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Classic Baked Beans

Serves 6 to 8
Time 1 hr 45 min
Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving.
Special Diets:
Ingredients
  • 3 slices bacon roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion chopped
  • 1 tablespoon tomato paste
  • 1/2 cup light brown sugar
  • 2 tablespoons molasses
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon powdered mustard
  • 1 tablespoon cider vinegar
  • 3 (15-ounce) cans white beans, such as navy rinsed and drained or 6 cups cooked white beans
  • 1 cup low-sodium chicken broth plus more if needed
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Preheat the oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat. Add olive oil and onion and cook until translucent and soft, 5 to 7 minutes. Stir in tomato paste, sugar, molasses, chile powder, mustard and vinegar until well combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine.

Cover skillet tightly with a lid or foil and bake until beans are just tender, about 1 hour. Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 slices bacon roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion chopped
  • 1 tablespoon tomato paste
  • 1/2 cup light brown sugar
  • 2 tablespoons molasses
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon powdered mustard
  • 1 tablespoon cider vinegar
  • 3 (15-ounce) cans white beans, such as navy rinsed and drained or 6 cups cooked white beans
  • 1 cup low-sodium chicken broth plus more if needed
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper