Baked Beans Quart Recipe

Soak the beans (overnight or quick)

Rinse the dry navy beans under cold water and remove any debris. For overnight soak: place beans in a large bowl, cover with 4 cups of water (about 2 inches above beans) and soak 8–12 hours, then drain and rinse. For quick soak: place beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour, then drain and rinse.

Par-cook the beans

Place the soaked, drained beans into a pot and add 2 cups of stock and 2 cups of water (for total liquid during this step ~4 cups). Bring to a gentle simmer, skim any foam, cover partially and simmer 30–40 minutes until the beans are just tender but not falling apart. Drain beans, reserving 1–1.5 cups of the cooking liquid; set both aside.

Preheat oven to 325°F (160°C). In a medium skillet or the pot you'll bake in (ovenproof Dutch oven recommended), heat the olive oil or bacon fat over medium heat. If using diced bacon, render it first for 5–7 minutes until fat is released and bacon is browned; remove some excess fat if very greasy but leave flavor. Add the diced onion and cook 6–8 minutes until translucent and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove raw edge. Add the ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and salt. Mix thoroughly and bring the sauce to a gentle simmer on the stovetop for 2–3 minutes so flavors meld and sugar begins to dissolve.

Add the par-cooked beans and reserved cooking liquid to the sauce in the ovenproof pot. Stir to combine, taste and adjust seasoning (add more salt, pepper, or a splash of vinegar or hot sauce if desired). If the mixture seems too thick, add up to 1/2 cup more stock or water — you want the beans to be saucy but not soupy.

Cover the pot with a tight-fitting lid or aluminum foil and transfer to the preheated oven. Bake at 325°F (160°C) for 1 hour. Remove lid and bake an additional 30–45 minutes uncovered, stirring once or twice, until sauce is thickened and beans are tender and glossy. Total oven time 1.5–1.75 hours.

If using fresh thyme, stir it in during the final 10 minutes of baking. For a slightly caramelized top, increase oven to 375°F (190°C) for the final 10 minutes, watching closely.

Remove the pot from oven and let the baked beans rest 10–15 minutes; the sauce will thicken as they cool. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar or hot sauce. Serve warm.

Store leftover baked beans in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if needed.