Simmered in the oven until beautifully saucy, our homemade baked beans beat the pre-canned stuff any day and are sure to level up your next barbecue, potluck, or tailgate. We found that starting with dried beans delivered the best flavor and texture, but you can get similar results with canned navy beans if you’re in a pinch.
Step 1
Heat oven to 325°F. In 4-quart Dutch oven on medium, cook bacon, stirring occasionally, until crisp, 9 to 12 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, pouring off all but 2 tablespoons bacon fat in pot.
Step 2
Add onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Add tomato paste and cook, stirring, until color begins to darken, 1 to 2 minutes.
Step 3
Add reserved bean cooking liquid or 11/2 cups water (if using canned beans), scraping up any browned bits. Add bacon and beans, then stir in molasses, brown sugar, mustard, and cloves. Bring to a simmer, then bake until beans are saucy, 1 hour 15 minutes to 1 hour 30 minutes.
Step 4
Stir in vinegar and let sit 5 minutes before serving.
