Description
This foolproof recipe makes sweet and smoky Homemade Baked Beans an absolute breeze. Enriched with ingredients like sautéed bacon, barbecue sauce, ancho chili powder and pure maple syrup, this creamy and comforting side dish is unrivaled.
Ingredients
Scale
- 15 oz. can great northern beans, drained and rinsed
- 15 oz. can low sodium pinto beans, drained and rinsed
- 3 strips of bacon, diced
- 1 cup yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup ketchup
- 1/2 cup stubb’s original bbq sauce
- 1 1/2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon dry mustard seed
Instructions
- Heat a medium saucepan to medium high heat.
- Add bacon and sauté for 4-5 minutes, until slightly browned.
- Next, add onions and garlic to the saucepan. Sauté until onions are translucent, about 2 minutes, stirring occasionally.
- Once onions are tender add in drained and rinsed beans, ketchup, bbq sauce, yellow mustard, apple cider vinegar, maple syrup, smoked paprika, ancho chili powder and dry mustard. Stir to combine everything.
- Turn the heat down to low and cover. Let beans simmer for 30-35 minutes.
Notes
- To Store & Reheat: Keep cooled beans in an airtight container in the fridge for up to 4 days. Reheat over a low-heat stove until warmed through.
- To Freeze: Place cooled beans into a heavy-duty freezer bag, remove the air, then seal the bag, leaving some empty space inside it for expansion. Freeze beans for up to 3 months, thawing them in the fridge before reheating.
Nutrition
- Serving Size: 1/2 cup
- Calories: 162
- Sugar: 11 g
- Sodium: 632 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 2 mg
