Baked Beans

Baked Beans


A backyard barbecue staple.


  • 2 15-ounce cans navy beans, drained and rinsed
  • 4 slices applewood- or pecan wood-smoked bacon, cut into 1-inch pieces
  • 1 cup diced yellow onion
  • 1 ½ cups ketchup
  • ¼ cup plus 2 tablespoons unsulphured molasses
  • ¼ cup packed dark brown sugar
  • 1 ¼ tsps ground mustard
  • 1 tsp ground cloves
  • 1 tsp kosher salt


  1. Preheat the oven to 350 F.
  2. Combine the bacon and onion in a medium Dutch oven. Slowly cook over medium heat until the onion is tender and the bacon is cooked, 8 to 10 minutes.
  3. Meanwhile, in a medium bowl, whisk together the ketchup, molasses, sugar, ground mustard, ground cloves, and 1 cup water to combine. Add the cooked beans and pour the mixture into the pot with the bacon and onion. Stir, cover and bake for 1 hour, stirring every 20 minutes.
  4. Add the salt and stir. Uncover and let sit for 15 to 20 minutes before serving.