Baked Beans Recipe
Make Baked Beans Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beans
Sauce
Aromatics & Fat
Optional Add-ins
Method
Prepare Beans
- 1
Soak beans (overnight or quick soak)
Rinse 2 cups dried beans under cold water, removing any debris. For overnight soak: place beans in a large bowl, cover with 6 cups cold water and refrigerate for 8–12 hours. For quick soak: place beans in a large pot, cover with 8 cups water, add 1/4 tsp baking soda if using, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse after soaking.
- 2
Simmer beans
Transfer soaked, drained beans to a pot and cover with fresh water (about 6 cups). Bring to a gentle simmer over medium-low heat and cook until tender but not falling apart, about 45–60 minutes depending on age of beans. Skim any foam. Drain, reserving about 1 cup of the cooking liquid; set beans and reserved liquid aside.
Make Sauce
- 3
Preheat the oven to 350°F (175°C).
- 4
Sauté aromatics
In a medium skillet over medium heat, melt 2 Tbsp butter (or heat bacon drippings). Add 1 cup finely diced onion and sauté until translucent and starting to brown at edges, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. If using diced cooked bacon, add it now and stir to combine.
- 5
Combine sauce ingredients
In a mixing bowl, whisk together 3/4 cup tomato paste, 1/2 cup ketchup, 1/2 cup packed brown sugar, 2 Tbsp molasses, 1 Tbsp yellow mustard, 1 Tbsp apple cider vinegar, 1 Tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1.5 tsp salt. Stir in the sautéed onion, garlic (and bacon if used). If you didn't use bacon and want a smoky note, stir in 1/2 tsp liquid smoke now.
Bake the Beans
- 6
Assemble
Lightly oil or butter a 2-quart (or similar) ovenproof baking dish. Add the drained, cooked beans to the dish. Pour the sauce over the beans and gently fold to combine. Add up to 1 cup of the reserved bean cooking liquid as needed to reach a saucy but not soupy consistency (start with 1/2 cup and add more if needed). Taste and adjust seasoning with more salt, pepper, or brown sugar as desired.
- 7
Bake
Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. Remove foil and bake an additional 15–20 minutes to thicken and caramelize the top. If the sauce is drying too much, baste with a little reserved cooking liquid or add a tablespoon of water.
- 8
Rest and finish
Remove from oven and let rest 10 minutes before serving. Garnish with chopped parsley if desired.