How To Make Son of a Gun Baked Beans Recipe
A spicy and smoky baked beans recipe with a crispy bacon topping that will be the star of any summer barbecue.
Serves:
Ingredients
- 1 pound dried navy beans, soaked overnight
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 4 slices bacon, chopped
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
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Preheat oven to 350°F.
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Drain the soaked beans and rinse them. Add them to a large pot and cover them with water. Bring to a boil over high heat, then reduce heat and simmer, covered, until beans are just starting to soften, about 20 minutes.
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Drain the beans and put them in a large baking dish.
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In a skillet, cook bacon over medium heat for about 5 minutes, until just starting to crisp. Add onion, garlic, and jalapeño, and sauté until onion is translucent and the mixture is fragrant, about 5 minutes.
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In a small bowl, whisk together ketchup, brown sugar, molasses, cider vinegar, Dijon mustard, smoked paprika, and thyme.
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Add bacon mixture to the beans and mix to combine. Pour the sauce over the beans and mix to combine.
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Cover the dish with foil and bake for about 1 hour and 15 minutes, until the beans are tender and the sauce is thick and bubbly.
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Remove the foil and sprinkle with crispy bacon. Return to the oven and bake, uncovered, for about 15 minutes, until the bacon is crispy.
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Serve hot.
Nutrition
- Calories : 429kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 15mg
- Sodium : 446mg
- Total Carbohydrates : 81g
- Dietary Fiber : 14g
- Sugar : 36g
- Protein : 19g
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