Description
A flavorful recipe for smoky baked beans cooked in the oven, perfect for vegetarian diets.
Ingredients
Scale
- 2 slices bacon, diced (approx. 3 ounces, 85g)
- 1 small sweet onion, diced (approx. 5 ounces, 140g)
- 1 bell pepper, diced (approx. 6 ounces, 170g)
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1/4 to 1/21/2 teaspoon chipotle chili powder
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon freshly cracked black pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons BBQ sauce
- 2 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 2 (22 ounce) cans baked beans (approx. 1240g total)
- 2 slices bacon, for topping (optional)
Instructions
- Mix Ingredients Together: Start by mixing your favorite canned baked beans with your choice of sauce, a splash of vinegar, some mustard, and those smoky spices. As you stir, you will notice a rich aroma and a slightly saucy texture coming to life. Make sure everything is well-combined; otherwise, some bites may taste a bit off.
- Pour into Baking Dish: Next, pour the bean mixture into a greased baking dish. You will want to spread it out evenly so every part gets attention. If it is mounded up too high, the edges can dry out while the center stays soggy, which is not ideal.
- Cover & Bake: Cover the dish with aluminum foil and bake until it is all bubbly and warm. The scent of smokiness will fill your kitchen, hinting that your beans are almost done. Watch out, though; if you uncover them too soon, you might miss out on that nice thick consistency.
- Remove Cover & Continue Baking: Carefully remove the foil and let your beans bake a little longer. You will see the sauce thicken up and the top get a bit caramelized, giving it that lovely depth of flavor. Just keep an eye on it to prevent burning around the edges.
- Let Beans Rest: Once baked, let the beans sit for a little while before serving. You will notice that the flavors blend beautifully as they cool slightly. If you dig in right away, the flavors may feel a bit separate, and that would not do justice to your efforts!
Notes
- These beans can be cooked ahead of time, cooled to room temperature, covered, and refrigerated to bake later. They also freeze well.
- If the baked beans taste too sweet, consider adding an extra1/2 teaspoon of dijon mustard or a splash of vinegar to balance the flavors.
- When the beans are not thickening as expected, baking them for an additional 10 to 15 minutes can help achieve the desired consistency.
- If the flavors seem disconnected, letting the beans sit for about 10 minutes after baking allows the tastes to mingle nicely.
- For a smokier flavor, try increasing the smoked paprika by half a tablespoon, adjusting to your taste preference.
- If you find you are short on time, using pre-seasoned canned baked beans simplifies the process while still delivering great taste.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg