The Best Baked Beans Flavorful Homemade Recipe

Ingredients

• 2 cups dried navy beans
• 4 cups water
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 0.5 cup bacon, chopped (optional for vegetarian version, use smoked tempeh instead)
• 0.5 cup brown sugar
• 0.25 cup ketchup
• 0.25 cup tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce (or a vegan alternative)
• 1 teaspoon mustard powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• to taste salt

Instructions

1. Prepare the Beans: If using dried navy beans, rinse and sort through them to remove any debris. Soak in water overnight, or use a quick soak method by boiling them in water for 2 minutes, then letting them stand covered for 1 hour. Drain and rinse well.
2. Cook the Beans (if dried): In a large pot, combine the soaked beans and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender. If using canned beans, skip this step.
3. Cook Bacon (if using): In a large deep skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan. For a vegetarian version, sauté the smoked tempeh until golden, then remove.
4. Sauté Aromatics: In the same pan, add the chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
5. Combine Ingredients: Add the cooked (or canned) beans, bacon or tempeh, brown sugar, ketchup, tomato paste, apple cider vinegar, Worcestershire sauce, mustard powder, smoked paprika, black pepper, and salt to the pan. Stir well to combine.
6. Bake the Beans: Preheat your oven to 350°F (175°C). Transfer the bean mixture into a baking dish (or keep it in the Dutch oven). Cover it with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 30 minutes to caramelize the top.
7. Serve: Remove from the oven and let cool slightly before serving. The beans can be served warm as a side dish or a main dish paired with cornbread or over rice.