Baked Beans(Easy. Good.)
Hearty baked beans with smoky bacon, sweet ketchup, and tender vegetables, perfect for family dinners or casual gatherings, offering rich flavors and comforting textures.
Ingredients
Instructions
- Combine the Randall Great Northern beans, kidney beans, lima beans, onion, and green pepper in a large baking dish.
- Add some of the bacon drippings from cooked bacon to the mixture for extra flavor.
- Stir in the white sugar, ketchup, and the cooked bacon pieces.
- Bake uncovered at 325°F (160°C) for 2 hours.
- If the mixture is too soupy, bake for additional time until desired consistency is reached.
- Do not increase the oven temperature during baking.
Tips & Substitutions
For a richer flavor, consider using smoked bacon or adding a dash of Worcestershire sauce. If you want to make this vegetarian, you can substitute the bacon with smoked paprika and olive oil for a similar taste. Additionally, you can use canned beans in a pinch, but be sure to drain and rinse them well to reduce sodium content.
Serving Suggestions
These baked beans make a hearty side dish and pair beautifully with grilled meats like Pork Chops(Crock-Pot Cooking) or barbecued ribs. Serve alongside cornbread or a fresh salad to balance the flavors. For a complete meal, consider adding a side of macaroni salad carbonara for a delicious spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the beans in a pot over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Beans(Easy. Good.) contains roughly 872 calories, with 25g protein, 151g carbohydrates, and 22g fat. It is an excellent source of vitamin C (156% of the Daily Value), dietary fiber (69% of the Daily Value), and protein (49% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1134mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned beans?
Yes, you can use dried beans, but you'll need to soak and cook them ahead of time. Typically, you'll want to soak them overnight and then boil until tender before mixing them with the other ingredients in the recipe.
How can I adjust the sweetness of the beans?
If you prefer your baked beans less sweet, you can reduce the amount of sugar or substitute with a sugar alternative like maple syrup or honey. Taste the mixture before baking and adjust accordingly to find the balance that suits your preference.
Can I make this recipe ahead of time?
Absolutely! You can prepare the bean mixture a day in advance and store it in the refrigerator. When you're ready to bake, simply place it in the oven, allowing a little extra time as it will be cold. This can enhance the flavors as they meld overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).