Ingredients (serves 4–6)
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2 cups dried navy beans (or any small white beans)
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6 cups water (for soaking and cooking)
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4 slices of bacon, diced (optional, for smoky flavor)
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1 medium onion, finely chopped
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2–3 cloves garlic, minced
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1 cup tomato sauce (or crushed tomatoes)
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1/4 cup molasses (or brown sugar for sweetness)
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2 tbsp mustard (Dijon or yellow)
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1 tbsp apple cider vinegar
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1 tsp smoked paprika
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1/2 tsp black pepper
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Salt, to taste
Instructions
1. Soak the beans
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Rinse the dried beans.
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Place them in a large bowl, cover with water, and soak overnight (or at least 8 hours).
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Drain and rinse before cooking.
2. Cook the beans
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Place soaked beans in a large pot and cover with fresh water.
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Bring to a boil, then reduce heat and simmer for 45–60 minutes until tender but not mushy.
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Drain, reserving some of the cooking liquid.
3. Prepare the sauce
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In a skillet, cook bacon until crispy (if using). Remove and set aside.
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In the same skillet, sauté onion until soft, then add garlic for 30 seconds.
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Stir in tomato sauce, molasses, mustard, vinegar, paprika, pepper, and a pinch of salt.
4. Combine and bake
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Preheat oven to 325°F (160°C).
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In a baking dish, combine cooked beans, sauce, and bacon.
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Add a bit of the reserved bean cooking liquid if it looks too thick.
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Cover with foil and bake 1–2 hours, stirring occasionally, until thick and bubbly.
5. Final touches
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Taste and adjust seasoning.
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Let sit 10 minutes before serving for flavors to meld.
💡 Tips:
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For a richer flavor, some people like to cook beans with a ham bone or smoked meat.
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You can make these a day ahead; baked beans often taste even better the next day.
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Sweetness and tanginess are adjustable—molasses is traditional, but maple syrup works too.
If you want, I can also give you a super quick stovetop version that skips the overnight soaking and still tastes incredible. Do you want me to do that?
