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Sweet and Spicy Baked Beans

Randy Mayor; Leigh Ann Ross

10 servings (serving size: 1/2 cup)

Beans are one of the most economical sources of protein and fiber. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.


  • 1 pound dried navy beans
  • 4 bacon slices, cut into 1/2-inch pieces
  • 1 cup diced onion (1 small)
  • 1 tablespoon tomato paste
  • 1/3 cup light molasses
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons minced jalapeño pepper (about 1)
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 5 cups water, divided
  • 1 teaspoon salt

Nutrition Information

  • calories 233
  • caloriesfromfat 12 %
  • fat 3.1 g
  • satfat 1 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 9.8 g
  • carbohydrate 42.7 g
  • fiber 11.3 g
  • cholesterol 4 mg
  • iron 3.2 mg
  • sodium 316 mg
  • calcium 107 mg

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

  2. Preheat oven to 350°.

  3. Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.