Baked Beans Recipe

Quick soak method (or overnight soak alternative)

Rinse the dried beans and remove any debris. For an overnight soak: cover beans with at least 3 cups of water per 1.5 cups of beans and soak 8–12 hours, then drain and rinse. For a quick soak: place rinsed 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, then drain and rinse.

Place the soaked, drained beans in a pot and add 6 cups fresh water. Bring to a simmer, reduce heat and cook gently for 30–40 minutes until beans are just tender but not falling apart. (They will finish cooking in the oven.) Drain the beans, reserving about 1 cup of the cooking liquid. If using canned beans instead, skip soaking and pre-cooking; drain and reserve 1 cup of liquid from the can or use 1 cup of broth.

Preheat the oven to 325°F (165°C).

In a heavy-bottomed skillet or sauté pan over medium heat, add the diced bacon. Cook until fat renders and bacon is crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a plate, leaving the rendered fat in the pan. If not using bacon, melt 2 tbs butter or heat 2 tbs olive oil in the pan.

Add the diced onion to the hot fat and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove the raw flavor, scraping any browned bits from the pan.

Add the ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and minced chipotle (if using). Stir to combine, bring the mixture to a gentle simmer, and cook 2–3 minutes to meld flavors. Taste and adjust seasoning (add a little more vinegar for brightness, more sugar or molasses for sweetness, or more chipotle for heat).

In a 3–4 quart ovenproof casserole or Dutch oven (with a lid), combine the drained, pre-cooked beans and the sauce. Add the reserved bean cooking liquid (about 1 cup) and 1 cup broth if the sauce looks too thick — you want a saucy but not soupy texture. Stir in the cooked bacon (if used), reserving a small amount to sprinkle on top if you like a bacon garnish.

Cover the casserole and place in the preheated oven. Bake at 325°F (165°C) for 1 hour covered, then uncover and bake an additional 30–45 minutes until the sauce is thickened and beans are tender and glossy. Check at 30 minutes — gently stir and if the beans look dry, add 2–4 tbs hot water or reserved cooking liquid. Total baking time will be about 1.5–2 hours depending on bean age and your oven.

If you want a slightly caramelized top, remove the lid for the last 10–15 minutes and increase oven temperature to 375°F (190°C) or place under a broiler for 2–4 minutes—watch carefully to prevent burning. Sprinkle reserved bacon on top before serving if desired.

Remove the beans from the oven and let rest 10 minutes. Stir gently to distribute sauce. Taste and adjust salt and pepper if needed.

Spoon into bowls or serve family-style. Garnish with chopped parsley and a grind of black pepper. Leftovers keep well in the refrigerator for 3–4 days and reheat gently on the stovetop with a splash of water or broth.