Baked Beans Recipe

Soak the beans

Rinse the dried beans under cold water and pick over to remove debris. Place beans in a large bowl and cover with cold water by about 2 inches (≈4 cups extra). Let soak overnight (8–12 hours) or use a quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse after soaking.

Cook the beans

Place the soaked, drained beans in a large pot. Add 4 cups fresh cold water and 1 tsp kosher salt. Bring to a gentle simmer over medium heat, skimming any foam. Partially cover and simmer 30–40 minutes until beans are tender but not falling apart. Drain, reserving about 1 cup of the cooking liquid; set beans and reserved liquid aside.

Preheat the oven to 325°F (160°C). In a 10–12 inch ovenproof Dutch oven or casserole, cook the diced bacon over medium heat until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towel, leaving the fat in the pot. If not using bacon, melt the butter in the pot instead.

Add the diced onion to the bacon fat (or butter) and cook over medium heat until translucent and beginning to brown, about 6–8 minutes. Stir occasionally. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Lower the heat to medium-low. Add the tomato paste to the pot with the onions and garlic and cook, stirring, 1–2 minutes to deepen flavor. Stir in the brown sugar, molasses, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, black pepper, and the reserved bean cooking liquid plus the stock (total about 1–1.25 cups liquid). Whisk until sugar dissolves and sauce is smooth. Taste and adjust seasoning — add remaining 0.5 tsp salt if needed.

Return the cooked beans and the reserved crispy bacon to the pot, stirring gently to coat the beans in the sauce. If sauce looks too thin, you can simmer on the stovetop 5–7 minutes to reduce slightly.

Cover the Dutch oven or transfer beans to a baking dish and cover tightly with foil. Bake in the preheated oven for 1 to 1 hour 15 minutes, until sauce is thickened, bubbling at the edges, and beans are very tender. Remove the cover for the last 15 minutes if you want a thicker, slightly caramelized top.

Remove from oven. Stir in the chopped parsley and hot sauce if using. Let rest 10 minutes to thicken further before serving.