Classic baked beans with a sweet and savory sauce, made with molasses, bacon, and yellow mustard. Slow-baked to perfection for a rich and satisfying side dish.
Soak beans overnight or for several hours. Drain and place in a pot along with fresh water. Cook the beans at a simmer until they are fully cooked through, about 60-90 minutes.
1 pound navy beans
Drain the beans, reserving the bean water
Saute the chopped bacon in a heavy dutch oven pot (that is oven safe and has a lid)
8 ounces bacon
Remove bacon, but leave the grease in the pot. Add onions and cook until softened about 4-5 minutes.
1 chopped white or yellow onion
Add garlic and cook just until fragrant, about 30 seconds
3 cloves garlic
Add tomato sauce, brown sugar, molasses, vinegar, mustard, Worcestershire sauce, and seasoning. Stir together until combined
1½ cups tomato sauce, ¼ cup molasses, ¼ cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon yellow mustard, 1 tablespoon worcestershire sauce, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon smoked paprika, 1 bay leaf
Add cooked beans, bacon, and 2 cups of the reserved bean water
Bring to a simmer, then place lid on pot and place in a preheated 325°F oven. Bake for 2-3 hours until the sauce has thickened. Check beans halfway through cook time and add more reserved bean water if needed.
Once the beans have reached the proper thickness, remove the lid and return to the oven for an additional 20-30 to help thicken the sauce a bit more and add a slightly caramelized top. If the beans are too thick, add a bit more of the reserved bean water.
Remove beans from oven. Remove bay leaf and serve beans hot.
Notes
Soak the beans overnight: To help reduce the cooking time and ensure that the beans cook evenly, it's a good idea to soak them in water overnight before cooking.
Cook the beans low and slow: Baked beans should be cooked at a low temperature for a long time to allow the flavors to meld together.
Keep an eye on the liquid level: Check the beans at least once halfway through cook time. As everything cooks, the liquid will be absorbed and will evaporate (even with a lid on) so it's important to keep an eye on the liquid level and add more water as needed to prevent the beans from drying out.
Taste and adjust seasoning: Before serving, be sure to taste the beans and adjust the salt and pepper as needed.