Baked Beans Recipe

Soak and cook the beans

Rinse the dried navy beans under cold water and remove any debris. Place them in a large bowl and cover with at least 4 cups of cold water. Soak overnight (8–12 hours) or use a quick-soak: bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse beans. Transfer soaked beans to a large pot, add 4 cups fresh water, bring to a simmer, and cook gently until beans are tender but not falling apart, about 30–45 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Prepare aromatics and bacon (optional)

Preheat oven to 325°F (165°C). In a medium skillet, heat 2 tbs olive oil over medium heat. If using bacon, add diced bacon and cook until fat renders and edges are beginning to crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in pan. Add the diced onion and cook in the fat (or olive oil if no bacon) until translucent and lightly golden, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make the BBQ-style sauce

In a bowl, whisk together 1 cup ketchup, 1 cup packed brown sugar, 2 tbs molasses, 2 tbs apple cider vinegar, 2 tsp yellow mustard, 1 tbs Worcestershire sauce, 1 tsp smoked paprika, 1 tsp ground black pepper, and 1.5 tsp salt. Taste and adjust balance—more vinegar for tang, more sugar or molasses for sweetness, or more mustard for bite.

Combine beans and sauce for baking

In a large ovenproof Dutch oven or baking dish, combine the cooked drained beans, sautéed onion and garlic, reserved cooked bacon (if using), and the prepared BBQ-style sauce. Add 1 cup water or low-sodium stock and the reserved 1/2 cup bean cooking liquid (if available) to achieve a saucy but not soupy consistency. Stir gently to combine, scraping any browned bits from the bottom of the skillet into the beans.

Bake the beans

Cover the Dutch oven or dish with a lid or tightly with foil. Bake in the preheated 325°F (165°C) oven for 1 to 1 1/4 hours, stirring once halfway through. Check at 1 hour for desired thickness: if too thin, remove lid and bake an additional 15–30 minutes to reduce; if too thick, stir in up to 1/4 cup additional water or stock.

Finish and serve

Remove from oven and stir. If desired, fold in 1/2 cup additional BBQ sauce for extra flavor and gloss. Adjust seasoning with salt and pepper to taste. Let rest 10 minutes so sauce thickens slightly. Serve warm alongside grilled meats or as a side — spoon extra BBQ sauce on the side for guests. Makes about 6 servings.