G-maw's Baked Beans Recipe

Soak the beans (overnight or quick soak)

Rinse the 2 cups of dry beans and pick out any stones. For an overnight soak: place beans in a large bowl, cover with 4 cups cold water, and soak 8–12 hours. For a quick soak: place beans in a large pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse beans.

Cook beans until tender

Transfer the drained beans to a large pot and add 4 cups fresh water (or enough to cover by about 2 inches) and the ham hock. Bring to a simmer, partially cover, and cook gently until beans are just tender but not falling apart, about 45–60 minutes. Skim any foam. If beans absorb too much liquid, add up to 1 cup stock. Remove and reserve the ham hock; when cool, remove meat and chop or shred, discarding bone and cartilage. Reserve juices.

Prepare bacon

While beans cook, dice the bacon. In a skillet over medium heat, cook bacon until the fat renders and edges are crisp, about 6–8 minutes. Use a slotted spoon to transfer crisped bacon to a paper towel-lined plate, leaving the bacon fat in the skillet (about 2–3 tablespoons). Reserve bacon for adding later.

Preheat oven to 325°F (160°C). Finely dice the onion. In the skillet with reserved bacon fat (or 2 tablespoons oil if needed), add the diced onion and sauté over medium heat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, ground black pepper, kosher salt, dry mustard (if using), and hot sauce (if using). Bring sauce to a gentle simmer, scraping up browned bits from the skillet. Taste and adjust seasoning—add a little more vinegar if it needs brightness or a pinch more brown sugar or molasses for sweetness.

Combine sauce and beans: In a large ovenproof casserole or Dutch oven, add the drained cooked beans (reserve about 1 cup of bean cooking liquid), the chopped ham from the ham hock, cooked bacon (reserve a few pieces for garnish), and pour the prepared sauce over the beans. If mixture seems too thick, add up to 1 cup reserved bean cooking liquid or stock to reach a saucy but not soupy consistency. Stir gently to combine.

Cover the casserole or Dutch oven and place in the preheated 325°F (160°C) oven. Bake covered for 60 minutes to meld flavors. After 60 minutes, remove the lid and continue baking for another 20–30 minutes to thicken the sauce and allow top to caramelize slightly. Check halfway and gently stir if the top is browning unevenly.

Finish and adjust seasoning: Remove from the oven. Taste and add salt, pepper, or a splash more vinegar or a teaspoon of brown sugar/molasses to balance flavors if needed. Stir in 1 tablespoon butter for a glossy finish, if using. Sprinkle reserved crispy bacon and chopped parsley over the top.

Serve: Let the beans rest 10 minutes before serving so the sauce sets. Serve warm as a side dish or main with cornbread, rice, or crusty bread.