The Best Baked Beans

Ingredients

• 4 bacon (pieces, diced; can substitute with local ham)
• 1 onion (small diced)
• 1 carrot (small diced)
• 1 stalk celery (small diced)
• 5 cloves garlic (minced (4-6 cloves))
• 3 sprigs fresh thyme (leaves only)
• 0.5 cup cider vinegar
• 2 cups chicken stock (can substitute with vegetable stock or bean liquid)
• 2 cans beans (drained and rinsed; e.g. navy or pinto beans)
• 1.5 tbsp Dijon mustard (1-2 tablespoons)
• 0.5 cup barbecue sauce (your favorite brand)
• 2 tbsp unsalted butter (cold, cut into pats)
• fresh parsley (chopped, for garnish)
• fresh chives (chopped, for garnish)
• salt and pepper (to taste)

Steps

1. 1

   In a large pot or skillet over medium heat, cook the diced bacon until it is crispy.

2. 2

   Remove most of the bacon fat from the pan using a paper towel, leaving just enough to coat the bottom of the pan for sautéing.

3. 3

   Add the diced onion, carrot, and celery (mirepoix) to the pan. Sauté for about 3 to 4 minutes until the vegetables have softened.

4. 4

   Add the minced garlic and the leaves from the thyme sprigs. Cook for about 60 seconds until fragrant, being careful not to burn the garlic.

5. 5

   Pour in the cider vinegar and the chicken stock. Increase the heat slightly and simmer until the liquid has reduced by half of its original volume.

6. 6

   Add the drained and rinsed beans to the pot.

7. 7

   Stir in the Dijon mustard and the barbecue sauce until well combined.

8. 8

   Continue to cook and reduce the mixture until it reaches the thick, syrupy texture of classic baked beans.

9. 9

   Turn off the heat. Stir in the cold pats of butter, fresh parsley, and chives. The cold butter will emulsify and create a glossy finish.

10. 10

    Taste the beans and season with salt and pepper if needed. Note: Seasoning is done at the end because the reduction process intensifies the saltiness of the other ingredients.

Notes

These beans are even better if made a day in advance to allow the flavors to meld. If you prefer ham over bacon, you can use local ham as the base protein. The author suggests waiting until the very end to salt the dish because the reduction process concentrates the salt from the bacon, stock, and BBQ sauce.

Nutrition per serving

• side dish
• baked beans
• BBQ
• summer
• cookout
• one-pot