Classic Baked Beans are a hearty, slightly sweet, and savory side — perfect for barbecues, breakfast, or a comforting dinner. Here’s a traditional stovetop/oven-friendly version:
🍲 Classic Baked Beans
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 1–1½ hours
Ingredients
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2 cups (400 g) dried navy beans (or 2 cans, 15 oz each, rinsed and drained)
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4 cups (960 ml) water (for dried beans)
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4 slices bacon, chopped
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1 onion, finely chopped
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2 cloves garlic, minced
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½ cup (120 ml) ketchup
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3 tbsp brown sugar
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2 tbsp molasses
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1 tbsp Dijon mustard
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1 tsp smoked paprika (optional)
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Salt and pepper, to taste
Instructions
1. If using dried beans
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Rinse beans and soak overnight in plenty of water.
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Drain and cover with fresh water. Boil for 1 hour until tender but not mushy. Drain and set aside.
(If using canned beans, skip this step.)
2. Cook bacon and aromatics
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In a large ovenproof pot or Dutch oven, cook chopped bacon over medium heat until crispy.
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Add onion and garlic; sauté 3–5 minutes until softened.
3. Add sauce ingredients
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Stir in ketchup, brown sugar, molasses, mustard, smoked paprika.
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Add beans and enough water to just cover them. Stir to combine.
4. Simmer or bake
Stovetop method:
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Cover partially and simmer gently for 45–60 minutes, stirring occasionally, until sauce thickens.
Oven method:
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Preheat oven to 325°F (165°C).
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Cover pot and bake 1–1½ hours, stirring occasionally, until beans are tender and sauce is thick.
5. Season and serve
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Taste and adjust salt, pepper, or sweetness.
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Serve hot as a side dish or over toast for a classic breakfast.
💡 Tips
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Smokier flavor: Use smoked bacon or add a splash of liquid smoke.
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Vegetarian version: Skip bacon and use olive oil plus smoked paprika for depth.
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Make ahead: Baked beans taste even better the next day after flavors meld.
If you want, I can give a sweet-and-spicy BBQ baked beans version that’s perfect for summer cookouts — thick, sticky, and full of flavor. Do you want that?
