Baked Beans Recipe

Soak (overnight or quick)

Rinse 1.5 cups dried beans under cold water, removing any debris. For overnight soak: cover with 3–4 cups cold water in a bowl, refrigerate 8–12 hours, then drain and rinse. For quick soak: put beans in a pot, cover with 4 cups water, bring to a boil for 2 minutes, turn off heat, cover and let sit 1 hour, then drain and rinse.

Transfer soaked, drained beans to a 3–4 quart ovenproof Dutch oven or casserole. Add 4 cups low-sodium chicken broth (or water) and 2 bay leaves.

Bring to a gentle simmer on the stovetop, then reduce heat and simmer, partially covered, until beans are just tender but not falling apart, about 30–40 minutes. (They will finish cooking in the oven.) Drain the beans, reserving 1 cup of the cooking liquid; discard bay leaves. Return beans to the pot.

While beans simmer, heat a medium skillet over medium heat. Add 2 tablespoons butter. When melted, add the diced onion and carrot and cook, stirring occasionally, until softened and beginning to color, 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat.

Stir the cooked vegetables into the drained beans so they are evenly distributed.

In a bowl, whisk together 3 tablespoons tomato paste, 1 cup ketchup, 1 cup packed brown sugar, 2 tablespoons molasses, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1.5 teaspoons salt, and 1 teaspoon hot sauce (if using).

If the sauce is very thick, whisk in up to 1/2 to 1 cup of the reserved bean cooking liquid (or additional broth) to reach a saucy but not watery consistency. Taste and adjust seasoning — add more vinegar for brightness, more sugar for sweetness, or a pinch of salt if needed.

Pour the sauce over the beans in the ovenproof dish and fold gently to combine so beans are evenly coated. If mixture seems dry, add additional reserved liquid 1/4 cup at a time.

Preheat oven to 325°F (160°C). Cover the Dutch oven or casserole with a lid or tightly with foil and place in the oven.

Bake covered for 1 hour. Remove the cover and continue baking for an additional 30–40 minutes, stirring once halfway through uncovered baking, until the sauce is thickened and beans are tender and glossy.

If you prefer a slightly caramelized top, broil on high for 2–3 minutes at the end—watch closely to avoid burning.

Remove from oven and stir in remaining 1 tablespoon butter. Adjust salt and pepper to taste.

Let rest 10–15 minutes to thicken. Garnish with chopped fresh parsley if desired and serve warm.