Baked Beans Recipe

Soak the beans

Rinse the dried beans under cold water, removing any debris. Place beans in a large bowl and cover with 6 cups of water. Soak at room temperature for 8–12 hours (overnight).

Drain & simmer

Drain the soaking water and rinse the beans. Put beans in a saucepan, add 2 cups of stock, bring to a gentle boil, then reduce heat and simmer uncovered for 25–35 minutes until beans are just tender but not falling apart. If they absorb the liquid, add small amounts of hot water or stock to keep them covered. Drain and reserve cooking liquid (about 1/2–1 cup).

Preheat the oven to 325°F (165°C).

If using bacon: heat a large ovenproof skillet or Dutch oven over medium heat. Add diced bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving fat in the pan. If not using bacon, heat olive oil instead.

Add 2 tbs olive oil to the pan if bacon was used and fat was drained to a small amount; otherwise use the 2 tbs olive oil. Add the diced onion and a pinch of salt. Sauté over medium heat until translucent and starting to brown, about 8–10 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, and tomato paste. Add smoked paprika, black pepper, and 1 tsp salt. Stir to combine and simmer gently for 2–3 minutes to meld flavors.

Add the pre-cooked beans to the sauce in the Dutch oven. Add the reserved bean cooking liquid (if any) and the additional 2 cups of stock only if the mixture looks too thick—aim for a saucy but not soupy consistency. Add the cooked bacon and bay leaf, stir gently to combine. Taste and adjust seasoning (add more salt, pepper, or sugar to balance).

Cover the Dutch oven with a lid or tightly with foil and transfer to the preheated oven. Bake at 325°F (165°C) for 1 to 1 1/4 hours until beans are creamy and sauce has thickened. Check after 45 minutes: if sauce is drying out, stir and add a few tablespoons of hot water or stock.

For a thicker, caramelized top (optional): remove the lid for the last 15–20 minutes of baking to allow the sauce to reduce and the top to brown slightly.

Remove from oven, discard the bay leaf. Stir in chopped parsley and hot sauce if using. Let rest 10 minutes to thicken further.

Serve warm as a side or main with bread, rice, or grilled meats. Leftovers keep refrigerated in an airtight container for up to 4 days and reheat gently on the stove or in a 325°F oven until warmed through.