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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 21 Minutes
Total: 31 Minutes

Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 2.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.8g
  • Carbohydrate: 28.7g
  • Fiber: 6.2g
  • Cholesterol: 6mg
  • Iron: 2.5mg
  • Sodium: 296mg
  • Calcium: 81mg

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. 1. Preheat broiler to high.
  2. 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. 3. Remove from heat; stir in bacon. Broil 4 minutes or until bubbly and edges are crusty.
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