Classic homemade baked beans simmered in a rich, sweet and smoky sauce. Perfect as a side dish for barbecues or family dinners.

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If using dried beans, soak them overnight in water. Drain and rinse before cooking. Simmer in fresh water for 1 hour or until tender. Drain.
Preheat oven to 325°F (163°C).
In a large oven-safe pot or Dutch oven, cook chopped bacon over medium heat until crispy (if using). Remove and set aside, leaving some fat in the pot.
Add chopped onion and garlic to the pot and sauté until softened.
Stir in ketchup, molasses, brown sugar, mustard, vinegar, smoked paprika, salt, and pepper. Mix well.
Add the cooked (or canned) beans and stir to coat. Pour in water and mix thoroughly.
Bring mixture to a simmer, then cover and transfer to the preheated oven.
Bake for 2 to 3 hours, checking every 45 minutes and adding water if the mixture gets too dry.
Uncover for the last 30 minutes of baking for a thicker sauce, if desired.
Remove from oven and let sit for 10 minutes before serving.