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Baked Beans as served, showing the finished dish

Side recipe

Baked Beans Recipe

A practical, source-aware recipe for baked beans, with the history kept close to the method.

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Baked Beans. Photo: Silar / Wikimedia Commons (CC BY-SA 3.0).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Baked Beans

A practical, source-aware recipe for baked beans, with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
8 servings
Difficulty
Easy

Ingredients

  • 1 lb. dried pinto beans (2ÂĽ cups)
  • 8 oz. bacon (about 12 slices), cut into ½" pieces
  • 1â…“ cups chopped white or yellow onion
  • 1 cup ketchup
  • â…“ cup pure maple syrup
  • ÂĽ cup apple cider vinegar
  • ÂĽ cup dry mustard
  • 2 Tbsp. mild-flavored (light) molasses or brown sugar
  • 2 bay leaves
  • 1½ Tbsp. finely chopped garlic
  • 1 tsp. Diamond Crystal or ½ tsp. Morton’s kosher salt
  • 1 tsp. freshly ground black pepper

Method

  1. Step 1 for Baked Beans, showing the ingredients and preparation at this stage
    Step 1: Step 1 for Baked Beans.
    1

    Step 1

    Place 1 lb. dried pinto beans in large bowl. Add enough water to cover by 3". Let stand overnight. Drain beans; set aside.

  2. Step 2 for Baked Beans, showing the ingredients and preparation at this stage
    Step 2: Step 2 for Baked Beans.
    2

    Step 2

    Preheat oven to 350°. Sauté 8 oz. bacon, cut into ½" pieces in a Dutch oven or other heavy large pot until crispy, about 8 minutes. Add soaked beans, 1⅓ cups chopped white or yellow onion, 1 cup ketchup, ⅓ cup pure maple syrup, ¼ cup apple cider vinegar, ¼ cup dry mustard, 2 Tbsp. mild-flavored (light) molasses or brown sugar, 2 bay leaves, 1½ Tbsp. finely chopped garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton’s kosher salt, 1 tsp. freshly ground black pepper, and 8 cups water to pot. Bring to boil.

  3. Step 3 for Baked Beans, showing the ingredients and preparation at this stage
    Step 3: Step 3 for Baked Beans.
    3

    Step 3

    Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. Do ahead: Chill, covered, up to 1 day. Bring beans to a simmer before serving.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This side builds on the history of how dried legumes — from fertile crescent pulses to american phaseolus — became humanity’s portable protein and fiber pantry, linking the dish to beans’s longer story in food culture.

Explore the ingredients

Beans history

Trend and context sources

  1. [1]Original Baked Beans recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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