Baked Beans Recipe

Soak the beans

Place the 2 cups dried beans in a large bowl and cover with at least 6 cups cold water. Soak 8–12 hours or overnight. For a quick method, cover with 3 cups boiling water and let sit 1 hour.

Drain and rinse

Drain the soaked beans and rinse under cold water. Discard the soaking liquid.

Simmer the beans

Transfer beans to a medium pot, add 3 cups low-sodium stock and 2 bay leaves. Bring to a simmer over medium heat, reduce to low, cover and cook until beans are tender but not falling apart, about 45–60 minutes. Remove bay leaves. Reserve 1 cup of the cooking liquid and drain any excess; set both aside.

After beans are tender, stir in 1.5 tsp salt and taste; adjust later if needed.

Cook aromatics (and bacon if using)

Preheat oven to 325°F (160°C). In a large ovenproof skillet or Dutch oven, heat 2 tbs olive oil over medium heat. If using the 4 oz diced bacon, add it now and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove and set bacon on paper towels, leaving rendered fat in the pot; if not using bacon, continue with oil.

Sauté onion and garlic

Add the finely diced onion to the fat/oil and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add 1.25 tbs brown sugar, 1 tbs molasses, 2 tbs apple cider vinegar, 1 tbs Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine and simmer gently for 2 minutes to meld flavors.

Combine beans and sauce

Add the cooked beans and any reserved cup of cooking liquid to the pot with the sauce. Stir to coat. If the mixture seems dry, add additional stock or water 1/4 cup at a time to reach a thick, saucy consistency. Taste and adjust seasoning by adding up to 1/2 tsp more salt or a touch more brown sugar or maple syrup to balance acidity.

Optional finish

Stir the reserved crisp bacon back into the beans now if used, reserving a little for garnish if desired.

Bake the beans

Cover the Dutch oven or transfer the bean mixture to an ovenproof casserole. Cover and bake at 325°F (160°C) for 45–60 minutes, checking once after 30 minutes and stirring. Uncover for the last 10–15 minutes if you want a slightly thicker, caramelized top.

Rest and garnish

Remove from oven and let rest 10 minutes. Stir gently, garnish with chopped fresh parsley and reserved bacon pieces if desired.

Serve warm as a side or main; leftovers keep refrigerated up to 4 days and taste better after a day when flavors meld. Reheat gently on the stovetop with a splash of water or stock.