Best Baked Beans Recipe

Ingredients

• 454 g (1 pound; about 3 cups)dried navy or Great Northern beans, picked through and rinsed
• 227 g (1/2 pound)applewood-smoked bacon, cut into 6 mm (1/4-inch) strips
• 1 mediumyellow onion, diced
• 4garlic cloves, chopped
• 120 ml (1/2 cup)ketchup
• 60 ml (1/4 cup)maple syrup
• 45 ml (3 tablespoons)dark brown sugar
• 10 ml (2 teaspoons)dry mustard powder
• 10 ml (2 teaspoons)Worcestershire sauce
• As neededkosher salt
• As neededfreshly ground black pepper
• 10 ml (2 teaspoons)apple cider vinegar

Instructions

1. 1

   Soak the beans

   Put the beans in a large bowl and cover them with water. Leave to soak for 8 hours or overnight, then drain.

2. 2

   Cook the bacon

   Heat the oven to 180°C (350°F). Set a large lidded Dutch oven or heavy-based pot over medium heat, add the bacon and cook for about 5 minutes, until its fat has rendered and it is nearly crisp.

3. 3

   Soften the aromatics

   Add the onion and garlic and sauté for about 5 minutes, until tender.

4. 4

   Add the sauce

   Stir in the soaked beans, ketchup, maple syrup, brown sugar, apple cider vinegar, mustard powder and Worcestershire sauce.

5. 5

   Add water and season

   Pour in 1.9 litres (8 cups) of water. Bring to the boil over medium-high heat, then transfer the pot from the hob to the oven. Season generously with salt and pepper.

6. 6

   Bake until tender

   Bake uncovered for about 4 hours, stirring occasionally, until the sauce has thickened and the beans are tender but still hold their shape. If needed, add enough water to keep the beans just covered, 240 ml (1 cup) at a time.

7. 7

   Finish and serve

   Stir in the apple cider vinegar and serve.

What are baked beans?

Baked beans are a familiar American side dish of beans cooked slowly in a sweet, savoury sauce. This version combines dried navy or Great Northern beans with bacon, ketchup, maple syrup and brown sugar.

The long, gentle bake gives the beans time to soften and lets the sauce thicken around them. The recipe includes apple cider vinegar both in the cooking mixture and again at the end for a tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 17g protein, 49g carbs, 12g fat.

The beans provide most of the carbohydrates and a good share of the protein; bacon adds protein and fat, while the maple syrup, brown sugar and ketchup contribute further carbohydrates. Pair a serving with salad or grilled vegetables for a plate with more freshness and variety.

Choosing the beans and bacon

Dried beans: Navy beans and Great Northern beans are both mild and well suited to a long bake. Pick them over and rinse them before soaking so they are ready to cook evenly.

Smoked bacon: Applewood-smoked bacon brings savoury flavour to the sauce. Cooking it first also renders fat into the pot, which helps the onion and garlic soften.

Build the sauce in the pot

Aromatics: Let the onion and garlic turn tender in the rendered bacon fat before adding the beans. This brief sauté softens their flavour without adding an extra pan.

Sweet and tangy ingredients: Ketchup, maple syrup and brown sugar make the sauce sweet, while mustard powder, Worcestershire sauce and vinegar add savoury and sharp notes. Stir them in with the beans before adding the water.

Keep an eye on the liquid

Water level: The beans should stay just covered as they bake. Check the pot during the long cooking time and add water 240 ml (1 cup) at a time if the level drops too far.

Stirring: Stir occasionally so the beans cook evenly and the sauce does not settle too heavily on the bottom. Take care when moving the hot, heavy pot between hob and oven.

How to tell when they are ready

Tenderness: The beans should be soft when bitten but not falling apart. Cooking time is about 4 hours, so use both the time and the texture as your guide.

Sauce: The sauce should thicken as it cooks, coating the beans rather than remaining watery. Keep the pot uncovered during baking, as directed.

Serving ideas

These beans are a natural match for barbecue dishes and picnic spreads. Serve them alongside grilled meat, sausages or vegetables, or add a crisp green salad to bring freshness to the plate.

They are also substantial enough to serve with bread or corn bread for soaking up the sauce. Let the pot stand briefly before serving so the beans are easier to portion.

Recipe notes & tips

• Soak the beans for 8 hours or overnight, then drain them before cooking.
• Cut the bacon into even strips so it renders at a similar pace.
• Keep the beans just covered with water during baking, adding it in 240 ml (1-cup) increments if needed.
• Stir occasionally during the bake to help the sauce and beans cook evenly.
• Check that the beans are tender but still intact before taking the pot out of the oven.

Variations

• Change the beans: Use either navy beans or Great Northern beans as listed.
• Adjust the sweetness: Reduce the maple syrup or brown sugar for a less-sweet sauce.
• Add a sharper finish: Keep the final addition of apple cider vinegar for extra tang.
• Serve with greens: Pair the beans with a crisp salad or grilled vegetables.
• Make it a barbecue plate: Serve alongside grilled meat or sausages.

Common mistakes to avoid

• Skipping the soak: The recipe calls for soaking the beans for 8 hours or overnight; drain them before adding to the pot.
• Letting the beans dry out: Check the water level during baking and add 240 ml (1 cup) at a time to keep them just covered.
• Cooking only by the clock: Check that the beans are tender but not falling apart, even if the bake has lasted about 4 hours.
• Leaving the pot covered in the oven: Bake uncovered so the sauce can thicken.
• Forgetting the final vinegar: Stir in the listed apple cider vinegar before serving, as the method directs.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave until hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions