Scratch-Made Baked Beans Recipe for Rich, Slow-Cooked Flavor

WHY YOU’LL LOVE THIS RECIPE

• This recipe uses common, basic ingredients.
• No specialty equipment is needed — a large ovenproof pot, Dutch oven or a 16-cup casserole dish will do.
• These baked beans make a versatile side that works for lunch, dinner or even a hearty breakfast.

INGREDIENTS & SUBSTITUTIONS

• White pea beans (also called navy beans) are used here; you can substitute another small white bean if needed.
• Onions — yellow or sweet onions both add great flavor.
• Brown sugar — light or dark both work. Dark brown sugar adds more molasses depth.
• Bacon — omit to make a vegetarian version; the recipe still works well without it.

INSTRUCTIONS

Start by rinsing the beans, removing any debris or discoloured beans.

Place the rinsed beans in a heavy-bottomed pot or Dutch oven and cover with 9 cups of water. Bring to a gentle boil for three minutes, then remove from heat, cover and let stand for one hour. Drain.

Return the beans to the pot and add 12 cups of fresh water. Bring to a boil, then reduce heat and simmer, covered, until the beans are tender — about 25 to 45 minutes depending on your beans. Reserve 2 cups of the cooking liquid, then drain the beans.

Slice the bacon into six pieces and cook briefly over medium-high heat until the fat renders but the bacon is not crispy. Remove and set aside.

In a Dutch oven or 16-cup casserole dish, combine the drained beans, reserved 2 cups of cooking liquid, diced tomatoes, bacon, chopped onions, ketchup, molasses, brown sugar, dry mustard, salt and pepper. Stir gently to combine.

Cover and bake in a 300°F oven for 2 1/2 hours. Uncover and continue baking for another 1 to 1 1/2 hours, or until the sauce reaches your desired thickness. Stir occasionally toward the end to prevent sticking and to judge consistency.

HOW TO SERVE BAKED BEANS

Baked beans are a classic side for barbecues — serve them with burgers, ribs or grilled steak. They’re also excellent spooned over a loaded baked potato with cheddar cheese, or served alongside scrambled eggs and toast for a hearty breakfast.

STORAGE AND FREEZING INSTRUCTIONS

Store baked beans in a covered container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat until heated through, or use the microwave.

To freeze, cool the beans completely and place them in a freezer-safe container. Freeze for up to three months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.