top of page
  • Writer's picturehungryhungryhayden

Baked Beans Master Recipe

Baked Beans don't just come out of a can. Use this master recipe to create your own version that's better than Boston's finest.


Beans- Any small white or red bean will work. I prefer canned, and to save the aquafaba (the cloudy viscous liquid in the can) it makes the final product creamy and thick. If you use dried, save the cooking water to replicate the aquafaba.

Aromatics- any diced allium or combination of will be good. Classically, onions and garlic are usually used. Shallot is also good. Leek and green onion can even be used if desperate. Finely minced carrot is not an allium, but it makes a wonderful addition.

Herbs and spices- woodsy herbs are good (rosemary and thyme are a good combo, dried mustard, bay leaves, black pepper and/or crushed red pepper.

Rendered fat or lardons- small cubes of salt pork, pancetta, bacon, ham, even leftover hot dogs, bbq brisket, or pulled pork would also be good.

Sweetener- anthropologically, maple syrup was used, traditionally molasses. Brown sugar is common nowadays, but don’t be afraid to get wild and use any dark sugar or dark liquid sweetener.

Base- personally, I like2tbsp tomato paste, 1tbsp vinegar, beer, or red wine, and a bouillon cube or better than bouillon.


1. In a heavy bottomed Dutch oven, render lardons in a small amount of neutral oil. Add water as needed to make sure the lardons are completely rendered.

2. If needed, add some more oil and sauté aromatics until they take color. Then, add the garlic, tomato paste, and dried herbs and spices.

3. Once a fond begins to develop on the bottom of the pot, deglaze with water and vinegar, beer, or red wine. Add the beans and their aquafaba, sweetener, bouquet garni (if using fresh herbs), bay leaves, bouillon, and enough water to barely cover.

4. Bring to a simmer, then cover with the lid ajar and place in a 325F oven to bake. Bake until some of the beans begin to burst (usually with my oven, about 3-4 hours). Stir occasionally, and add more water as needed.

16 views0 comments

Recent Posts

See All


bottom of page