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Big Game Baked Beans

Lisa Kalabokis

Soups & Sides
All seasons

Big Game Baked Beans


  • 3 whole cloves
  • 1 cinnamon stick
  • 2 1/2 cups dried navy beans (soaked overnight)
  • 3 bay leaves
  • 3 tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, crushed
  • 1/4 cup tomato paste
  • 3 tablespoons molasses
  • 3 tablespoons (packed) dark brown sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons ketchup
  • 2 teaspoons kosher salt plus more for seasoning
  • 5 slices thick-cut smoked bacon
  • 4 tablespoons apple cider vinegar


  • Preheat oven to 350°F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add onions and garlic and saute until translucent, about 5 minutes.  Add beans and all remaining ingredients to pot. Bring to boil.
  • Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)

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Chicago, IL 60625

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