Baked beans better than Bush’s are easier to make than you think and deliver a depth of flavor that store-bought simply can’t rival. This recipe offers a comforting, delicious, and budget-friendly alternative perfect for any occasion.
Key Ingredients for Baked Beans Better Than Bush’s
- 2 (15-ounce) cans of navy beans, drained and rinsed
- 1/2 pound thick-cut bacon, diced
- 1/2 cup finely chopped yellow onion
- 1/4 cup packed light brown sugar
- 1/4 cup molasses
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: A pinch of cayenne pepper for a hint of heat
How to Make Baked Beans Better Than Bush’s
Get ready for a truly satisfying culinary experience. This recipe is brilliantly simple, yet the resulting baked beans are incredibly delicious and deeply savory, boasting a rich, tender texture and a perfectly balanced sweet and tangy sauce that will have everyone asking for seconds. The preparation is straightforward and takes approximately 15 minutes to get into the oven, with an additional 1 hour of baking time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart oven-safe baking dish or a small Dutch oven.
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the skillet.
- Sauté the Onion: Add the finely chopped yellow onion to the skillet with the bacon drippings. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- Combine Sauce Ingredients: In a medium bowl, whisk together the brown sugar, molasses, ketchup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, and optional cayenne pepper. Stir until well combined and smooth.
- Assemble the Beans: Add the drained and rinsed navy beans to the skillet with the sautéed onions. Pour the sauce mixture over the beans and onions. Stir gently to coat everything evenly.
- Add Bacon and Bake: Stir in about two-thirds of the cooked bacon. Pour the bean mixture into the prepared baking dish.
- Slow Bake to Perfection: Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes.
- Uncover and Finish: Remove the foil and bake for an additional 15-20 minutes, or until the sauce has thickened and the beans are tender and bubbling.
- Garnish and Serve: Sprinkle the remaining crispy bacon over the top of the baked beans just before serving. Serve hot.
Why You’ll Love This Baked Beans Better Than Bush’s
You’ll adore these baked beans better than Bush’s for their incredibly rich, complex flavor. Unlike the often one-dimensional sweetness of canned versions, this homemade rendition features a delightful balance of smoky bacon, tangy vinegar, and deep molasses, creating a truly craveable side dish. Plus, making them at home is remarkably cost-effective, allowing you to enjoy a gourmet-quality side without the premium price tag, transforming simple pantry staples into something truly special.
Imagine serving these alongside your favorite barbecue feast, watch them disappear as guests rave about the homemade goodness and the satisfyingly tender bean texture. They’re a humble yet impressive addition to any table, proving that a little extra effort yields a world of flavor. This recipe is proof that you don’t need a special occasion to whip up something truly delicious. Dive into the comforting embrace of these homemade baked beans and discover your new go-to side dish.
Storing and Reheating Tips
Storing Leftovers:
- Allow the baked beans to cool completely at room temperature.
- Transfer the cooled beans into an airtight container.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Stovetop: This is the best method for optimal texture. Transfer the desired amount of baked beans to a saucepan. Heat over low to medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if they seem too thick.
- Oven: Transfer the baked beans to a small oven-safe dish. Cover with foil and bake at 300°F (150°C) for about 15-20 minutes, or until heated through. Uncover for the last few minutes if you prefer a slightly thicker sauce.
- Microwave: Place the desired amount in a microwave-safe dish. Cover loosely and microwave on medium power in 30-second intervals, stirring in between, until heated through. Be careful not to overheat, as this can make the beans mushy.
Freezing for Future Meals:
- Follow the storage instructions to cool the beans completely.
- Transfer cooled baked beans into freezer-safe containers or heavy-duty freezer bags.
- Label with the date. Frozen baked beans will maintain good quality for up to 2-3 months.
- To thaw, transfer from the freezer to the refrigerator overnight, then reheat using one of the methods above.
Final Thoughts
Whipping up a batch of baked beans better than Bush’s is a rewarding culinary adventure that brings incredible flavor to your table. Give this recipe a try; you’ll be amazed at how simple it is to create such a comforting and delicious dish from scratch.
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Baked Beans Better Than Bush’s
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart oven-safe baking dish or a small Dutch oven.
- In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the skillet.1/2 pound thick-cut bacon
- Add the finely chopped yellow onion to the skillet with the bacon drippings. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.1/2 cup yellow onion
- In a medium bowl, whisk together the brown sugar, molasses, ketchup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, and optional cayenne pepper. Stir until well combined and smooth.1/4 cup packed light brown sugar, 1/4 cup molasses, 1/4 cup ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, A pinch cayenne pepper
- Add the drained and rinsed navy beans to the skillet with the sautéed onions. Pour the sauce mixture over the beans and onions. Stir gently to coat everything evenly.2 (15-ounce) cans navy beans, 1/2 cup yellow onion
- Stir in about two-thirds of the cooked bacon. Pour the bean mixture into the prepared baking dish.1/2 pound thick-cut bacon
- Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the sauce has thickened and the beans are tender and bubbling.
- Sprinkle the remaining crispy bacon over the top of the baked beans just before serving. Serve hot.1/2 pound thick-cut bacon