Baked Beans Recipe

Quick soak (preferred)

Rinse the dried beans and remove any debris. Place beans in a large pot, cover with 6 cups cold water, bring to a boil and boil 2 minutes. Remove from heat, cover, and let sit 1 hour. Drain and rinse.

Or overnight soak

Place beans in a bowl, cover with at least 3 inches of cold water, refrigerate and soak 8–12 hours. Drain and rinse before cooking.

After soaking and draining, return beans to a pot and add 4 cups fresh water or broth. Bring to a gentle simmer over medium heat, skimming any foam. Simmer partially covered until beans are just tender but not falling apart, 40–60 minutes depending on bean age. Drain, reserving 1 cup of cooking liquid; set beans and liquid aside.

Preheat oven to 325°F (160°C).

If using bacon: heat a large ovenproof Dutch oven or heavy casserole over medium heat, add diced bacon and cook until fat renders and edges are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot. If not using bacon, heat the oil instead.

Add 2 tablespoons oil (or use bacon fat) and reduce heat to medium-low. Add the chopped onion and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. If using diced apple, add it with the onion so it softens.

Stir in the tomato paste and cook 1–2 minutes to remove the raw edge, stirring constantly so it darkens slightly but doesn’t burn.

Add ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper and 1 teaspoon of the salt. Stir to combine and bring sauce to a gentle simmer for 2–3 minutes so flavors meld.

Stir the cooked beans and reserved cooking liquid into the sauce. Add the reserved cooked bacon if using. Taste and adjust seasoning — add remaining 1/2 tsp salt if needed, more vinegar for brightness, or more brown sugar/molasses if you like it sweeter. The mixture should be saucy but not soupy; you can add up to 1/2 cup additional cooking liquid or water if it looks too thick.

Cover the Dutch oven or transfer the mixture to an ovenproof baking dish and cover tightly with a lid or foil. Bake in the preheated 325°F (160°C) oven until the sauce is bubbling and flavors have melded, 1 to 1 1/4 hours. For a thicker, caramelized top, remove the lid or foil for the last 20–25 minutes of baking.

Remove from oven and let rest 10–15 minutes. The sauce will thicken as it cools. Taste and adjust seasoning before serving.

Sprinkle reserved crispy bacon (if any) and chopped parsley over the baked beans before serving. Serve warm as a side with grilled meats, on toast, or as part of a barbecue spread.

Make-ahead/storage: Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or in a 325°F oven until warmed through.