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.
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.