Baked Beans Recipe
The baked beans were too sweet and they didn't deliver my oxtails, or call to ask what I'd like in its place if they ran out of them.
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Ingredients
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Beans & liquids
Aromatics & seasoning
Meat (optional)
Finishing & garnish
Method
Beans & liquids
- 1
Pick and soak the beans
Rinse the dried beans, remove any small stones or debris. Quick-soak: place beans in a large pot, add 6 cups of water, bring to a boil for 2 minutes, remove from heat, cover and let stand 1 hour. (If you have time, soak overnight in 6 cups cold water.) Drain and rinse before using. Reserve the soaking liquid if desired; otherwise use fresh water/stock.
- 2
If using oxtails or ham hock: start braising
If you are using oxtails or a ham hock, season the pieces lightly with salt and pepper. In a heavy pot or Dutch oven, add 1 tbs olive oil and brown the meat on all sides over medium-high heat (3–5 minutes per side). Add 1 cup of the chicken stock to deglaze the pan, scrape up browned bits, then reduce heat to low, cover, and simmer for 1.5–2 hours until the meat is very tender and falling from the bone. If using oxtails, you can braise them while you prepare the rest of the recipe and reserve the braising liquid (strain and use in place of part of the stock) — it adds great depth. Remove the meat when tender, shred or reserve whole; keep the braising liquid for the beans.
Aromatics & seasoning
- 3
Cook the bacon and aromatics
In a large heavy pot or Dutch oven set over medium heat, add the bacon pieces and cook until fat is rendered and the bacon is browned and crisp in places, about 6–8 minutes. Use a slotted spoon to remove the bacon to a bowl, leaving the fat in the pot. If the pot is dry, add up to 1 tbs olive oil. Add the diced onion and cook over medium heat until translucent, 6–8 minutes. Add the garlic and cook 30–45 seconds until fragrant.
- 4
Build the flavor base
Stir in the tomato paste and cook 1 minute to caramelize. Add smoked paprika, ground mustard, cayenne, and the bay leaf; toast spices 30 seconds. Add molasses, brown sugar, Dijon, Worcestershire sauce, and apple cider vinegar; stir to combine and dissolve the sugar/molasses into the aromatics. Taste briefly — the mixture should be savory with a restrained sweetness; you can start with these amounts and adjust later if it's too sweet. If you prefer less sweetness, omit the optional maple/honey.
Combine & cook beans
- 5
Combine beans, liquids and aromatics
Add the drained soaked beans to the pot. Pour in the remaining chicken stock and enough additional water to ensure the beans are covered by about 1 inch (use roughly the remaining 2 cups water listed as needed). Add the crushed tomatoes and the reserved cooked bacon (reserve some bacon for garnish if you like). If you braised oxtails or used a ham hock, add the shredded meat and/or the strained braising liquid in place of up to 1 cup of the stock to intensify flavor. Stir to combine, bring to a gentle simmer over medium-low heat.
- 6
Simmer or oven-finish
Option A — Stovetop: Reduce heat to low, cover partially, and simmer gently until the beans are tender and sauce has thickened, 60–90 minutes, stirring every 15–20 minutes and adding a splash of water if they get too dry. Option B — Oven: Preheat oven to 325°F (160°C). Bring the pot to a simmer on the stovetop, then cover and transfer to oven. Bake 60–90 minutes until beans are tender and sauce is thick and glossy. For either method, check after 45–60 minutes and taste. If beans are getting tender but the sauce is too thin, remove lid and continue cooking to reduce. If beans are still firm, continue cooking until tender.
- 7
Adjust seasoning and sweetness
Taste for seasoning about halfway through and at the end. If the beans are too sweet, add 1 tsp apple cider vinegar at a time (or a squeeze of lemon) and a pinch of salt to balance. If you want more depth but not more sweetness, add another 1/2 tbs Worcestershire and a pinch more smoked paprika. Adjust salt and pepper to taste. If you prefer a touch more sweetness, stir in the optional maple syrup/honey (1 tbs) and re-taste.
Finishing & serve
- 8
Final texture and garnish
Once beans are tender and sauce is to your desired thickness (sauce should cling to the beans, not be soupy), remove the bay leaf. If you used oxtails, shred any meat and stir it back into the beans. Stir in half the chopped parsley and most of the sliced green onions, reserving some for garnish. Spoon into a serving dish and top with the reserved bacon, remaining parsley and green onions.
- 9
Serving and storage
Serve hot as a side (or a main with rice or cornbread). Baked beans taste better the next day — refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of water or stock. Beans also freeze well for up to 3 months.
