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Baked Beans
Rich, smoky, and complexly sweet, these Boston baked beans are worth the long—mostly hands-off—cook time. Plus, the easy recipe can be made ahead of time.
👥 8 Servings🔥 Cook: 10 min👤 Theodore K Wendroff📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Place 1 lb. dried pinto beans in large bowl. Add enough water to cover by 3". Let stand overnight. Drain beans; set aside.
. dried pinto beans (2¼ cups)1 lb
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.
. bacon (about 12 slices), cut into ½" pieces8 oz⅓ cups chopped white or yellow onion1ketchup1 cup. mild-flavored (light) molasses or brown sugar2 Tbspbay leaves2½ Tbsp. finely chopped garlic1. Diamond Crystal or ½ tsp. Morton’s kosher salt1 tsp. freshly ground black pepper1 tsp
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 →
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