Of course! The “best” baked beans are a matter of taste, but the absolute best are rich, complex, deeply savory, and have a perfect balance of sweet, tangy, and smoky flavors. They are tender but not mushy, with a luxurious, thick sauce.
Forget the can. Homemade baked beans are a different universe of flavor. Here’s a guide to creating your own “best” baked beans, whether in an oven, slow cooker, or Instant Pot.
The Hallmarks of Truly Great Baked Beans:
· The Beans: Perfectly cooked, holding their shape but meltingly tender.
· The Sauce: Thick, glossy, and clings to the beans—not watery or thin.
· The Flavor: A deep, layered savoriness (umami) from salt pork, bacon, or molasses, balanced by sweet and tangy notes. It should not be one-dimensionally sweet.
· The Smokiness: A hint of smoke from bacon, smoked paprika, or even a touch of liquid smoke.
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The Ultimate From-Scratch Recipe (Oven Method)
This method delivers the most traditional, deep flavor thanks to long, slow cooking.
Key Ingredients & Why They Matter:
· Dried Beans: Navy beans are classic, but pinto or great northern work well. 1 lb dried.
· The Pork Fat: Salt pork is traditional (diced), but thick-cut bacon (diced) is more accessible and adds smokiness. 4-6 oz.
· The Aromatics: 1 large onion (finely diced) and 2-4 cloves garlic (minced) for a savory base.
· The Sweeteners: A combination is key!
· Molasses: Provides depth, color, and rich flavor. Don’t skip! (⅓ cup)
· Brown Sugar: For a straight, caramelly sweetness. (¼ cup)
· Maple Syrup: A touch of complex, woody sweetness. (2 tbsp)
· The Tang: Apple Cider Vinegar (2 tbsp) added at the end brightens everything up.
· The Tomato: Ketchup (½ cup) or tomato paste (2-3 tbsp) for body and a touch of sweetness.
· The Liquid: Water or low-sodium chicken broth for depth. (4 cups)
· The Flavor Boosters:
· Mustard: Dijon or dry mustard (1 tbsp).
· Worcestershire Sauce (1 tbsp) for umami.
· Smoked Paprika (1 tsp) for a vegan smokiness.
· Salt and Black Pepper to taste.
Instructions:
1. Soak the Beans: Place dried beans in a large pot and cover with 2 inches of water. Soak for at least 8 hours or overnight. (For a quick soak: boil for 2 minutes, remove from heat, cover, and let stand for 1 hour). Drain and rinse.
2. Render the Fat: Preheat oven to 300°F (150°C). In a large Dutch oven, cook the diced bacon or salt pork over medium heat until crispy and the fat has rendered. Remove with a slotted spoon, leaving the fat behind.
3. Sauté Aromatics: Add the diced onion to the hot fat and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for 1 more minute.
4. Combine Everything: To the Dutch oven, add the drained beans, cooked bacon, molasses, brown sugar, maple syrup, ketchup, mustard, Worcestershire sauce, smoked paprika, and a pinch of black pepper. Stir to combine. Pour in the water or broth. Bring to a simmer over medium-high heat.
5. Bake Low and Slow: Cover the pot and transfer it to the preheated oven. Bake for 4-5 hours, checking occasionally. After 2 hours, remove the lid. The beans are done when they are tender and the sauce has thickened dramatically. If they get too dry, add a splash of water.
6. Finish: Once out of the oven, stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper. The flavors will continue to meld as they cool.
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Adaptations for Modern Cooks
Slow Cooker Method:
1. Follow steps 1-3 on the stovetop in a skillet.
2. Transfer the sautéed aromatics, cooked bacon, soaked beans, and all other ingredients (except the vinegar) to the slow cooker.
3. Cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until beans are tender.
4. In the last 30 minutes, remove the lid to allow the sauce to thicken. Stir in vinegar before serving.
Instant Pot / Pressure Cooker Method (No Soak!):
1. Use the Sauté function to render the bacon and cook the onions and garlic.
2. Add the dried, unsoaked beans, along with all other ingredients except the vinegar. Stir.
3. Secure the lid. Cook on HIGH PRESSURE for 45 minutes. Allow for a Natural Pressure Release for at least 15 minutes, then manually release any remaining pressure.
4. If the sauce is too thin, use the Sauté function to simmer and thicken it. Stir in the vinegar.
Pro Tips for the “Best” Title:
· The Secret Ingredient: A tablespoon of soy sauce or fish sauce added with the liquids adds an incredible layer of savory umami that people won’t be able to pinpoint but will love.
· Acid is Non-Negotiable: The splash of vinegar at the end is what makes the flavors pop and prevents the beans from being cloyingly sweet.
· Texture Play: For added texture, reserve some of the crispy cooked bacon to sprinkle on top before serving.
· Make Ahead: Baked beans taste even better the next day as the flavors fully meld. Reheat gently on the stove with a splash of water to loosen.
The “Best” Shortcut (Semi-Homemade)
In a pinch, you can dramatically upgrade canned baked beans:
1. Sauté ½ diced onion and 4 slices of chopped bacon.
2. Add 2-3 cans of plain baked beans (e.g., Bush’s Original).
3. Stir in 2 tbsp molasses, 1 tbsp mustard, 2 tbsp brown sugar, and a splash of Worcestershire sauce.
4. Simmer for 20-30 minutes until thickened and flavorful. Finish with a splash of cider vinegar.
No matter which path you choose, taking the time to build flavors will result in baked beans that are truly the best.