According to my taste buds and preferences, these are the best baked beans. But they’re not your typical ketchup-y or brown sugar-y baked beans, and Southerners/Bostonians may have some serious qualms. Note: On my only trip to Boston in 2018, Bostonians were quite snooty to me and I didn’t appreciate their air of superiority. So I don’t particularly care what they have to say about these beans. (I’m speaking, of course, about a certain class of Bostonians, knowing that not all Bostonians fit into this class.) Southerners, you may speak freely about the matter.
I like all kinds of baked beans, because I love beans, but I like these baked beans the best because they can go with any kind of meal during any season. They’re not barbeque specific, or only perfect for the Superbowl. They can be eaten just as well on a Thursday in August as a Monday in January. They're baked beans for any time of life. For example, I originally planned to save this recipe for the late Fall. But upon returning from vacation in late August, the weather outside being in the high 80’s, I found myself craving warm, baked beans. No sweater-weather needed. These beans were exactly what I had hoped for and scratched all my appetite itches.
Here’s how I made ‘em. The first step requires cooking the bacon on a skillet over medium heat. You’re looking for fat to render, which takes a while – give or take eight minutes. Thinly sliced onions join the party soon thereafter and become caramelized in the fat over fifteen minutes or so. Garlic and thyme or oregano (I used oregano) jump in to release their fragrance, followed by 3 cans of cannellini beans, a cup of broth (or bean cooking liquid if you’re going the fancy dry bean route) and parmesan. Once seasoned with salt and pepper, the beans are baked with fresh bread crumbs on top until nice and bubbly. The whole process takes little prep, but a good 30 minutes at the stove.
I ate these beans on their own, with Cholula, with bbq sauce, and with kale and lemon juice. There were enough beans to enjoy for multiple meals, and they made perfectly flexible and flavorful leftovers. The dish is totally customizable, too. Variations I might try in the future include:
Use pancetta instead of bacon
Add red pepper flakes
Use red onion instead of white onion
Try a sharper cheese like pecorino
Top with crumbled Cheeze-its instead of breadcrumbs
129 recipes cooked, 96 to go.
