Quick Classic Baked Beans

Quick Classic Baked Beans Recipe
Photo: Iain Bagwell; Stylist: Cindy Barr

Our baked beans are cooked mostly on the stovetop and then briefly broiled for crusty edges. If you want extra herby flavor, garnish with fresh thyme leaves.


Serves 8 (serving size: about 1/2 cup)

Total time: 31 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 21 Minutes
Total: 31 Minutes

Nutritional Information

Calories 158
Fat 2.1 g
Satfat 0.8 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 7.8 g
Carbohydrate 28.7 g
Fiber 6.2 g
Cholesterol 6 mg
Iron 2.5 mg
Sodium 296 mg
Calcium 81 mg


6 center-cut bacon slices, chopped
1 cup finely chopped onion
3 thyme sprigs
4 garlic cloves, minced
1/2 cup fat-free, lower-sodium chicken broth
1/3 cup packed dark brown sugar
1 tablespoon prepared mustard
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
3 (15-ounce) cans organic navy beans, drained
1 (8-ounce) can unsalted tomato sauce


1. Preheat broiler to high.

2. Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings. Add onion and thyme sprigs to drippings in pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Discard thyme.

3. Remove from heat; stir in bacon. Broil 4 minutes or until bubbly and edges are crusty.

Ann Taylor Pittman,

Cooking Light

July 2013
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