Description
This homemade version of Grandma Brown’s Baked Beans captures the rich, slow-cooked flavor of the original upstate New York classic. Made with simple ingredients like navy beans, bacon, brown sugar, and a touch of molasses, this dish brings a deep, smoky sweetness that pairs perfectly with barbecue or a hearty breakfast. What sets this version apart is the addition of a touch of smoked paprika, which enhances the nostalgic taste with a subtle depth that mimics the original’s long-cooked, slightly smoky profile.
Equipment Needed
- Large pot
- Dutch oven or oven-safe baking dish
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Beans:
- 1 pound dried navy beans
- 1 teaspoon baking soda
- 6 cups water (for soaking)
For Baking:
- 4 cups water or as needed
- 1 teaspoon salt
- 1 medium onion, finely diced
- 4 ounces bacon or ham, chopped
- 1/3 cup dark brown sugar, packed
- 1 bay leaf
- 3 tablespoons molasses
- 3 tablespoons yellow mustard
- 3 tablespoons ketchup
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (this is the unique element)
Instructions
Step 1: Prepare the Beans
- Rinse the navy beans under cold water, removing any debris or discolored beans.
- In a large pot, bring 6 cups of water to a boil. Add the baking soda and beans. Boil for 10 minutes.
- Remove from heat, cover, and let the beans soak overnight (at least 12 hours).
Step 2: Cook the Beans
- Preheat oven to 300°F (150°C).
- Drain and rinse the soaked beans.
- In a Dutch oven or oven-safe pot, combine the beans, salt, diced onion, chopped bacon or ham, brown sugar, and bay leaf.
- Stir in molasses, mustard, ketchup, black pepper, and smoked paprika.
- Add just enough water to cover the beans (about 4 cups).
Step 3: Bake Slowly
- Cover the pot and place it in the oven. Bake for 5-6 hours.
- Every hour, check the beans, stirring gently and adding water as needed to prevent drying out.
- The beans are done when they are tender, and the sauce has thickened to a deep golden-brown color.
Step 4: Serve & Store
- Remove the bay leaf and discard.
- Taste and adjust seasoning if needed.
- Serve warm with your favorite main dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Notes
This recipe closely follows the traditional flavors of Grandma Brown’s Baked Beans, but the addition of smoked paprika gives it a slight edge. The original version relies on slow baking and pork fat for depth, but smoked paprika subtly enhances that smokiness without overpowering the dish. This tweak maintains the nostalgic feel while adding a rich, slightly smoky undertone that makes the beans taste like they’ve been cooking over a wood fire all day.
Nutrition
- Serving Size: ~1 cup
- Calories: 290
- Sodium: 450mg
- Fat: 6g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g