17st Baked Beans Recipe

Soak beans (overnight or quick)

Rinse 2 cups dried navy beans under cold water and remove any debris. For overnight soak: place beans in a large bowl, cover with 6 cups water, refrigerate and soak 8–12 hours. For quick soak: place rinsed beans in a large pot, cover with 8 cups water, bring to a boil for 2 minutes, remove from heat, cover and let stand 1 hour.

Drain and rinse soaked beans. Transfer to a pot, add fresh water to cover by about 1–2 inches (roughly 6 cups), add the bay leaf, bring to a simmer and cook gently until beans are just tender but still hold shape, about 30–40 minutes. Drain, discarding bay leaf, and reserve.

Preheat the oven to 325°F (160°C).

In a large ovenproof Dutch oven or heavy casserole over medium heat, add the diced bacon (6 oz). Cook, stirring occasionally, until rendered and the bacon is crisp and browned, about 6–8 minutes. If the pan becomes very greasy, spoon out and reserve 1–2 tablespoons of the fat; leave the rest for flavor.

Add the chopped onion (1 cup) to the bacon and cook until softened and translucent, about 6 minutes. Add the minced garlic (2 tsp) and cook 30–45 seconds until fragrant.

Stir in the tomato paste (1/2 cup) and cook 1–2 minutes to remove raw taste, stirring to combine with the bacon and onions.

Add ketchup (3/4 cup), brown sugar (1/2 cup), molasses (2 tbsp), Dijon mustard (1 tbsp), apple cider vinegar (2 tbsp), Worcestershire sauce (1 tbsp), smoked paprika (1 tsp), salt (1 3/4 tsp) and black pepper (1/2 tsp). Stir to combine into a smooth sauce. Taste and adjust salt or sweetness as desired.

Pour in the chicken or vegetable stock (2 cups) and the reserved cooked beans. Stir gently to coat beans with sauce. If the mixture looks very thick and the beans are not well covered, add up to 1/2 cup additional water to reach a loose, saucy consistency; the beans will thicken as they bake.

Bring the pot to a gentle simmer on the stovetop for 3–4 minutes to let flavors meld.

Cover the Dutch oven (or cover tightly with foil if using another oven-safe dish) and transfer to the preheated 325°F oven. Bake covered for 1 hour.

After 1 hour, remove the cover and stir. If you prefer a thicker, slightly caramelized top, continue to bake uncovered for an additional 20–30 minutes, checking every 10 minutes to prevent burning. If the beans dry out too much, stir in a tablespoon or two of water or stock.

Remove from oven. Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar for brightness if needed. If using, stir in chopped fresh parsley (2 tbsp) and/or hot sauce (1 tsp) to taste.

Let the beans rest 10–15 minutes before serving to thicken and allow flavors to settle. Serve warm.