A pot of homemade baked beans will outshine canned versions 10 times out of 10, and this recipe for Boston-style baked beans turns out a side dish that’s rich, smoky, and complexly sweet. It’s also largely hands-off but does take a little planning.
First: Please soak your beans overnight. We love canned beans as much as the next weeknight warrior (and we have opinions on the best canned baked beans you can find at the grocery store), but starting with dried beans will give your baked beans the best texture and flavor. Navy beans are traditional, but we love creamy pintos. Second, skip bottled BBQ sauce and instead make your own out of a couple of standard pantry ingredients, but do feel free to take some liberties. Don’t have dry mustard? Swap in ½ cup Dijon mustard or yellow mustard. Want more depth? Add in about 1 tsp. smoked paprika and/or 1 Tbsp. Worcestershire sauce.
Fat is essential here, and while bacon adds a welcome smoky flavor, it is possible to make a vegan baked beans recipe: Combine equal parts neutral oil and toasted sesame oil (about 2 Tbsp. each) for a nutty, savory flavor that won’t be overpowering, and just stir it in with the remaining ingredients.
Cooking the beans in a Dutch oven means they can go straight from stovetop to oven, no separate baking dish required—but do bring them to a boil first to reduce the total cook time. The oven’s dry heat is crucial for intensifying the tangy-sweet flavors and is essential for cooking the beans to a safe temperature. That said, if you have a slow cooker, you can use it to reheat the beans or to keep them warm during a cookout or potluck.
Recipe information
Total Time
4 hours 10 minutes plus soaking
Yield
8 servings
Ingredients
1
8
1⅓
1
⅓
¼
¼
2
2
1½
1
1
Need to make a substitution?
Preparation
Step 1
Place 1 lb. dried pinto beans in large bowl. Add enough water to cover by 3". Let stand overnight. Drain beans; set aside.
Step 2
Preheat oven to 350°. Sauté 8 oz. bacon, cut into ½" pieces in a Dutch oven or other heavy large pot until crispy, about 8 minutes. Add soaked beans, 1⅓ cups chopped white or yellow onion, 1 cup ketchup, ⅓ cup pure maple syrup, ¼ cup apple cider vinegar, ¼ cup dry mustard, 2 Tbsp. mild-flavored (light) molasses or brown sugar, 2 bay leaves, 1½ Tbsp. finely chopped garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton’s kosher salt, 1 tsp. freshly ground black pepper, and 8 cups water to pot. Bring to boil.
Step 3
Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours.
Do ahead: Chill, covered, up to 1 day. Bring beans to a simmer before serving.
Editor’s note: This recipe for baked beans was first printed in April 2008. Head this way for more of our favorite BBQ sides →