There’s something wonderfully comforting about a pot of homemade baked beans slowly cooking in the oven. Tender navy beans, smoky bacon, and sweet onions mingle with molasses, brown sugar, and mustard to create a rich, savory-sweet sauce. It’s an old-fashioned favorite that turns simple pantry ingredients into something worth waiting for.
Starting with dried beans keeps this generous dish economical and gives the beans a lovely creamy texture. Serve alongside grilled meats, bring a pot to a family gathering, or make them the centerpiece of a simple supper with warm cornbread and crisp cabbage slaw. Most of the cooking time is hands-off, with an occasional check to keep everything moist.
INGREDIENTS:
1 pound dried navy beans, picked over and rinsed
1½ cups diced onion
½ pound bacon, diced
1½ teaspoons salt, or less to taste
¼ teaspoon freshly ground black pepper
5 tablespoons molasses
1½ teaspoons dry mustard powder
¾ cup packed light brown sugar
¾ cup ketchup
1½ cups boiling water, plus more as needed
Additional water, for soaking and cooking the beans
METHOD:
Place the beans in a large bowl and cover with cold water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Transfer the soaked beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer gently, partially covered, until tender but still holding their shape, about 45–90 minutes. Older beans may take longer.
Add hot water as needed to keep the beans submerged. Taste several beans before draining; the centers should be creamy, with no firmness or chalkiness. The molasses and ketchup can slow further softening, so the beans should be fully tender before baking.
Drain. There is no need to rinse or cool the beans before assembling.
Heat the oven to 275°F. Have ready a deep, ovenproof 3- to 4-quart casserole or Dutch oven with a tight-fitting lid.
Scatter half the onion and half the bacon over the bottom of the dish. Add half the cooked beans. Repeat with the remaining onion, bacon, and beans.
In a large heatproof measuring pitcher or bowl, stir together the salt, pepper, molasses, mustard powder, brown sugar, and ketchup. If the bacon is particularly salty, start with less salt and adjust near the end of cooking.
Carefully stir in the 1½ cups boiling water until well combined. Pour over the beans and stir gently to distribute the sauce without breaking up the beans.
Add additional hot water as needed so the liquid just reaches the top of the beans.
Cover tightly with the lid or a double layer of aluminum foil. Bake for approximately 6 hours.
Check after the first 2 hours to make sure the beans have enough liquid. Add a little hot water if needed, then cover and continue baking.
After 4 hours, gently stir, scraping along the bottom and edges. The liquid should still reach close to the top of the beans. Add more hot water if necessary.
Continue baking, covered, checking every 30 minutes. Stir gently and add hot water in small amounts as needed to prevent drying or sticking.
As the beans finish, the sauce should become rich and thick, with small pools of liquid visible between the beans. Avoid adding so much water that the finished dish becomes soupy.
After approximately 6 hours, remove the beans from the oven and stir gently. Taste and adjust the seasoning.
Let stand uncovered for 5 minutes, or covered for 10–15 minutes, before serving. The sauce will thicken slightly as the beans rest.
YIELD: 10 side-dish servings.
COOK’S NOTES:
Choose regular molasses. Unsulphured molasses gives the sauce a rounded sweetness. Blackstrap molasses is stronger and more bitter and will noticeably change the flavor.
Keep the beans moist. The amount of additional water needed depends on the baking dish and how tightly it is covered. Check more frequently if the sauce is reducing quickly.
For a less-sweet version: Reduce the brown sugar to ½ cup.
Make ahead: These beans are especially flavorful the following day. Refrigerate promptly in shallow containers and reheat covered, adding a little water to loosen the sauce.
SERVING SUGGESTIONS:
Serve with grilled sausages, roast chicken, pulled pork, or hamburgers. For a simple bean supper, pair with cornbread and cabbage slaw. Leftovers are delicious spooned over toast or a baked potato.
