Best Baked Beans Recipe
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Patience is key with this baked beans recipe. The good news is that having the foresight to soak the beans overnight cuts down cooking time, and it’s a very hands off recipe. With the tangy sauce and smoky bacon to complement the tender baked beans, this recipe is the best! Rather than adding store-bought BBQ sauce, the brown sugar, ketchup and spices work to create a light and tangy, vinegary sauce for the beans. I recommend making this recipe in a Dutch oven. It makes it easy to go from the stovetop right to the oven.
Best Baked Beans Recipe
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Baked Beans vs. Boston Baked Beans
Boston baked beans are made with molasses and salt pork while regular baked beans are made with brown sugar (and often corn syrup) to add sweetness and include bacon. To make things more complex, British baked beans are meatless and served in a thin tomato-based sauce. Unlike American baked beans, they are not smoky or sweet.
Key Ingredients in This Recipe
- Beans – Navy beans are traditionally used to make baked beans (it’s also what is typically used in canned varieties). They are smaller beans and remain tender without falling apart after a long cooking period. Kidney, pinto or great northern beans can also be used.
- Bacon – Bacon is used to add fat and a smoky, savory flavor to the beans.
- Sugar – Brown sugar adds the sweetness signature of American baked beans. It balances the smokiness.
- Maple syrup – In addition to brown sugar, maple syrup is used to naturally sweeten the beans instead of adding corn syrup.
- Apple cider vinegar – Finishing the beans with a bit of apple cider vinegar adds a tangy flavor without overpowering the sauce like white vinegar would. It helps to balance the richness of the beans.
- Worcestershire – The fermented condiment adds depth of flavor and a bit of salt to the recipe. Worcestershire is made from a mix of vinegar, molasses, anchovies, garlic, tamarind extract and chili pepper.
How to Make the Best Baked Beans
Step 1: Soak beans.
Add the beans to a large bowl and cover with water. Soak for 8 hours or overnight, then drain.
Step 2: Cook bacon.
Heat oven to 350ºF (180ºC). Heat a large Dutch oven or heavy bottomed pot with a lid over medium heat, add the bacon and cook until fat has rendered and almost crispy, about 5 minutes.
Step 3: Add aromatics.
Add the onions and garlic, sautéing until tender, about an additional 5 minutes.
Step 4: Combine ingredients.
Add the soaked beans, ketchup, maple syrup, brown sugar, apple cider vinegar, mustard powder and Worcestershire sauce. Cover with 8 cups (1.9L) of water. Bring the mixture to a boil over medium-high heat then transfer the Dutch oven from the stovetop to the oven. Season generously with salt and pepper.
Step 5: Bake the beans.
Bake, uncovered, until the sauce thickens and the beans are tender but not falling apart, stirring occasionally, about 4 hours. If needed add enough water to keep the beans just covered, 1 cup (240g) at a time.
Step 6: Finish and serve.
Stir in the apple cider vinegar and serve.
Tips and Tricks for This Recipe
Why Soak Beans Overnight?
If you have the foresight, soaking beans overnight softens them and shaves off some of the cooking time. If you don’t remember, that’s ok, you can tack on about an additional hour of cooking time and you will be in the same spot.
How to Make with Canned Beans
Using canned beans in place of dried beans will shave considerable time off making this recipe, though I prefer the texture of dry beans. Substitute 4 (15.5-ounce/ 439g) cans of beans in place of the 1 pound (3 cups/ 454g) dried beans. You will need much less water if using canned beans. Cook the beans for 1 hour so they are tender but not falling apart.
How to Make in a Crockpot
Soak the beans overnight and sauté the bacon, onions and garlic according to the instructions below. Add the beans and remaining ingredients to the crockpot with 3 cups (710g) of water. Cook on low heat until the beans are tender, 6 to 8 hours.
How to Reheat Baked Beans
Simmer over medium-low heat until warmed through.
What to Serve with Baked Beans
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Best Baked Beans Recipe
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Ingredients:
- 1 pound dried navy or Great Northern beans, picked through and rinsed (3 cups)
- ½ pound applewood smoked bacon, cut into ¼” strips
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped
- ½ cup ketchup
- ¼ cup maple syrup
- 3 tablespoons dark brown sugar
- 2 teaspoons dry mustard powder
- 2 teaspoons Worcestershire sauce
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 teaspoons apple cider vinegar
Instructions:
- Add the beans to a large bowl and cover with water. Soak for 8 hours or overnight, then drain.
- Heat oven to 350ºF (180ºC). Heat a large Dutch oven or heavy bottomed pot with a lid over medium heat, add the bacon and cook until fat has rendered and almost crispy, about 5 minutes.
- Add the onions and garlic, sautéing until tender, about an additional 5 minutes.
- Add the soaked beans, ketchup, maple syrup, brown sugar, apple cider vinegar, mustard powder and Worcestershire sauce.
- Cover with 8 cups (1.9L) of water. Bring the mixture to a boil over medium-high heat then transfer the Dutch oven from the stovetop to the oven. Season generously with salt and pepper.
- Bake, uncovered, until the sauce thickens and the beans are tender but not falling apart, stirring occasionally, about 4 hours. If needed add enough water to keep the beans just covered, 1 cup (240g) at a time.
- Stir in the apple cider vinegar and serve.
Nutrition:
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My mother was a Boston native so every Saturday night we had baked beans and of course the beans were not from a can as they had to be soaked overnight. This recipe takes baked beans to a high new level – thank you!