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See 5 recipes Download free cookbookBrown Sugar Mustard Baked Beans
Mustard Baked Beans
A crowd-size pan of tender baked beans in a glossy brown sugar and mustard sauce with sautéed onion, molasses, and a gentle smoky finish. The dish holds well for a neighborhood buffet.
Prep Time:20 minCook Time:65 minTotal Time:85 minServings:16Difficulty:Easy
These baked beans bring classic cookout comfort without relying on bacon. Two kinds of beans give the pan a varied texture, while smoked paprika and molasses provide the deep flavor that suits grilled chicken and hearty mushroom sliders.
Sautéing the onion before baking is worth the few extra minutes. It removes the raw bite and lets the pieces melt into the brown sugar, tomato, and mustard sauce as the edges of the casserole caramelize.
The beans can be assembled in the baking dish a day ahead and refrigerated. Add a few minutes to the covered baking time if the dish goes into the oven cold, then uncover it once the sauce is bubbling.
For buffet service, keep the beans warm in a covered casserole or slow cooker. Stir in a splash of hot water if they thicken during holding, and use a broad serving spoon so each portion includes plenty of sauce.
Nutrition (per serving)
Calories:290 kcal
Protein:10 g
Carbs:52 g
Fat:5 g
Directions
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1
Heat the oven to 350°F. Lightly oil a 9-by-13-inch baking dish or other 3-quart casserole.
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2
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 7 to 9 minutes, stirring occasionally, until soft and lightly golden.
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3
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
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4
Whisk the tomato sauce, brown sugar, mustard, molasses, vinegar, Worcestershire sauce, smoked paprika, salt, pepper, and water in a large bowl until smooth.
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5
Fold the navy beans, pinto beans, and sautéed onion mixture into the sauce until evenly combined.
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6
Transfer the beans to the prepared baking dish and spread them into an even layer. Cover tightly with foil.
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7
Bake for 35 minutes, then remove the foil, stir carefully, and bake uncovered for 25 to 30 minutes until the sauce bubbles around the edges and coats the beans.
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8
Let the beans stand for 10 minutes before serving. Stir once and add a splash of hot water if the sauce has become thicker than desired.
Ingredients
- Olive Oil:2 tbsp
- Yellow Onion, Finely Chopped:1 large
- Garlic, Minced:3 cloves
- Canned Navy Beans, Drained and Rinsed:4 15-oz cans
- Canned Pinto Beans, Drained and Rinsed:2 15-oz cans
- Tomato Sauce:1 1/2 cups
- Packed Dark Brown Sugar:3/4 cup
- Yellow Mustard:1/2 cup
- Unsulfured Molasses:1/3 cup
- Apple Cider Vinegar:1/4 cup
- Worcestershire Sauce:2 tbsp
- Smoked Paprika:2 tsp
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Water:1 cup
Tips & Notes
- Use a vegetarian Worcestershire-style sauce if serving vegetarians.
- Assemble the casserole up to one day ahead, cover, and refrigerate before baking.
- Keep the finished beans warm for up to 2 hours, adding hot water a few tablespoons at a time if needed.
