Homemade Baked Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb dried white beans (great northern, navy, or pinto work beautifully)
02 -
1 yellow onion, diced
03 -
Water for soaking and cooking
→ Flavor Base
04 -
1 cup tomato ketchup
05 -
1/3 cup packed dark brown sugar
06 -
1/3 cup rich molasses
07 -
1 tbsp whole grain mustard
08 -
1 tbsp apple cider vinegar
09 -
1 bay leaf
→ Seasonings & Meat
10 -
1 1/2 tsp kosher salt (adjust to taste)
11 -
1 tsp freshly cracked black pepper
12 -
1 meaty ham bone OR 4 strips thick-cut bacon, cooked and chopped
# Instructions:
01 -
Sort through your dried beans carefully, removing any stones or odd-looking pieces. For overnight soaking: cover beans with water by 2 inches in a large pot, let sit overnight, then drain and simmer in fresh water for 1 hour. For quick method: boil beans for 3 minutes, rest 1 hour, then simmer 30-60 minutes until they start getting tender. Save that cooking water - you'll need it later!
02 -
Heat your oven to 300°F. In a heavy Dutch oven or deep baking dish, mix the drained beans with 1 cup of their cooking liquid, diced onion, ketchup, brown sugar, molasses, mustard, vinegar, salt, pepper, and bay leaf. If using bacon, fold it in now. Nestle the ham bone deep into the mixture if that's your choice instead.
03 -
Cover tightly and slide into the oven for 4.5 to 5 hours. The beans should become incredibly tender and the sauce should thicken to a rich, glossy consistency. Stir every hour or so, adding more reserved cooking liquid if things look dry. This is where the magic happens - patience pays off!
04 -
Remove the bay leaf and discard it. If you used a ham bone, carefully lift it out, shred any good meat with a fork, and stir it back into the beans. Taste and adjust the seasoning - maybe a pinch more salt or a splash more vinegar. The beans should be rich, sweet, and deeply flavorful.
# Notes:
01 -
These beans are even better the next day - the flavors really meld together overnight in the fridge
02 -
You can adjust the sweetness by using anywhere from 1/4 cup to 1/2 cup brown sugar depending on your preference
03 -
Ham hocks from the grocery store work great if you don't have a leftover ham bone
04 -
Leftovers keep in the fridge for 3-4 days or freeze beautifully for up to 3 months