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The Best Baked Beans

If you think baked beans only come from a can, you're in for a treat. Bacon, molasses and bourbon add depth and flavor to our classic recipe that's perfectly spiced with paprika, mustard and Worcestershire. A bit of brown sugar adds just the right amount of sweetness and to keep things easy, the beans require no soaking! They get tender and delicious right in the oven.
Cook Time 1 hour
Total Time 5 hours
Course lunch/dinner
Cuisine middle eastern
Servings 8 people
Calories 1804.3 kcal

Equipment

  • 1 Large Dutch Oven Essential for both stovetop cooking and long oven baking.
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Chef's knife For preparing bacon, onion, and garlic.
  • 1 Stirring Spoon or Ladle

Ingredients
  

Main

  • 8 ounces thick-cut bacon cut into 1/2-inch strips
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • One 8-ounce can tomato sauce
  • 1/3 cup molasses
  • 1/4 cup bourbon
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons prepared yellow mustard
  • Kosher salt and freshly ground black pepper
  • 1 pound dried navy beans picked through

Instructions
 

  • Preheat the oven to 300 degrees F. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer and cook 5 minutes.
  • Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours. (If the beans are still slightly firm, continue cooking, stirring every 45 minutes and adding more water if necessary to just cover.)
  • Once the beans are tender, uncover and increase the oven temperature to 325 degrees F. Bake until the beans are thick and browned, about 1 more hour. (Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if necessary.) Remove from the oven and thin with water if necessary.

Notes

This recipe delivers a rich, smoky-sweet baked bean experience far superior to canned versions. Ensure your bacon is thoroughly browned and the paprika is briefly toasted; these steps are critical for building deep flavor. During the long baking time, regularly check the beans for tenderness and adjust water levels to ensure they remain submerged, preventing them from drying out or hardening. The final uncovered bake is essential for achieving that desired thick, caramelized consistency. Don't be afraid to adjust seasonings at the end, and thin with a little hot water if the beans become too thick. The no-soak method makes this a convenient, albeit long, cooking process.