Description
This easy oven-baked beans recipe offers a flavorful and comforting dish perfect for family meals. Featuring tender beans simmered and then baked with sautéed onions, garlic, brown sugar, ketchup, and tangy mustard, these baked beans are both hearty and sweet, making them an ideal side or main course.
Ingredients
Scale
Beans and Base
- 2 cups Dried Beans (Navy, Pinto, or Kidney) (Soaked overnight for optimal tenderness)
- 2 cups Water or Vegetable Broth (For cooking the beans)
Vegetables
- 1 medium Onion, finely chopped (Adds depth and sweetness)
- 2-3 cloves Garlic, minced (Enhances the savory quality)
Sauce and Seasonings
- 1 cup Brown Sugar (Introduces sweetness)
- 1 cup Ketchup (Adds tangy flavor and moisture)
- 2 tablespoons Yellow Mustard (Brings acidity and sharpness)
- 2 tablespoons Apple Cider Vinegar (Adds a touch of acidity)
- to taste Salt (Enhances flavors)
- to taste Black Pepper (Enhances flavors)
Instructions
- Soak Beans: Soak the dried beans overnight in plenty of water to ensure optimal tenderness. The next day, drain and rinse the beans thoroughly to prepare them for cooking.
- Cook Beans: In a large pot, add the soaked beans and cover with fresh water or vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes to an hour until the beans are tender. Drain and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the beans.
- Sauté Onion: In a skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to develop sweetness and depth of flavor.
- Add Garlic: Add the minced garlic to the skillet and sauté for an additional minute until fragrant, enhancing the savory profile of the dish.
- Combine Ingredients: In a mixing bowl, combine the cooked beans, sautéed onion and garlic, brown sugar, ketchup, yellow mustard, apple cider vinegar, and season with salt and black pepper to taste. Mix all ingredients well to ensure even flavor distribution.
- Prepare for Baking: Transfer the bean mixture to a baking dish and spread it evenly. Cover the dish tightly with aluminum foil to trap moisture during baking.
- Bake Covered: Bake the covered beans in the preheated oven for about 1 hour, allowing flavors to meld and the sauce to thicken.
- Bake Uncovered: Remove the foil and stir the beans gently to redistribute. Bake uncovered for an additional 30 minutes to let the top brown and the sauce reduce further.
- Cool and Serve: Once done, let the baked beans cool for a few minutes before serving warm as a hearty side dish or a satisfying main course.
Notes
- Soaking the beans overnight is essential for reducing cooking time and improving digestibility.
- You can substitute vegetable broth with water, but broth adds extra flavor.
- Adjust the sweetness by modifying the amount of brown sugar based on your preference.
- For a smokier flavor, consider adding smoked paprika or a splash of liquid smoke.
- This recipe can be made vegetarian by ensuring ketchup and other ingredients are free from animal products.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
