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Sweet & Tangy Baked Beans

Sweet & Tangy Baked Beans

joymakersandco
When it comes to classic comfort foods of the summer, Sweet & Tangy Baked Beans never fail to be hit at the picnic table. This quintessential, yet simple side dish undoubtedly deserves a top spot at your next barbecue, potluck, or any gathering where you want to add a touch of homemade goodness.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Soaking Beans 8 hours
Course Side Dish
Cuisine American, BBQ, Southern
Servings 10
Calories 279 kcal

Equipment

  • 1 6 quart Instant Pot, optional for cooking beans
  • 1 Large Stockpot optional for cooking beans
  • 1 Medium Stockpot
  • 1 8 x 11" Casserole Dish, approximately 2 " deep
  • 1 Digital Food Scale, optional if using volume/metric measurements

Ingredients
 
 

  • 6 cups fresh pinto beans, drained, see notes below*
  • 8 slices uncooked bacon, chopped
  • 1 medium onion, diced
  • 1 cup ketchup
  • 1/2 cup dark brown sugar, packed
  • 2 tablespoons real maple syrup, add up to 1/4 cup if you like yours sweet.
  • 1/4 cup apple cider vinegar, add less if you like it less tangy.
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground celery seed, optional, but recommended
  • 1/4 teaspoon ground cayenne, optional, to taste, can replace with paprika.

Instructions
 

  • Grease the casserole dish and set aside. Pre-heat the oven to 325 F and place rack in the middle.
  • In a small mixing bowl or glass measuring jug, combine the sauce ingredients. Ketchup, brown sugar, maple syrup, apple cider vinegar, mustard, paprika, cayenne, and ground celery seed. Set aside.
  • Heat the stockpot to medium and add non-stick spray. Sauté the diced onions and chopped bacon for 8-10 minutes. Adjust heat as needed to prevent burning. Light browning is ok.
  • After the onion and bacon have cooked, turn off the heat and add the pinto beans and gently stir in the sauce. Once combined, pour into the prepared casserole dish and cover with foil.
  • Bake for 1 hour. Serve hot and enjoy!

Notes

Servings and Nutritional Values may vary.
*How to prepare Pinto Beans: Sort 2- 1/2 cups of dried beans the day before you need them. Soak in about 8 cups of cool water (add 1 teaspoon of baking powder, optional) for at least 8 hours or overnight. Drain and rinse. I cook my beans with 6 cups of cold water and 1 bay leaf in my Instant Pot pressure cooker for 15-20 minutes. Natural release for at least 20 minutes.. You can also cook them on the stove top in a Large Stockpot with 8-10 cups of water. Bring to a boil, then reduce heat and simmer until tender (about 2 hours). Use about 6 cups of the cooked beans and reserve the rest for another meal or toss them all in. To make my cooking day easier I will make these a few days ahead and pop it in the fridge so it is ready to go. 

Nutrition

Calories: 279kcalCarbohydrates: 35gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 19mgSodium: 720mgPotassium: 452mgFiber: 5gSugar: 17gVitamin A: 206IUVitamin C: 3mgCalcium: 69mgIron: 2mg
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