Quick Classic Baked Beans

Hands on time:  20 minutes

Total time:  30 minutes

These baked beans are cooked mostly on the stovetop and then briefly broiled for crusty edges.  If you want extra herby flavor, garnish with fresh thyme leaves. 


6 center-cut bacon slices, chopped

1 cup finely chopped onion

1 Tbsp Thyme

4 garlic cloves, minced

1/2 cup fat-free, lower sodium chicken broth

1/3 cup packed dark brown sugar

1 Tbsp prepared mustard

1/2 tsp Sea Salt

1/2 tsp Smoked Paprika

1/8 tsp Ground Red Pepper

3-15 oz. cans organic, navy beans, drained

1-8 oz. can unsalted tomato sauce


1.  Preheat broiler to high. 

2.  Cook bacon in a 10-inch cast iron skillet over medium-high heat until crisp.  Remove bacon, with a slotted spoon, reserving drippings.  Add onion and thyme to drippings in pan;saute 3 minutes.  Add garlic, saute one minute.  Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasinally.  

3.  Remove from heat, stir in bacon.  Broil 4 minutes or until bubbly and edges are crusty. 

Serves 8


Chef Geoff's Notes:  Adapted from and special thanks to Cooking Light Magazine