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Baked Beans
Serves 6 Prep 12 hr 15 min Cook 3 hr 30 min Total 15 hr 45 min Type Side Origin American

Baked Beans

American smoked-pork baked beans: navy beans slow-baked for hours in a sticky molasses-and-tomato sauce with bacon, onion and brown sugar.

Serves 6 Prep 15 minutes (plus 12 hours soaking) Cook 3 hours 30 minutes Units Rate

Overview

Navy beans soak overnight. Bacon and onion render in a wide pot; cooked beans go in with a sauce of molasses, tomato puree, brown sugar, mustard, cider vinegar and beef stock. Bake covered at 150°C for 3 hours, uncovering for the last 30 minutes so the sauce reduces and sets sticky. The beans hold shape but the sauce thickens to glaze them.

Ingredients

  • 400 g dried navy beans (or haricot, soaked 12 hours, drained)
  • 200 g smoked streaky bacon (or pancetta - cut into 1 cm pieces)
  • 1 onion (large, chopped)
  • 4 tablespoons molasses (blackstrap if you have it; black treacle works)
  • 4 tablespoons tomato puree
  • 3 tablespoons soft dark brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons English mustard (or Dijon)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (to taste)
  • ½ teaspoon ground black pepper
  • 700 ml hot beef stock (or chicken stock, more as needed)

Method

Stage 1 - Par-cook beans

  1. Place drained beans in a pot; cover with cold water by 5 cm.
  2. Bring to a boil; reduce to simmer; cover.
  3. Cook 45 minutes until just tender. Drain, reserving 300 ml of the cooking liquor.

Stage 2 - Bacon and onion

  1. Heat oven to 150°C (130°C fan).
  2. In a wide heavy ovenproof pot, render the bacon over medium heat 6-7 minutes until fat releases and bacon is just turning gold.
  3. Add the onion; cook 8 minutes until soft.

Stage 3 - Sauce

  1. Stir in molasses, tomato puree, brown sugar, vinegar, mustard, Worcestershire, paprika, salt, pepper.
  2. Add the par-cooked beans; pour over the hot stock (and reserved bean liquor if needed) - the beans should be just covered.
  3. Bring to a simmer.

Stage 4 - Bake

  1. Cover with the lid; transfer to the oven.
  2. Bake 2 hours 30 minutes. Check every 45 minutes; top up with hot stock if the beans are uncovered.
  3. Uncover; bake 30 minutes more - the sauce reduces to a glaze; the top crisps lightly.

Stage 5 - Rest and serve

  1. Rest 10 minutes. Sauce thickens as it sits.
  2. Taste; adjust salt and vinegar.
  3. Serve hot with cornbread, fried eggs, or alongside ribs and brisket.

Notes

  • Molasses is the signature: Don't substitute golden syrup or honey. Blackstrap molasses gives the dark, slightly bitter depth. Black treacle is the UK equivalent; equivalent results.
  • Salt timing: Adding salt at the start with hard beans toughens the skins. Wait until they're tender.
  • Make ahead: Baked beans are better the next day. Cool fully, refrigerate; reheat gently in a covered pan.

Storage

  • Refrigerate 5 days.
  • Freezes 3 months.

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