Classic Baked Beans

Name: Classic Baked Beans
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1/2 lb. thick-cut bacon, cut into 1/2-inch pieces; 1 medium onion, chopped; Kosher salt and pepper; 2 tbsp. tomato paste; 5 to 6 c. cooked navy beans (see Our Favorite Way to Cook Dried Beans, below), 11/2 c. cooking liquid reserved or canned navy beans (from four 15.5-oz. cans; drained and rinsed); 1/2 c. unsulphured mild molasses; 1/2 c. packed dark brown sugar; 4 tsp. dry mustard; 1/8 tsp. ground cloves; 3 tbsp. apple cider vinegar

The best thing at every BBQ

By Joy ChoPublished: Apr 14, 2024

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mike garten

Yields:

8 serving(s)

Total Time:

2 hrs

Cal/Serv:

406

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Simmered in the oven until beautifully saucy, our homemade baked beans beat the pre-canned stuff any day and are sure to level up your next barbecue, potluck, or tailgate. We found that starting with dried beans delivered the best flavor and texture, but you can get similar results with canned navy beans if you’re in a pinch.

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Ingredients

1/2 lb.
thick-cut bacon, cut into 1/2-inch pieces
1
medium onion, chopped
Kosher salt and pepper
2 Tbsp.
tomato paste
5
to 6 c. cooked navy beans (see Our Favorite Way to Cook Dried Beans, below), 11/2 c. cooking liquid reserved or canned navy beans (from four 15.5-oz. cans; drained and rinsed)
1/2 cup
unsulphured mild molasses
1/2 cup
packed dark brown sugar
4 tsp.
dry mustard
1/8 tsp.
ground cloves
3 Tbsp.
apple cider vinegar

Directions

1. Step 1Heat oven to 325°F. In 4-quart Dutch oven on medium, cook bacon, stirring occasionally, until crisp, 9 to 12 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, pouring off all but 2 tablespoons bacon fat in pot.
2. Step 2Add onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Add tomato paste and cook, stirring, until color begins to darken, 1 to 2 minutes.
3. Step 3Add reserved bean cooking liquid or 11/2 cups water (if using canned beans), scraping up any browned bits. Add bacon and beans, then stir in molasses, brown sugar, mustard, and cloves. Bring to a simmer, then bake until beans are saucy, 1 hour 15 minutes to 1 hour 30 minutes.
4. Step 4Stir in vinegar and let sit 5 minutes before serving.

Our Favorite Way to Cook Dried Beans

in a multicooker!
Rinse and pick over 1 lb dried navy beans, then transfer to multicooker and add 6 cups water, 1 tsp kosher salt and aromatics (such as 1 small onion, halved; 2 cloves garlic, smashed; 4 sprigs thyme; and 1 bay leaf). Lock lid and cook on high pressure 25 min. Let release naturally 15 min., then manually release any remaining pressure and drain beans (reserve cooking liquid and discard aromatics).
Makes 5 cups beans and 11/3 to 11/2 cups cooking liquid.

Nutritional Information (per serving): About 406 calories, 9 g fat (2.5 g saturated), 13 mg cholesterol, 620 mg sodium, 67 g carbohydrate, 15 g fiber, 30 g sugar (28.5 g added sugar), 16 g protein

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