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Photo: Iain Bagwell; Stylist: Cindy Barr

Quick Classic Baked Beans

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.

Cooking Light JULY 2013

  • Yield: Serves 8 (serving size: about 1/2 cup)
  • Hands-on: 21 Minutes
  • Total: 31 Minutes

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.

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
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Quick Classic Baked Beans Recipe

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