Bush’s Baked Beans Recipe: Better Than the Can!

Let’s be honest, Bush’s Baked Beans are a pantry staple for a reason. Their sweet, savory, and slightly smoky flavor profile is undeniably comforting and perfect for barbecues, potlucks, or even a simple weeknight dinner. But what if you could elevate that familiar taste to a whole new level? This recipe takes the classic Bush’s Baked Beans as inspiration and transforms them into a homemade masterpiece, bursting with even more flavor and depth. Get ready to ditch the can and experience baked beans like never before!

Why This Recipe Works

This recipe isn’t just about dumping ingredients into a pot and hoping for the best. It’s carefully crafted to replicate and enhance the beloved Bush’s flavor profile. Here’s why it works:

• The Bean Blend: We’re using a mix of navy beans and great northern beans to mimic the texture and heartiness of the original. This combination provides a creamy interior with a slightly firm bite.
• Molasses and Brown Sugar: These two sweeteners are the key to that signature Bush’s sweetness. The molasses adds a deep, rich flavor that brown sugar complements with its caramel-like notes.
• Bacon Power: Everything’s better with bacon, right? Rendering bacon and using both the bacon and its drippings infuse the beans with a smoky, savory goodness that’s simply irresistible.
• Onion and Garlic: These aromatics form the foundation of the flavor, adding depth and complexity to the sauce.
• Ketchup and Mustard: A touch of ketchup adds sweetness and tang, while mustard provides a subtle bite that balances the richness of the other ingredients.
• Slow and Steady Wins the Race: Baking the beans in the oven allows the flavors to meld together beautifully, creating a harmonious and unforgettable dish. The low and slow cooking process also helps to tenderize the beans perfectly.

Ingredients

• 1 pound dried navy beans, rinsed and sorted
• 1 pound dried great northern beans, rinsed and sorted
• 8 cups water, plus more for soaking
• 8 ounces bacon, diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/4 cup molasses
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. Soak the Beans: Place the rinsed navy beans and great northern beans in a large pot. Cover with at least 8 cups of water. Bring to a boil, then remove from heat, cover, and let soak for at least 4 hours, or preferably overnight. This helps to soften the beans and reduce cooking time. Alternatively, you can use the quick-soak method: bring the beans and water to a boil, boil for 2 minutes, remove from heat, cover, and let sit for 1 hour.
2. Preheat Oven: Preheat your oven to 325°F (160°C).
3. Cook the Bacon: In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
4. Sauté Aromatics: Add the chopped onion to the pot with the bacon drippings and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Combine Ingredients: Drain the soaked beans and add them to the pot with the onions and garlic. Stir in the ketchup, brown sugar, molasses, yellow mustard, apple cider vinegar, smoked paprika, salt, and pepper. Add enough water to cover the beans by about 1 inch.
6. Bake the Beans: Bring the mixture to a simmer on the stovetop. Cover the pot with a lid and transfer it to the preheated oven. Bake for 3-4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally, adding more water if needed to prevent the beans from drying out.
7. Add Bacon Back In: During the last 30 minutes of baking, stir in the cooked bacon. This will allow the bacon flavor to infuse even further into the beans.
8. Rest and Serve: Remove the baked beans from the oven and let them rest for at least 15 minutes before serving. This allows the sauce to thicken further and the flavors to meld together even more.

Tips for Success

• Don’t Skip the Soaking: Soaking the beans is crucial for achieving a tender texture and reducing cooking time. If you’re short on time, the quick-soak method is a good alternative.
• Adjust Sweetness to Taste: If you prefer a less sweet baked bean, you can reduce the amount of brown sugar and molasses.
• Use Good Quality Bacon: The bacon is a key ingredient in this recipe, so choose a good quality bacon with a rich, smoky flavor.
• Don’t Overcook: Overcooked beans can become mushy. Check the beans periodically during baking and adjust the cooking time as needed.
• Consider a Slow Cooker: This recipe can also be adapted for a slow cooker. After sautéing the onions and garlic, combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Spice it Up: For a spicier version, add a pinch of cayenne pepper or a chopped jalapeño to the pot.

Storage Instructions

Leftover baked beans can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze baked beans for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

• Can I use canned beans instead of dried beans? While using dried beans is recommended for the best flavor and texture, you can substitute with canned beans in a pinch. Use about 6 (15-ounce) cans of rinsed and drained navy or great northern beans. Reduce the baking time to about 1-1.5 hours, or until the sauce has thickened.
• Can I make this recipe vegetarian? Yes! Omit the bacon and use 2 tablespoons of olive oil or vegetable oil to sauté the onions and garlic. You can also add a teaspoon of liquid smoke for a smoky flavor.
• Can I use different types of beans? While navy and great northern beans are recommended, you can experiment with other types of beans, such as pinto beans or kidney beans. Keep in mind that different beans may require different cooking times.
• Why are my beans still hard after baking for a long time? This could be due to a few factors. Make sure you soaked the beans properly. Also, avoid adding acidic ingredients (like tomatoes or vinegar) too early in the cooking process, as this can prevent the beans from softening.

Conclusion

This homemade Bush’s Baked Beans recipe is a game-changer. It’s easy to make, packed with flavor, and guaranteed to impress your friends and family. So, ditch the can and experience the joy of homemade baked beans that are truly better than the original! Enjoy!