Summary:
Because this recipe is made with dried beans, the beans maintain a little firmness. So if you're not a fan of goopy, mushy baked beans, these are for you! Quite frankly, I like baked beans any way I can get them, but my kids enjoy these a little more than the standard canned bean rendition, I think because there is a little bite left in the bean. Adults always comment on the exceptional flavor. Compared to most recipes, this one actually has less bacon and brown sugar but you'd never know it based on the taste.
1pounddry pinto, great northern, or cannellini beans, soaked overnight and drained
6slicesbacon
1sweet onion, diced
3garlic cloves, minced
1/2cuppacked brown sugar
1/4cupapple cider vinegar
1/4cupbarbecue sauce (your favorite store-bought or [this homemade version|https://fountainavenuekitchen.com/slather-it-on-barbecue-sauce/]
2tablespoonsmolasses (unsulphured)
2teaspoonsDijon mustard
1teaspoonpaprika (smoked paprika is delicious but regular works well, too)
1/2teaspoonkosher salt
1/4teaspooncayenne pepper (may use 1/8 teaspoon for a hint of flavor without noticeable heat)
4cupslow-sodium chicken broth
Instructions
Preheat oven to 250 degrees F.
In a small bowl, combine the brown sugar, vinegar, molasses, mustard, paprika, salt and cayenne pepper. Set aside. These ingredients may be combined in advance and refrigerated up to a day or two.
Cover and place the beans in the oven and bake for 6-8 hours or until the beans are tender. After 4-5 hours I usually check and stir. Once the beans are done, they may sit at room temperature, covered, for up to 2 hours. Place in a warm oven to reheat, as needed.
Notes
Advance prep aspect makes this really easy.
A tight-fitting lid ensures that the moisture doesn't escape and the finished baked beans have a good level of sauciness. I have tried the recipe in a large skillet (see recipe for size recommendation) using a foil lid. If doing so, use a heavy duty foil or a double layer making sure to seal it well. It's also helpful if the foil doesn't rest directly on the beans.
I have forgotten the garlic on occasion and the beans are still delicious.
Because of the low cooking temperature, it's hard to overcook these beans. However, if you end up cooking the beans longer than necessary, they will likely appear a little dry before they get mushy. In this case, loosen with extra chicken broth or, in a pinch, a little water. If at the end of cooking time you prefer sweeter or soupier beans, feel free to add an extra squirt or two of ketchup and barbecue sauce and/or an additional tablespoon or two of brown sugar....or even a drizzle of maple syrup.