Baked Beans Recipe

Rinse the dried beans under cold water, removing any stones or debris. Place beans in a large bowl and cover with 4–6 cups of cold water. Soak using one of two methods: (a) Overnight soak — refrigerate and soak 8–12 hours; or (b) Quick soak — bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse soaked beans.

Transfer drained beans to a large pot. Add 4 cups fresh water and the stock. Bring to a simmer over medium heat, then reduce to low, cover partially, and simmer gently until beans are tender but not falling apart, about 45–60 minutes depending on age of beans. Test for tenderness — they should mash easily with the side of a spoon. Drain, reserving about 1 cup of the cooking liquid; set beans and reserved liquid aside.

Preheat the oven to 325°F (165°C).

Cook bacon (if using)

In a large ovenproof skillet or Dutch oven over medium heat, add the diced bacon and cook until fat renders and bacon is crisp, 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan. If not using bacon, heat the olive oil in the pan instead.

Add the chopped onion to the hot fat or oil and cook over medium heat, stirring occasionally, until translucent and starting to brown, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, tomato puree, smoked paprika, black pepper, and salt. Cook and stir for 2–3 minutes to combine and slightly reduce. Taste and adjust seasoning — add more salt, pepper or a little extra molasses/brown sugar if you prefer sweeter beans.

Add the cooked (drained) beans and about half of the reserved cooking liquid to the sauce in the Dutch oven. Stir gently to coat beans. If the mixture looks dry, add more reserved cooking liquid or a splash of water until the beans are just covered by the sauce — you want a saucy but not soupy final dish.

Stir in the cooked bacon (if used). Bring the mixture to a gentle simmer on the stovetop for 2 minutes to let flavors marry.

Cover the Dutch oven and transfer to the preheated oven. Bake at 325°F (165°C) for 60–75 minutes, stirring once halfway through. Uncover for the last 15 minutes if you want the top to thicken and caramelize slightly. The sauce should be thick and glossy and the beans tender but intact.

Remove from the oven and let rest 10 minutes. If sauce is too thin, simmer uncovered on the stovetop for a few minutes to reduce. Stir in chopped parsley and hot sauce if using.

Serve warm as a side (classic for barbecues) or as a main over rice, with toast, or alongside eggs. Leftovers will thicken in the fridge; reheat gently with a splash of water or reserved cooking liquid to loosen.