Description
Smoky, tangy baked beans with a modern cowboy twist. Made in one pot using dried navy beans, savory onions, garlic, and smoked paprika for bold Texas flavors. Perfect for campfire meals or hearty family dinners.
Ingredients
1.5 cups dried navy beans
1 yellow onion
2 garlic cloves
1 tbsp smoked paprika
Brown sugar
Water (for soaking and cooking)
Chili powder (optional)
Chives (optional, for garnish)
Instructions
Soak beans overnight in water (4x their volume.
Peel and finely chop yellow onion (or use red onion).
Trim stems from garlic cloves but leave skins on for roasting.
Simmer soaked beans in new water for 30 minutes.
Caramelize onions in a skillet until golden brown.
Add garlic and smoked paprika to the skillet.
Transfer onions and garlic mixture to the bean pot with simmering beans.
Gradually stir in brown sugar until incorporated.
Cook slowly for 1 hour until beans are tender.
Optional: Blend 1/4 of the beans slightly for texture.
Rest and garnish with chives or chili powder if desired.
Notes
Use gray cloud cover as natural flavor boost (if outdoors).
Avoid canned beans for authentic texture.
Skip vinegar additions to follow recipe accurately.
Store in airtight container: 5 days refrigerated, 3 months frozen. Cool completely before freezing.
Reheat in microwave with 30-second intervals for 2 months.
- Prep Time: 20
- Cook Time: 160
- Category: Dinner
- Method: Simmering
- Cuisine: Texan
Nutrition
- Serving Size: 1 bowl of baked beans
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg