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Classic Baked Beans

A hearty dish combining smoky bacon and sweet flavors, perfect for family gatherings and barbecues.
Print Recipe
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Beans
  • 2 cups dried navy beans Soaked overnight
  • 6 cups water For soaking and cooking
  • 1/2 teaspoon salt For soaking
For the Sauce
  • 1/2 pound bacon Diced, can substitute with vegetarian bacon
  • 1 medium onion Chopped
  • 1/2 cup brown sugar Can substitute with maple syrup
  • 1/4 cup molasses Can be substituted
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt Adjust to taste

Method
 

Preparation
  1. Soak the dried navy beans in a large bowl with 6 cups of water and 1/2 teaspoon of salt overnight or for at least 8 hours.
  2. Drain and rinse the soaked beans.
  3. Preheat your oven to 350°F (175°C).
Cooking
  1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the skillet.
  2. Add the chopped onion to the bacon fat in the skillet and sauté until translucent, about 5 minutes.
  3. In a large bowl, combine the sautéed onions, cooked bacon, brown sugar, molasses, ketchup, Worcestershire sauce, dry mustard, black pepper, and salt. Mix well.
  4. In a large baking dish, add the soaked beans. Pour the sauce mixture over the beans and stir to combine. Add enough water (about 1 to 2 cups) to cover the beans.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for about 3 hours. After 2 hours, check the consistency and stir the beans, adding more water if needed.
  6. Remove the foil and continue baking for an additional 30 minutes until the sauce thickens and the beans are tender.

Notes

Using high-quality ingredients, especially for the bacon and spices, enhances the overall flavor of the dish. Leftover baked beans can be stored in an airtight container in the fridge for up to a week. They can easily be reheated in the oven or microwave.