Baked Beans

Absolutely—they're better made 1 day ahead. Cool completely, cover, and refrigerate for up to 4 days. Reheat covered in a 325°F oven for 30 minutes, stirring once, adding a splash of water if they've thickened too much.

Yes, but sort and soak 1 pound dried navy beans overnight, then simmer in fresh water for 1 hour until tender but not falling apart. Drain and proceed with the recipe, reducing the initial baking time to 45 minutes because the beans are already partially cooked.

If too thick after baking, stir in water 1 tablespoon at a time until you reach the right consistency—the sauce should coat the beans but not be soupy. If too thin after 1.5 hours, uncover and bake another 15 minutes to reduce. Remember the sauce thickens as it cools.

Yes. After combining all ingredients in a heavy-bottomed pot, bring to a simmer over medium-low heat, stirring occasionally, for 1.5 to 2 hours until the sauce is thick and glossy. Watch closely to prevent sticking on the bottom; add water if needed.

Serve as a side with pulled pork, ribs, grilled chicken, hot dogs, or burgers. They're essential at picnics, barbecues, and potlucks, and pair well with coleslaw, cornbread, or biscuits.

Cover and refrigerate for up to 5 days. Reheat gently in a 325°F oven covered for 30 minutes, or on the stovetop over low heat in a pot, stirring occasionally and adding water if they've thickened. Do not freeze—the texture becomes grainy.