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Cozy Dutch Oven Baked Beans with Smoked Sausage Easy Recipe

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A comforting and smoky baked beans recipe slow-cooked in a Dutch oven with smoked sausage and a rich molasses glaze, perfect for cozy gatherings and easy weeknight meals.

Ingredients

Scale
  • 1 ½ cups dried navy beans (about 300 g), soaked overnight or quick-soaked
  • 12 oz smoked sausage (340 g), sliced into ½-inch pieces (kielbasa or andouille preferred)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • ¼ cup molasses (85 g), unsulphured
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups water or low-sodium chicken broth (720 ml)

Instructions

  1. Soak the beans: Place 1 ½ cups dried navy beans in a large bowl and cover with 4 cups cold water. Soak overnight or quick-soak by boiling for 3 minutes, then cover and let sit for 1 hour. Drain and rinse beans before cooking.
  2. Preheat oven to 325°F (163°C).
  3. Heat Dutch oven over medium heat on stovetop. Add sliced smoked sausage and cook for 5 minutes, stirring occasionally, until lightly browned. Remove sausage and set aside.
  4. Add chopped onion to the Dutch oven and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for 1 more minute until fragrant.
  5. In a small bowl, whisk together molasses, brown sugar, Dijon mustard, apple cider vinegar, tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper to make the molasses glaze. Set aside.
  6. Return sausage to the Dutch oven. Add soaked beans and pour in 3 cups water or chicken broth. Stir in the molasses glaze mixture thoroughly.
  7. Cover the Dutch oven with its lid and bake for 1 hour. Stir the beans halfway through to prevent sticking and check liquid levels, adding a splash of water if it looks dry.
  8. After 1 hour, check beans for tenderness and sauce consistency. For thicker sauce, remove lid and bake uncovered for an additional 15 minutes. Taste and adjust seasoning with salt and pepper.
  9. Let the beans rest for 10 minutes before serving to thicken and meld flavors. Serve warm.

Notes

Brown the smoked sausage first to release flavorful fat. Whisk molasses glaze well to dissolve sugar completely. Stir beans halfway through baking and monitor liquid levels to prevent drying. Use a Dutch oven with a tight-fitting lid for best results. Adjust sweetness or acidity at the end to taste. Quick-soak method can be used if short on time. Molasses glaze can stain, so be careful.

Nutrition

Keywords: baked beans, Dutch oven, smoked sausage, molasses glaze, comfort food, barbecue side, easy recipe, slow baked beans

Find it online: https://coracooks.com/cozy-dutch-oven-baked-beans-with-smoked-sausage-easy-recipe/