"Not Too Sweet" Dutch Oven Baked Beans

Yield: 2 1/2 quarts (enough for 12 or more) Prep 20 mins Soak overnight Cook 15 mins Slow Cook 9 hrs on LOW


  • 1/4 pound thick-cut bacon, roughly chopped
  • 1 large yellow onion, diced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 8 cloves garlic, finely chopped (about 2 tbsp)
  • 1 pound (2 cups) dried pinto beans, soaked overnight
  • 3 cups ketchup
  • 1/2 cup packed light or dark brown sugar, plus more to taste
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Dijon mustard
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Make It

1. In a large Dutch oven, cook bacon over medium-high heat until crisp, about 7 minutes, stirring frequently. Add onion and 1/4 tsp of the salt; cook, stirring occasionally, 5 to 7 minutes, until onion is soft. Add garlic and cook 1 minute, stirring so it doesn't brown.

2. Add beans, ketchup, brown sugar, Worcestershire, Dijon mustard, dry mustard, chili powder, cumin, pepper, remaining 1/4 tsp salt and enough water to just cover beans. Stir to combine and bring to a simmer. Carefully transfer to a 6-quart slow cooker and cook on LOW for 8 to 9 hours, until beans are tender. Taste and adjust seasonings before serving.