Entree: United States – Southern United States – Baked Beans (Slow-baked or simmered beans in a sweet-savory molasses and pork sauce, a Southern barbecue and picnic staple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 15 min

Total 3 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried navy beans (1 lb (454 g)), picked over and rinsed
- 6 cups (1.44 L) water (5 7/8 cups (1.4 L)) for soaking/cooking beans
- 6 slices thick-cut bacon, approx. 8 oz (225 g), diced
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced (0.21 oz (6 g))
- 1/2 cup (120 ml) ketchup (1/2 cup (120 ml))
- 1/4 cup (60 ml) molasses (4 tbsp (60 ml))
- 1/4 cup (60 ml) packed dark brown sugar (1 3/4 oz (50 g))
- 2 tbsp (30 ml) apple cider vinegar (2 tbsp (30 ml))
- 1 tbsp (15 ml) Dijon or yellow mustard (1 tbsp (15 ml))
- 1 tsp (5 ml) smoked paprika (0.071 oz (2 g))
- 1/2 tsp (2.5 ml) freshly ground black pepper (0.035 oz (1 g))
- 1 tsp (5 ml) salt (0.21 oz (6 g)), plus more to taste after cooking
- 1 cup (240 ml) reserved bean-cooking liquid or water (1 cup (240 ml))

Show original ingredient measurements

- 1 lb dried navy beans (454 g), picked over and rinsed
- 6 cups water (1.4 L) for soaking/cooking beans
- 6 slices thick-cut bacon, approx. 8 oz (225 g), diced
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced (6 g)
- 1/2 cup ketchup (120 ml)
- 1/4 cup molasses (60 ml)
- 1/4 cup packed dark brown sugar (50 g)
- 2 tbsp apple cider vinegar (30 ml)
- 1 tbsp Dijon or yellow mustard (15 ml)
- 1 tsp smoked paprika (2 g)
- 1/2 tsp freshly ground black pepper (1 g)
- 1 tsp salt (6 g), plus more to taste after cooking
- 1 cup reserved bean-cooking liquid or water (240 ml)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the rinsed beans in a large pot and cover with 6 cups (1.4 L) water. Soak overnight, or for a quick soak bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and reserve liquid.
2. Return beans to the pot, add fresh water to cover by about 1 inch (2.54 cm), and simmer gently until nearly tender but not falling apart, about 45–60 minutes. Reserve 1 cup (240 ml) of the cooking liquid and drain the rest.
3. Preheat oven to 325°F (163°C). In a heavy ovenproof casserole or Dutch oven, cook the diced bacon over medium heat until crisp. Remove most of the rendered fat, leaving about 1–2 tbsp (15–30 ml) in the pot.
4. Add the chopped onion to the pot and sauté in the bacon fat until translucent, about 5–7 minutes. Add the garlic and cook 30 seconds more.
5. Stir in the ketchup, molasses, brown sugar, apple cider vinegar, mustard, smoked paprika, black pepper, and salt. Mix until smooth, then add the partially cooked beans and the reserved 1 cup (240 ml) bean liquid. Stir to combine.
6. Bring the mixture briefly to a simmer on the stovetop, then cover and transfer to the preheated oven. Bake, uncovered or partially covered (lid slightly ajar), until the sauce is thick and beans are tender, about 1 1/2–2 hours. Check after 1 hour and add a splash of water if the sauce becomes too dry.
7. Remove from oven, taste and adjust seasoning with salt and pepper. Let rest 10–15 minutes to thicken before serving.

1. Place the rinsed beans in a large pot and cover with 6 cups (1.4 L) water. Soak overnight, or for a quick soak bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and reserve liquid.
2. Return beans to the pot, add fresh water to cover by about 1 inch, and simmer gently until nearly tender but not falling apart, about 45–60 minutes. Reserve 1 cup (240 ml) of the cooking liquid and drain the rest.
3. Preheat oven to 325°F (163°C). In a heavy ovenproof casserole or Dutch oven, cook the diced bacon over medium heat until crisp. Remove most of the rendered fat, leaving about 1–2 tbsp (15–30 ml) in the pot.
4. Add the chopped onion to the pot and sauté in the bacon fat until translucent, about 5–7 minutes. Add the garlic and cook 30 seconds more.
5. Stir in the ketchup, molasses, brown sugar, apple cider vinegar, mustard, smoked paprika, black pepper, and salt. Mix until smooth, then add the partially cooked beans and the reserved 1 cup (240 ml) bean liquid. Stir to combine.
6. Bring the mixture briefly to a simmer on the stovetop, then cover and transfer to the preheated oven. Bake, uncovered or partially covered (lid slightly ajar), until the sauce is thick and beans are tender, about 1 1/2–2 hours. Check after 1 hour and add a splash of water if the sauce becomes too dry.
7. Remove from oven, taste and adjust seasoning with salt and pepper. Let rest 10–15 minutes to thicken before serving.