Photo: Quentin Bacon; Styling: Anghard Bailey
Hands-on Time
29 Mins
Total Time
1 Hour 29 Mins
Yield
8 servings (serving size: about 3/4 cup)

Three kinds of beans take the classic dish from ho-hum to fun, with different shapes and pleasing textures--from the al dente bite of chickpeas to the creaminess of Great Northern beans. If you happen to use hot smoked paprika, you can omit the ground red pepper.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Heat a large nonstick skillet over medium-high heat. Add bacon to pan, and sauté for 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 1/2 tablespoons drippings in pan. Set bacon aside. Add 2 cups onion, bell pepper, and minced garlic to drippings in pan, and sauté for 6 minutes or until tender, stirring occasionally. Remove from heat, and cool slightly.

Step 3

Combine tomato sauce and the next 8 ingredients (through red pepper) in a large bowl, stirring with a whisk. Stir in onion mixture and beans. Spoon bean mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and sprinkle with reserved bacon. Cover and bake at 325° for 30 minutes. Uncover; bake an additional 30 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Suze02's Review

RMcManus
July 08, 2014
Made this for a cookout and everyone loved it--way better than the overly sweet traditional baked beans!

Conuly's Review

emmersdc
June 03, 2014
N/A

goodbury60's Review

TSchnath
May 25, 2014
Love this recipe! I have been making it for years!

SingingGourmand's Review

mbniedermier
September 15, 2013
I've now made this three times, to rave reviews each time. It's as good cold as it is hot, and is easy to make ahead. Love it!

KathrynNC's Review

KathrynNC
May 19, 2013
We normally don't like baked beans (out of the can kind) mostly because they taste so mushy like other canned vegetables. We decided to try this and it was AMAZING! I can guarantee we will be making this again and again - at home, bbq's, potlucks, etc.

TSchnath's Review

louas09
January 30, 2013
I made this last night and my hubby and I agree this will be made again. Very tasty. I made one adjustment and that was substituting the chickpeas for pinto beans. That was only because I don't care for the chickpeas. A definite keeper!

lthieler's Review

Keiko123
November 10, 2012
N/A

Keiko123's Review

Conuly
August 26, 2012
Made as is, except I had no dijon mustard so I googled for a sub. which was a little vinegar, dry mustard powder, and water. Excellent sweet/smokey taste and the great northern beans add a creamy texture. Took a little long to bake but I think with a hotter temp. could be made faster with less cooking time. Looked pretty in the dish. A little too sweet for my taste so next time may adjust sugar/honey amounts. I think this could be a versatile dish in many ways..could add chipotle for more kick, chorizo sausage, etc. Thought this might also be good with a hotdog in a bun. One I will certainly make again.

amozer's Review

SingingGourmand
November 17, 2011
Best baked bean recipe I've used in a long time. My husband keeps asking me to make it for potluck events at his work and for our church. There are never any leftovers. We live in the northeast so I reduce the cayenne pepper to a pinch. People here can't handle the heat.

mbniedermier's Review

ElsieS
August 31, 2011
My husband loved this twist on the typical baked bean dishes that we tend to eat at every picnic. It was a great change for us.