Can I use dried beans instead of canned?
Yes. This recipe is written for canned beans because it is weeknight-friendly, but you can absolutely use dried navy beans. Soak (optional, but helpful), then simmer until tender (not falling apart). You will need about 4 1/2 cups cooked beans to replace the 3 cans, then proceed with the sauce and baking steps.
What beans work best?
Navy beans are the classic choice. Great Northern beans also work. Pinto beans are tasty but a little less traditional and can get softer faster, so bake them on the shorter end.
How do I make them less sweet?
Cut the brown sugar to 2 tablespoons and use 1 tablespoon molasses. You can also bump the vinegar by 1 teaspoon to tilt the balance more tangy.
How do I make them more smoky?
Use thick-cut bacon, do not skip the smoked paprika, and consider adding 1 to 2 teaspoons of your favorite BBQ sauce. If you have liquid smoke, use it carefully, about 1/4 teaspoon goes a long way.
Why are my baked beans watery?
Usually one of two things: (1) the pan was covered the whole time, so the sauce could not reduce, or (2) the oven time was too short. Bake uncovered for the last stretch and let them rest 10 minutes to thicken.
Can I make this in a slow cooker?
Yes. Cook bacon and onion first, then add everything to the slow cooker. Cook on LOW for 4 to 6 hours, or until hot and thickened (slow cookers vary). Crack the lid for the last 30 to 60 minutes if you want a thicker sauce.
Can I make these ahead?
Yes. Bake as directed, cool, then refrigerate. Reheat covered at 300°F until warmed through, adding a splash of water or broth if the sauce looks too thick.
