Baked Beans
A customizable slow-cooked classic with tender beans in a savory-sweet sauce, easily adapted with your choice of base beans, protein, aromatics, and flavor profile.
Ingredients
Method
Preheat oven to 325°F. If using fresh bacon, cook in a Dutch oven or large baking dish over medium heat until crispy, then remove and set aside, leaving 1 tablespoon of fat in the pot. If omitting bacon, heat the olive oil.
Add diced onion to the hot fat and sauté for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Stir in molasses, ketchup, paprika, and any additional spice blend until well combined. Add the cooked beans, broth, and cooked bacon (if using). Stir to distribute evenly. Taste and adjust seasoning with salt and pepper.
Cover the Dutch oven or baking dish with a lid (or foil). Bake for 1.5–2 hours, stirring occasionally and checking that the beans remain moist. The beans should be very tender and the sauce rich and slightly thickened.
Remove from the oven and serve warm as a side dish. If the beans seem too thin, uncover and bake for another 15–20 minutes to reduce the liquid slightly.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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