Description
Cozy, sweet, and tangy homemade baked beans, perfect for weeknight dinners or backyard barbecues.
Ingredients
- 2 cups dried beans (navy or pinto)
- 4 cups water
- 1 onion, chopped
- 1/2 cup ketchup
- 1/4 cup brown sugar (light or dark)
- 2 tablespoons mustard (Dijon or yellow)
- 1 tablespoon Worcestershire sauce (vegan for vegetarian)
- Salt and pepper to taste
- Optional: a strip of bacon or 4 oz chopped smoked pork
- Optional: 1–2 tablespoons molasses or maple syrup
- Optional: smoked paprika or liquid smoke
Instructions
- Rinse the dried beans and pick out any debris. Place beans in a bowl and cover with water by several inches. Soak overnight (8–12 hours). Drain.
- (Quick-soak option) Put beans in a pot, cover with water, bring to a boil for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain.
- In an Instant Pot (or large Dutch oven), add the soaked beans, 4 cups water, and the chopped onion. If you’re using bacon or smoked pork, sauté it first in the pot until browned, then add beans and water.
- Stir in ketchup, brown sugar, mustard, Worcestershire sauce, and a generous pinch of salt and pepper.
- Instant Pot method: Seal the lid and cook on high pressure for 40 minutes. Let the pot naturally release pressure for 10 minutes, then quick-release any remaining pressure. Open and stir.
- Stovetop or oven method: Bring to a simmer on the stovetop, then cover and cook gently for 1–1½ hours, stirring occasionally, until beans are tender. For an oven finish, transfer to a 325°F (160°C) oven for 45–60 minutes to thicken and caramelize the top.
- Taste and adjust seasoning. If the sauce is too thin, simmer uncovered until it reaches your desired thickness. Add additional salt, pepper, or a splash of vinegar if it needs brightness.
Notes
Use fresher dried beans for best results. If the sauce is too sweet, brighten it with vinegar.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking, Stovetop, Pressure Cooking
- Cuisine: American