Brian's Baked Beans

These are the baked beans that belong next to a plate of barbecue: sweet, sticky, and crowned with strips of bacon that crisp as they bake.

The sauce couldn’t be simpler. Ketchup, brown sugar, and molasses melt together into a deep, glossy glaze that clings to every Great Northern bean. The molasses is what gives that signature old-fashioned flavor, so don’t swap it out.

Lay the bacon across the top so its drippings render down into the beans, basting them as they cook while the edges of the bacon turn browned and chewy.

The one thing to watch is moisture. Over an hour and a half in the oven, the beans can dry out, so check on them and add a splash of water if they look thirsty, just not so much that they turn soupy. They’re good hot from the oven or cold the next day.

Kitchen Tips

• Stir the sauce in thoroughly before baking so every bean gets coated, not just the ones on top.
• Watch the moisture and add water a little at a time if the beans look dry, stopping before they go runny.
• Want crispier bacon? Pull the pan near the end and run it under the broiler for a couple of minutes.

Variations

• Stir in a diced sauteed onion or a spoonful of mustard for extra savory depth.
• Add a splash of bourbon or a few dashes of hot sauce for a grown-up kick.
• Use navy or pinto beans in place of the Great Northern.