Stephanie'S Baked Beans
A comforting baked bean dish with smoky bacon, sweet brown sugar, and tangy ketchup, perfect for family dinners or casual gatherings with rich, hearty flavors.
Ingredients
Instructions
- Drain the beans.
- Fry 7 to 8 pieces of bacon until crispy.
- Remove the bacon and leave the bacon grease in the pan.
- Saute the chopped onion in the bacon grease until transparent.
- Add the drained beans, brown sugar, crumbled bacon, ketchup, and mustard to the onion.
- Mix well and transfer to a baking dish.
- Bake at 350°F (175°C) for 45 minutes.
- Let stand for 10 to 15 minutes before serving.
Tips & Substitutions
For a smoky flavor, try using smoked bacon or adding a dash of liquid smoke. If you prefer a vegetarian option, substitute the bacon with smoked paprika or a plant-based bacon alternative. For sweetness, maple syrup can be used instead of brown sugar. Adjust the mustard to your taste; Dijon adds a nice kick. Ensure to drain the beans thoroughly to avoid excess moisture in the dish.
Serving Suggestions
These baked beans are perfect as a side dish for barbecues or potlucks, pairing wonderfully with grilled meats and cornbread. For a complete meal, serve alongside a fresh salad or coleslaw. They make a great addition to brunches or can be enjoyed with a slice of hearty bread. Consider serving with accompaniments like pickles or coleslaw for extra flavor.
Storage & Reheating
Store any leftover baked beans in an airtight container in the refrigerator for up to 5 days. To reheat, place in a saucepan over medium heat, stirring occasionally until warmed through. You can also reheat in the microwave, covering the container to retain moisture, and heating in 30-second intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Stephanie'S Baked Beans contains roughly 18 calories, with 1g protein, 2g carbohydrates, and 1g fat.
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 canned beans for this recipe?
Yes, you can use canned beans to save time. Just make sure to rinse and drain them well to remove excess sodium. Adjust the cooking time slightly as they will need less time to heat through compared to dried beans that have been soaked and cooked.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the baked beans a day in advance. Simply follow the recipe up to the baking step, then cover and refrigerate. When ready to serve, bake them straight from the fridge, adding a few extra minutes to the cooking time to ensure they are heated through.
What kind of beans work best for this recipe?
Great Northern or navy beans are excellent choices for baked beans as they hold their shape well and absorb flavors nicely. You can also mix in pinto or kidney beans for variety, depending on your preference. Just ensure all beans are well-drained if using canned.
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).