Baked Beans Recipe

Soak the beans (overnight or quick)

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

Drain and cook

Drain the soaking water and rinse the beans. Transfer beans to a large pot, add 6 cups fresh water and 1 tsp kosher salt, bring to a gentle simmer. Cook uncovered until just tender but not falling apart, 35–50 minutes depending on bean age. Skim foam as needed. Drain, reserving 1–2 cups of the cooking liquid; you will add liquid later to adjust consistency. Preheat oven to 325°F (160°C) while beans simmer.

While beans simmer, heat a 10–12 inch skillet over medium heat and add the olive oil and butter. Once hot, add the diced bacon (if using) and cook until crisp and fat renders, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving fat in the pan. Add the chopped onion and cook in the fat until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat.

In a medium bowl combine the tomato paste, ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, ground mustard (if using), black pepper and remaining 1/2 tsp kosher salt. Whisk until smooth. Taste and adjust: add hot sauce for heat, more vinegar for brightness, or a touch more brown sugar for sweetness.

Mix aromatics and sauce with beans. In a large Dutch oven or ovenproof baking dish (about 4–5 quart), combine the drained cooked beans, cooked onions/garlic/bacon (including reserved bacon pieces), and the sauce. Stir to coat evenly. If mixture seems very thick, add 1/2 to 1 cup of the reserved bean cooking liquid to reach a saucy but not soupy consistency.

Top with fresh thyme leaves (or sprinkle dried thyme). Cover the pot with a lid or tightly with foil.

Bake: place the covered pot in the preheated oven and bake for 1 hour. After 1 hour remove the cover and gently stir. Continue to bake uncovered for an additional 30–40 minutes until sauce is thickened and beans are tender, stirring once more halfway through the uncovered time to ensure even glazing.

Finish and rest: remove from oven, taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Let rest 10–15 minutes; sauce will thicken as it cools. Serve warm.