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Quick Classic Baked Beans

Photo: Iain Bagwell; Stylist: Cindy Barr
Hands-on time 21 mins
Total time 31 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.