The Best Barbecue Baked Beans

Rinse the dried kidney beans thoroughly. Place them in a large bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours).

Drain the soaked beans and rinse them again under cold water. Discard any beans that look damaged or discolored.

Place the drained beans in a large Dutch oven or heavy-bottomed pot. Add the cubed pork shoulder, bay leaf, and chopped onion. Cover with about 3 quarts of cold water.

Set the heat to high and bring the contents of the pot to a rolling boil.

Once simmering, reduce the heat to medium-low, cover the pot, and let the beans and pork cook for 1 hour, or until the beans are tender. Skim off any foam that rises to the surface during the first 30 minutes of cooking, if desired.

In a separate bowl, whisk together the barbecue sauce, ketchup, apple cider vinegar, brown sugar, molasses, Dijon mustard, smoked paprika, cayenne pepper, black pepper, salt, and garlic powder.

Preheat your oven to 350°F (175°C). Drain the cooked beans and pork using a spider strainer or slotted spoon, reserving about 2 cups of the cooking liquid. Transfer the beans and pork to a 9x13 inch baking dish.

Pour the prepared barbecue sauce mixture over the beans and pork. Add the reserved cooking liquid, ensuring the beans are mostly submerged. Stir gently to combine.

Arrange the strips of bacon evenly over the top of the bean mixture.

Cover the baking dish loosely with foil (or bake uncovered if you prefer crispier bacon and a thicker sauce). Bake for 2 hours, or until the liquids have thickened and the bacon is cooked through and crispy. If the beans seem too dry during baking, add a little more water or reserved cooking liquid.

Remove the baked beans from the oven. If desired, garnish with sliced scallions. Let the beans rest for about 10-15 minutes before serving to allow the sauce to thicken further.