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A bowl of Apple Pie Baked Beans in a rich brown sauce, placed on a wooden board with a yellow cloth nearby.
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Apple Pie Baked Beans

Smoky bacon, tender apples, molasses, and warm spices turn creamy beans into a savory-sweet side dish ready in 30 minutes, perfect for a busy weeknight meal.
Course Side, Side Dish
Cuisine American
Keyword apple pie baked beans, fall
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 178kcal
Author Ksenia Prints

Equipment

  • Large skillet
  • Knife and cutting board
  • Vegetable peeler
  • Colander or sieve
  • Spoon
  • Can opener

Ingredients

  • 10 ounces bacon diced small
  • 2 cans navy beans or great northern beans drained and rinsed
  • 1 apple (Granny Smith or Honeycrisp) peeled and diced
  • ½ cup diced onion
  • 1 garlic clove minced
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves optional

Instructions

  • Cook bacon in a large skillet or oven-safe pan over medium heat until golden. Add onion and garlic and cook until translucent, 4 to 5 minutes.
  • Add diced apple and sauté 3 to 4 minutes until just beginning to soften. Add a splash of water, cover, and cook a few minutes more.
  • Stir in ketchup, vinegar, molasses, mustard, cinnamon, nutmeg, cloves, salt, and pepper. Add the drained beans and stir to combine.
  • Add ¼ cup water, cover, and cook 20 to 30 minutes on the stovetop, or transfer to a preheated 375-degree oven to finish cooking.
  • Serve warm with cornbread, grilled meats, or as a side for a fall gathering.

Notes

  • Use firm apples like Granny Smith or Honeycrisp. Softer varieties break down too much during cooking.
  • Render the bacon slowly over medium heat. The rendered fat becomes the base for sautéing the onion, garlic, and apple, building a deeper, smokier flavor.
  • Finishing uncovered in the oven for the last 20 to 30 minutes thickens the sauce and caramelizes the edges.
  • If the mixture gets too thick while simmering, loosen it with a few tablespoons of water or apple cider. The sauce should coat the beans without turning soupy.
  • These taste even better the next day. Refrigerate up to 4 days and reheat gently on the stovetop or in the oven.

Nutrition

Calories: 178kcal | Carbohydrates: 8g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 23mg | Sodium: 393mg | Potassium: 175mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.4mg