Best 3 Not Too Sweet Dutch Oven Baked Beans Recipes

Baked beans is a classic comfort food that is perfect for a casual gathering or a special occasion. The traditional recipe is often very sweet, but there are many ways to make a less sugary version that still has plenty of flavor. This article will provide you with two recipes for not-too-sweet Dutch oven baked beans, one with a tomato base and one with a molasses base. Both recipes are easy to follow and can be tailored to your own taste preferences.

Let's cook with our recipes!

LOW-N-SLOW BOSTON BAKED BEANS

Low-N-Slow Boston Baked Beans image

The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.

Provided by Tracy K

Categories Beans

Time 5h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces salt pork, trimmed of rind and cut into 1/2 pieces 2 ounces bacon, cut into 1/4 pieces (about 2 slices)
1 medium onion, chopped fine
1/2 cup mild molasses, plus
1 tablespoon mild molasses
1 1/2 tablespoons brown mustard
1 lb small dried white bean, rinsed and picked over (but NOT SOAKED or boiled at all... just dry beans)
9 cups water
salt
1 teaspoon cider vinegar
ground black pepper

Steps:

Adjust oven rack to lower-middle position; heat oven to 300 degrees.
Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
Bake until beans are tender, about 4 hours, stirring once after 2 hours.
Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.

Nutrition Facts : Calories 369.1, Fat 11.9, SaturatedFat 4.3, Cholesterol 12.2, Sodium 221.6, Carbohydrate 53.1, Fiber 8.9, Sugar 14.9, Protein 14.1

DUTCH BAKED BEANS

Dutch Baked Beans image

This was my grandmothers recipe that she only shared with her granddaughters. We had to literally stand by her and measure all the ingredients as she just went by her eye for ingredients. Its more of a sweet and sour baked bean, not as heavy as some baked bean recipes. I hope you enjoy it. Goes great with baked ham.

Provided by iridemore

Categories Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried navy beans
1 tablespoon salt
1 cup granulated sugar
1 tablespoon dry mustard
4 -5 tablespoons cider vinegar
2 -3 tablespoons bacon grease
1 dash pepper
4 -5 slices bacon

Steps:

Soak beans overnight or at least 8 hours. Drain beans, put in dutch oven and cover with clean hot water. When beans start to cook, scum off and add salt. Cook slow til almost done. Put in casserole dish.
Add: Sugar.
Mustard.
Vinegar.
Bacon grease.
Stir until sugar and grease dissolve. Sprinkle with pepper, Add strips of bacon on top and Bake at 350 for about 1 hour or until bacon is brown.

CHEF JOHN'S BOSTON BAKED BEANS

Chef John's Boston Baked Beans image

This is a great side dish with anything!

Provided by Chef John

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 10h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into 1/2-inch pieces
1 yellow onion, diced
⅓ cup molasses
¼ cup packed dark brown sugar
1 teaspoon dry mustard powder
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper, or to taste

Steps:

Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
Preheat oven to 300 degrees F (150 degrees C).
Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g

Tips:

Choose the right beans: Use dried beans for the best flavor and texture. If you're using canned beans, rinse them thoroughly before using.
Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a good quality bacon: The bacon is one of the key flavors in this dish, so don't skimp on quality.
Don't overcook the beans: They should be tender but still hold their shape.
Season the beans well: Use a variety of herbs and spices to flavor the beans.
Serve the beans with your favorite sides: Cornbread, mashed potatoes, and coleslaw are all classic options.

Conclusion:

Dutch oven baked beans are a classic comfort food that is perfect for any occasion. They are easy to make and can be tailored to your own taste. With a little planning, you can have a delicious and satisfying meal that the whole family will enjoy.