Description
This Ultimate Baked Beans recipe is a perfect comfort food, combining rich flavors of smoky bacon, sweet molasses, and tangy barbecue sauce. It’s a perfect dish for any occasion, from a casual family dinner to a festive gathering.
Ingredients
- 1 pound dry navy beans
- 6 cups water
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper (optional)
- 1/2 cup water or broth (for baking)
Instructions
- Preheat oven to 325°F (165°C).
- Rinse and soak the beans overnight, or use the quick soak method by boiling them for 2 minutes, then letting them sit covered for 1 hour. Drain and set aside.
- In a large pot, add the soaked beans and water. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beans are tender. Drain and set aside.
- In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside. Reserve some of the bacon drippings in the pan.
- Add the chopped onion and garlic to the skillet and cook in the bacon drippings until softened, about 5 minutes.
- In a large mixing bowl, combine the cooked bacon, onion, garlic, ketchup, molasses, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, black pepper, salt, and cayenne (if using).
- In a large oven-safe dish, mix the drained beans with the sauce mixture. Add 1/2 cup of water or broth to the beans, then stir well.
- Cover with aluminum foil and bake for 2 to 2 1/2 hours, stirring halfway through, until the beans are thick and tender.
- Remove the foil and bake for an additional 30 minutes to allow the top to brown and caramelize.
- Let the baked beans rest for 10 minutes before serving. Enjoy!
Notes
- You can substitute the bacon with smoked sausage or omit it for a vegetarian version.
- If you prefer spicier beans, add more cayenne or a splash of hot sauce.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.