Baked Beans

Anja Bauman
Anja Bauman
September 6, 2022
Making homemade baked beans is simple and easy using the Anova Precision Oven. By cooking them with 100% steam they cook down without drying out, and you don’t need to worry about adding liquid as you go. For a crisp, caramelized top, finish cooking without steam using the top heating element.
Serves
4
Prep Time
08:25
Cook Time
04:15
Baked Beans
0
17
Ingredients
8 ounces (227g)
dried white navy beans, rinsed and sorted
8 cups (1.9L)
filtered water, plus more for soaking
1.5
white onions, divided
3 cloves
garlic
2
bay leaves
1 Tbsp
kosher salt, divided
4 ounces (113g)
thick-cut bacon, cut into 1/4 inch-thick slices
2 Tbsp
dark brown sugar
2 Tbsp
molasses
1 Tbsp
stone-ground mustard
¼ tsp
freshly ground black pepper
Steps

1. Soak the Beans

Put the beans into a large bowl and cover with enough water so that it is at least two inches above the beans. Cover and let soak at room temperature for at least 8 hours or up to overnight.

2. Drain and Prep the Beans

When you’re ready to cook, drain the remaining water off the beans. Place the beans in a 4- to 5-quart Dutch oven or other large pot. Add the 8 cups water; 1 onion, quartered; garlic; bay leaves; and 2 teaspoons of the salt.
Drain and Prep the Beans

3. Add to Cold Oven and Turn On

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear

4. Cook

Rack
Put the pot in the oven before starting the cook stage. Cooking time may vary between 1 hour and 15 minutes to 2 hours and 15 minutes. Start tasting the beans after the timer goes off. If the beans are not cooked, taste them again after 15 more minutes. Continue to cook and taste as needed until they are cooked through and just tender.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
01:15 Timer

5. Drain the Beans

Discard the onion, garlic, and bay leaves. Strain the beans through a colander set over a large bowl. Reserve both the beans and their cooking liquid.
Drain the Beans

6. Adjust the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear

7. Cook Bacon and Onion

Wipe out the pot. Place over medium heat and add the bacon. Cook the bacon until it starts to brown and much of its fat has rendered out, about 8 minutes. Dice the remaining onion half and add to the pot with the bacon. Continue to cook over medium heat until soft, about 4 minutes.
Cook Bacon and Onion

8. Add Remaining Ingredients

Remove the pot from heat and add the sugar, molasses, mustard, black pepper, and remaining salt. Stir to combine. Add the beans and 3 cups of the reserved bean cooking liquid.

9. Cook

Rack
Place the beans in the oven. Cook until tender and the liquid has reduced to just below the layer of the beans, about 1 ½ hours.
Cook
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear
01:30 Timer

10. Brown

Rack
Continue to bake until the top starts to caramelize and brown in spots, 7 to 15 minutes.
Brown
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:07 Timer

11. Serve

Remove from the oven and let rest 5 minutes before serving.
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