Description
These Tangy Baked Beans are a bold, flavor-packed twist on the classic side dish. Sweet, smoky, and balanced with apple cider vinegar and Dijon mustard, they’re perfect for potlucks, BBQs, or a cozy family dinner.
Ingredients
Scale
- 3 cans (15 oz each) navy beans, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 1/2 cup water or vegetable broth
Instructions
- Preheat oven to 350°F (175°C). Position a rack in the center.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook for 4–5 minutes until soft. Stir in garlic and cook for 1 minute more.
- If not using a Dutch oven, transfer the sautéed mixture to an oven-safe baking dish.
- Add beans, ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, paprika, salt, pepper, and broth. Stir well to combine.
- Cover and bake for 45 minutes, stirring once halfway through. Remove lid for the last 10 minutes to thicken the sauce.
- Let rest for 10 minutes before serving to allow the sauce to settle and thicken further.
Notes
- Use 100% pure apple cider vinegar for best tanginess.
- Uncover during final bake for caramelized top texture.
- Leftovers can be frozen or stored up to 5 days in the fridge.
- Add a splash of hot sauce or liquid smoke for more depth.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 14g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg