Homemade Baked Beans are a beloved classic in American cuisine, often associated with summer barbecues, family gatherings, and soul-warming comfort food.
Ingredients
Scale:
2 cups navy beans
4 cups water (for soaking beans)
1/2 cup packed brown sugar
1 teaspoon mustard powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional: 1/2 teaspoon cayenne pepper for a spicy kick
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup molasses
1 tablespoon soy sauce for added depth (optional)
1 medium onion, chopped
1/2 pound bacon, diced (optional for non-vegetarian version)
1 tablespoon olive oil (if omitting bacon)
Instructions
Rinse the navy beans under cold water. In a large bowl, soak the beans in 4 cups of water overnight.
The next day, drain the beans and rinse them again.
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5 to 7 minutes. Remove the bacon and set it aside.
In the same pot, add the chopped onion to the bacon drippings and sauté until translucent, about 5 minutes.
Add the soaked, drained navy beans to the pot with the onions. Stir well to combine.
In a separate bowl, combine ketchup, apple cider vinegar, molasses, brown sugar, mustard powder, smoked paprika, black pepper, and salt.
Pour the sauce over the beans in the pot. Stir in the cooked bacon (if using) and add enough water to cover the beans by about 2 inches.
Bring everything to a simmer over medium heat. Cover and reduce the heat to low. Cook for 2 to 3 hours, stirring occasionally.
Once cooked, let the baked beans sit for about 10 minutes before serving.
