Quick Classic Baked Beans

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.

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

Ann Taylor Pittman,

July 2013