What is the best kind of bean to use in baked beans?

This really just depends on what you like. There's no strict or hard and fast rule here. Though you will find navy beans and kidney beans used very often in Southern-style baked beans recipes.

Are baked beans Southern?

Yes, baked beans are often associated with Southern cuisine.

How long will baked beans keep?

Similar to other cooked side dishes, baked beans will keep (covered in the fridge) for about 4 or 5 days. Be sure to reheat them before enjoying. To do so, you can keep them right in the dish in which they were baked and bring them back up to bubbling in a 350 degree oven. Or, you can spoon out the portion you need and microwave on high for about a minute, stir and microwave for 30 to 45 seconds more, depending on the amount, of course.

Can you freeze baked beans?

Yes! You can absolutely freeze your baked beans. Just be sure to allow them to cool down to room temperature (no steam should be coming out of them) and cover them really well. They'll keep nicely in your freezer for up to three months.

New! A Lovely Southern Savory Baked Beans Recipe

Savory Baked Beans

Print Recipe

With no sugar or ketchup in sight, these baked beans sit squarely on the savory side of the Southern table. With tremendous depth of flavor from smoky bacon, onion and garlic, dried herbs, bourbon, parmesan, and even molasses – this recipe boasts a complexity all its own. Plus, the salty crunch of the parm/panko topping seals the whole deal.

Author: Lauren McDuffie
Yield: Serves 6 to 8 1x

Ingredients

Units Scale

2 tablespoons olive oil
8 slices of bacon, cut into small pieces
1 small Vidalia onion, diced (or a similarly sweet onion)
1 tablespoon dried Italian seasoning
1/2 teaspoon crushed chili flakes (optional)
4 garlic cloves, minced or grated
2 tablespoons tomato paste
1 tablespoon molasses
1 to 2 tablespoons bourbon (or 1/3 cup white wine, optional)
Three 14.5-ounce cans cannellini or navy beans, drained and rinsed
3/4 cup chicken or veggie stock/broth (you can sub water)
Splash of vinegar (optional, apple cider vinegar is my favorite)
1/2 cup grated parmesan cheese
Salt and pepper
1/2 cup Panko breadcrumbs

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Instructions

Preheat the oven to 400 degrees F, and adjust the rack to the middle position.
Add the olive oil to a large pan over medium heat. Add the bacon and onion and cook, stirring occasionally, until the bacon has browned and the onion is super tender and lightly caramelized; about 15 minutes. You can reduce the heat if it’s all browning too much.
Add the Italian seasoning and chili flakes (if using), the garlic, tomato paste, and molasses and cook for another minute. Add the bourbon or wine, if using, and (stirring) cook until that has reduced by half; just takes a couple of minutes.
Add the beans, the stock/broth, and half of the parmesan, stirring to combine everything. Taste and season with salt and pepper as you deem necessary. At this point, you should add a splash of vinegar if you want a little acid punch in your beans. This is preferential, so I say it’s optional. But a tablespoon or so of vinegar is really nice here. Transfer this mixture to a baking dish (a 2-quart is usually perfect).
In a small bowl, combine the remaining parmesan and the panko. Add a drizzle of olive oil – enough to lightly coat – and season with salt and pepper. Toss to mix and scatter over the beans.
Put the dish in the oven and lay a large piece of foil over top. Bake for 10 minutes, remove the foil and bake until bubbling and very golden; about 15 to 20 minutes more.

Find it online: https://mykitchenlittle.com/2024/07/31/savory-baked-beans-recipe/