Description
This spicy baked beans recipe is a perfect blend of heat, sweetness, and savory goodness. Made from scratch with dry navy beans, it’s cooked in a tangy, spicy sauce and baked to perfection for a dish that’s full of bold flavors. Whether as a side dish or main course, it’s guaranteed to be a hit at your next meal!
Ingredients
Scale
- 1 lb dry navy beans
- 6 cups water (for soaking)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 1–2 tbsp chili powder
- 1–2 jalapeños, finely chopped
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1–2 cups water (for baking, as needed)
Instructions
- Cook the Beans: After soaking, drain and simmer the beans in water for 45 minutes to 1 hour until tender.
- Make the Sauce: In a bowl, combine molasses, brown sugar, ketchup, mustard, apple cider vinegar, chili powder, and jalapeños to create the spicy sauce.
- Combine and Bake: In a baking dish, combine the beans, sauce, chopped onion, and garlic. Add 1-2 cups of water to adjust consistency and bake at 325°F (165°C) for 1 to 1.5 hours.
Notes
- Adjust Spice: Customize the heat level by adding more chili powder or jalapeños based on your preference.
- Smoky Flavor: For a smokier taste, add smoked paprika or chipotle peppers in adobo sauce.
- Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Substitute Beans: You can substitute pinto beans or kidney beans for navy beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220kal
- Sugar: 15g
- Sodium: 400mg
- Fat: 1g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 7g