Burnt End Baked Beans Recipe

Soak the beans

Rinse the dried beans and remove any debris. Place beans in a large bowl, cover with 6 cups of water and soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking.

Par-cook the beans

Place the drained beans in a large pot with 2 cups of fresh water (or chicken/beef stock) and bring to a simmer. Reduce heat and simmer gently for 30–40 minutes until beans are just tender but not falling apart. Drain, reserving 1 cup of the cooking liquid. If using a pressure cooker/Instant Pot, cook on high pressure for 12 minutes and quick-release.

If using raw bacon, in a large ovenproof skillet or Dutch oven over medium heat, add diced bacon and cook until crisp and fat is rendered, about 6–8 minutes. Remove most of the bacon pieces to a paper towel-lined plate, leaving about 1–2 tablespoons of fat in the pan. If using pre-smoked burnt ends that are lean, warm them briefly in the pan with a little oil to render edges slightly (2–3 minutes).

If your burnt ends are cold or large, toss them with 1 teaspoon smoked paprika and 1 tablespoon brown sugar, then spread on a sheet tray and roast in a 425°F (220°C) oven for 8–10 minutes to caramelize edges. Chop into 1/2–3/4-inch pieces if needed. Reserve half of the warmed/roasted burnt ends to fold into the beans at the end and keep the other half to top the beans before serving for maximum texture contrast.

Preheat oven to 325°F (160°C) if you plan to bake the beans in the oven. In the same skillet or a medium saucepan, add 1 tablespoon olive oil (or reserved bacon fat) and heat over medium. Add the diced onion and sauté until translucent and starting to brown, about 6–8 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Add ketchup, 1/2 cup brown sugar, 2 tablespoons molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced chipotle (if using), smoked paprika, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper to the pan. Stir to combine and simmer gently for 3–4 minutes to meld flavors.

Stir in the par-cooked beans, reserved bean cooking liquid (or up to 1 cup stock), and 2 cups chicken or beef stock. Mix thoroughly to coat the beans in the sauce. Bring to a gentle simmer.

If using a Dutch oven: cover and place in the preheated oven. Bake for 1 hour, then remove the lid, stir, fold in half of the roasted/warmed burnt ends and most of the crisped bacon (reserve some for topping). Continue baking uncovered for another 30–40 minutes, stirring every 15 minutes, until the sauce is thick, glossy and beans are tender and creamy. If the mixture seems too dry during baking, add up to 1/2 cup additional stock or reserved bean liquid.

If using the stove: reduce heat to low, cover partially and cook gently for 45–60 minutes, stirring occasionally. Add the reserved burnt ends halfway through and remove lid for the last 20–30 minutes to thicken the sauce.

For extra caramelized finish: in the last 10 minutes of baking, sprinkle the top with the remaining brown sugar (2 tablespoons) and place under a broiler for 2–4 minutes, watching closely until it bubbles and caramelizes — this produces the 'burnt end' glazed note on top.

Taste and adjust seasoning with salt and pepper. Fold in remaining reserved burnt ends and bacon pieces so some remain on top for texture. Sprinkle chopped parsley before serving.