Description
A rich, sweet and smoky baked beans recipe perfect for barbecues, potlucks, and family gatherings. Slow baked for deep flavor and irresistible texture.
Ingredients
4 cans (15 ounces each) navy beans, drained and rinsed
1 medium yellow onion, finely diced (about 1 cup)
1 green bell pepper, finely diced (about ¾ cup)
3 cloves garlic, minced
1 ½ cups tomato sauce
½ cup tomato paste
¾ cup packed brown sugar
¼ cup pure maple syrup
2 tablespoons molasses
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon ground black pepper
1 teaspoon salt
1 tablespoon olive oil
Instructions
Preheat oven to 350°F (175°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Sauté onion and green bell pepper for 5–7 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato sauce, tomato paste, brown sugar, maple syrup, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, black pepper, and salt.
Mix until smooth and combined.
Fold in navy beans.
Bring to a gentle simmer.
Cover and bake for 45 minutes.
Uncover and bake an additional 20–30 minutes until thick and bubbly.
Let rest 10 minutes before serving.
Notes
For thicker beans, bake uncovered a few extra minutes.
Adjust sweetness or spice to taste.
Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes