Baked Beans Recipe

Soak the beans (overnight or quick soak)

Rinse the dried beans and remove any debris. For an overnight soak: place beans in a large bowl and cover with at least 3 inches of cold water. Soak 8–12 hours, then drain and rinse. For a quick soak: place beans in a large pot, cover with 8 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse.

Par-cook the beans

Place the drained beans in a large pot with 8 cups fresh water and 1 cup stock. Bring to a gentle boil, reduce heat to a simmer and cook for 30–40 minutes until beans are just tender but not falling apart. They should still hold shape because they'll finish cooking in the oven. Drain, reserving about 1 cup of the cooking liquid; set beans and liquid aside.

Preheat the oven to 325°F (160°C). In a large ovenproof skillet or Dutch oven over medium heat, add the diced bacon (if using). Cook, stirring, until fat renders and bacon is lightly browned, about 6–8 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pan. If not using bacon, melt the butter in the pan.

Add the butter (if using) and diced onion to the pan with the bacon fat. Sauté until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the tomato paste and cook with the aromatics 1–2 minutes to deepen the flavor. Add ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper and salt. Stir to combine into a glossy sauce. If the mixture is very thick, add 2–4 tablespoons of the reserved bean cooking liquid to loosen.

Return the par-cooked beans to the pot or transfer everything to a 2–3 quart ovenproof baking dish. Add the reserved bean cooking liquid and the 1 cup of stock, stirring gently to combine so the beans are mostly covered with sauce but not swimming in liquid. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or a splash more vinegar if you want brighter acidity.

Cover the baking dish with a lid or foil and place in the preheated oven. Bake covered for 45 minutes. Remove the cover and continue baking 20–30 minutes more, stirring once halfway through, until the sauce is thickened and beans are creamy but still intact. If the beans dry out before the sauce thickens, add 2–4 tablespoons reserved cooking liquid or stock.

If you like a slightly caramelized top, increase oven temperature to 400°F (200°C) for the last 8–10 minutes, watching carefully to avoid burning the sugar in the sauce.

Remove from oven. Stir in reserved cooked bacon (if using). Let the beans rest 10 minutes — the sauce will thicken as they cool slightly. Taste and adjust seasoning with salt, pepper, or a splash of vinegar for brightness. Garnish with chopped parsley if desired and serve warm.