Kettle Baked Beans Recipe
Make Kettle Baked Beans Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beans & Liquids
Flavor Base
Optional Mix-ins & Finish
Method
Beans & Liquids
- 1
Soak the beans
Rinse the dried beans thoroughly, removing any stones or debris. Place beans in a large bowl or kettle and cover with 12 cups cold water. Soak 8–12 hours or overnight. (Quick-soak alternative: bring beans and 12 cups water to a boil for 2 minutes, remove from heat and let sit 1 hour.) Drain and rinse soaked beans before cooking.
- 2
Par-cook the beans
Transfer drained beans to a heavy kettle or large pot. Add 8 cups low-sodium chicken broth (or water). Bring to a gentle simmer over medium heat, skimming any foam. Reduce heat to low and simmer uncovered 45–60 minutes until beans are tender but not falling apart. Reserve 1 cup of the cooking liquid, then drain beans and set aside. Keep the reserved cooking liquid warm.
Flavor Base
- 3
Render bacon and sauté aromatics
In the same kettle (or a large heavy pot or cast-iron kettle), cook the diced bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the fat in the pot. If you are not using bacon, heat 1 tbs neutral oil over medium heat. Add the diced onion and cook until soft and translucent, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 4
Build the sauce
Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add brown sugar, molasses, ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, liquid smoke (if using), smoked paprika, black pepper, cayenne, kosher salt, and the two bay leaves. Stir to combine and simmer the sauce 2–3 minutes to marry flavors.
Kettle Cooking
- 5
Combine beans and sauce
Return the par-cooked beans to the kettle with the sauce. Add the reserved 1 cup cooking liquid and, if needed for consistency, up to 1 cup additional broth or water (or use the 'reserved cooked-broth' listed). Stir gently to combine so beans are coated but not smashed.
- 6
Add mix-ins
Stir in the cooked bacon (reserve a small handful for garnish if desired). If using, add the chopped green bell pepper and/or 1/2 cup BBQ sauce now to dial up sweetness and tang.
- 7
Slow-simmer in the kettle
Bring the pot to a gentle simmer over low heat. Cover and cook low and slow for 1.5–3 hours, checking every 20–30 minutes and stirring to prevent sticking. The beans will soften further and the sauce will thicken. If the mixture thickens too much, add small amounts of reserved cooking liquid or broth to loosen. For an oven method, transfer to a covered Dutch oven and bake at 300°F (150°C) for 2–3 hours, checking once or twice and stirring as needed. For a slow cooker, cook on LOW 4–6 hours.
Optional Mix-ins & Finish
- 8
Adjust texture and seasoning
When the beans are tender and the sauce has reached your desired thickness, remove bay leaves. Taste and adjust salt, pepper, vinegar or brown sugar to balance sweetness and acidity. For a creamier texture, press a cup of beans gently with a spoon against the side of the pot to break them up and fold back in.
- 9
Serve
Spoon beans into a serving dish and garnish with the reserved crisp bacon. Serve hot as a side (Big Mama's style) with cornbread, grilled meats or as part of a barbecue spread. Leftovers keep refrigerated up to 4 days and thicken — loosen with a splash of water or broth when reheating.
