No summertime spread is complete without a pot of baked beans. Tender beans slow-cooked in a sweet and smoky sauce pair perfectly with mains from the grill. The trouble is, many baked bean recipes focus on the bacon rather than the beans.
2 (about 15-ounce) cans great northern, navy or pinto beans
1 medium yellow onion
2 tablespoons olive oil
2 cups water
¼ cup ketchup
¼ cup molasses (not blackstrap)
3 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon kosher salt, plus more as needed
2 teaspoons smoked paprika
1 ½ teaspoons dry mustard powder
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cloves
1/8 teaspoon cayenne pepper (optional)
Directions
Arrange a rack in the middle of the oven and heat the oven to 325 F.
Drain and rinse cans of beans. Dice the onion.
Heat olive oil in a Dutch oven or large cast-iron skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally until softened and browned, 6 to 8 minutes.
Add the beans, water, ketchup, molasses, brown sugar, apple cider vinegar, soy sauce or tamari, salt, smoked paprika, dry mustard powder, garlic powder, black pepper, ground cloves and cayenne pepper, if desired. Stir to combine and bring to a boil.
Transfer to the oven and bake uncovered until the liquid is reduced and the beans darken in color, stirring halfway through, 60 to 70 minutes total. Remove from the oven and set aside to cool and thicken slightly, about 5 minutes. Taste and season with more kosher salt as needed.
