Best-Ever Baked Beans

1. 1

   Heat the oven to 350°F. Meanwhile, cook 4 chopped thick-cut bacon slices in a large skillet over medium heat until crisp and browned, 6 to 8 minutes.

   6 min
2. 2

   Turn off the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the skillet.

3. 3

   Return the pan to medium heat. Add 1 diced medium yellow onion, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Cook, stirring occasionally, until the onion is tender and beginning to brown, 6 to 8 minutes.

   6 min
4. 4

   Stir in 2 (about 15-ounce) cans drained and rinsed beans, 3/4 cup water, 1/4 cup packed brown sugar, 1/4 cup molasses, 1/4 cup ketchup, 3 tablespoons prepared yellow mustard, 2 tablespoons apple cider vinegar, 1 1/2 teaspoons garlic powder, 1 teaspoon smoked paprika, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer.

5. 5

   Transfer to an 8x8-inch or 2-quart baking dish, and sprinkle the reserved bacon evenly over the top. Bake until bubbling around the edges and the beans darken in color, about 45 minutes. Let cool for about 5 minutes so that the sauce can thicken slightly before serving.

   45 min

Recipe Notes

1. 6

   Skillet variation: To make this in a single pan, make as directed through Step 4 in a 10-inch oven-safe skillet. Do not transfer to a separate baking dish. Sprinkle with the cooked bacon and bake as directed.Stovetop: To make this completely on the stovetop, omit the water. Make as directed through Step 4, then simmer until the sauce is thickened, about 5 minutes.Storage: Refrigerate leftovers in an airtight container for up to 5 days.

   5 min