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–+ servings
baked beans recipe kept warm in a crock pot

Not-Too-Sweet Baked Beans

5 from 11 votes
These savory baked beans are cooked in a stewed tomato-based sauce and contain just a touch of molasses and brown sugar for sweetness.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 13 minutes
Servings10 people
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Equipment

Ingredients

  • 1 15 ½- ounce can Great Northern beans
  • 1 15 ½- ounce can navy beans
  • 1 15 ½- ounce can baby butter beans
  • 1 15 ½- ounce can pinto beans
  • 2 14 -½ ounce cans stewed tomatoes
  • ⅓ cup molasses
  • 2 tablespoon light brown sugar
  • 2 tablespoon prepared mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Tabasco or other hot sauce
  • 6 ounces bacon ½ of an average-sized package, divided
  • 1 medium onion thinly sliced

Instructions

  • Preheat oven to 350℉. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it’s cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.
  • Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.
  • When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1″ pieces and place over the beans.
  • Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.

SLOW COOKER INSTRUCTIONS

  • Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.

Notes

  • For cooked beans or leftovers, store tightly covered in the fridge and use within 4 or 5 days. They also freeze well, if you want to freeze in individual portions for later use.
  • These baked beans can be in the oven or the crock pot. The oven is the faster cooking method, but the crock pot is nice for keeping the beans warm is serving a crowd. You could always bake them in the oven and then transfer to the slow cooker for serving as well.
  • Part of the charm of this recipe is the fact that it contains multiple types of beans, but you don't have to use the exact combination listed. Don't like butter beans? No problem! Toss some black beans in there. It will be delicious with whatever varieties you choose.
  • Don't skip rinsing! This step is vital, as it both improves the flavor and texture of this dish.

Nutrition

Calories: 322kcal, Carbohydrates: 49g, Protein: 16g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 11mg, Sodium: 788mg, Potassium: 936mg, Fiber: 11g, Sugar: 13g, Vitamin A: 89IU, Vitamin C: 6mg, Calcium: 117mg, Iron: 5mg
Course: Side Dishes
Cuisine: American, Feeding a Crowd
Keyword: baked beans
Calories: 322kcal
Author: Kate Jones
Cost: $10
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