Side Dish: United States – South Dakota, Great Plains United States – South Dakota Baked Beans

Serving Size: 8

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Additional 15 min

Total 3 hrs 45 min

Ingredients

- 1 lb (454 g) dried navy beans, rinsed and picked over
- 8 cups (1.9 L) water (for soaking/cooking beans)
- 8 oz (225 g) thick-cut bacon, chopped
- 8 oz (225 g) smoked ham, diced (approx. usable weight)
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 3 tsp / 15 g)
- 1/3 cup (80 ml) chokecherry syrup (or 1/3 cup / 80 ml maple syrup as substitute)
- 1/3 cup (67 g) packed brown sugar (light or dark)
- 2 tbsp (30 ml) molasses
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon or yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste after cooking
- 1 cup (240 ml) low-sodium chicken stock or water (add more if needed during bake)
- Optional: 1 ham hock, about 10 oz (280 g), for extra smoky depth (reduce diced ham by 4 oz / 115 g if used)

Instructions

Short Description:
Slow-baked, sweet-and-tangy beans with smoky pork typical of South Dakota cookouts; finished with regional chokecherry syrup for a distinctive prairie sweetness.

Regional Notes:
This South Dakota version pairs navy beans with locally favored smoked pork (bacon and diced ham) and uses chokecherry syrup alongside brown sugar and molasses for a sweet-tangy profile common in Great Plains kitchens. It is slow-cooked/baked until thick and caramelized, differing from canned-boosted recipes by using dried beans and extended baking for depth of flavor.

1. Rinse the dried navy beans and remove any debris. Soak the beans: cover with 8 cups (1.9 L) water and refrigerate overnight (8–12 hours), or quick-soak by covering with water, bringing to a boil 2 minutes, then removing from heat and letting sit 1 hour. Drain and rinse.
2. Preheat the oven to 325°F (163°C).
3. In a large ovenproof Dutch oven or heavy casserole, cook the chopped bacon over medium heat until fat renders and pieces begin to crisp, about 6–8 minutes. Remove half the bacon with a slotted spoon and set aside for topping; leave the rest and the fat in the pot.
4. Add the diced smoked ham (and ham hock if using) to the pot and brown lightly with the remaining bacon fat, about 3–4 minutes. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
5. Add the drained beans to the pot along with 1 cup (240 ml) chicken stock or water. Stir in chokecherry syrup, brown sugar, molasses, ketchup, apple cider vinegar, mustard, Worcestershire, smoked paprika, black pepper, and 1 tsp (5 g) kosher salt. Mix well to combine.
6. Bring the mixture to a gentle simmer on the stovetop, cover, and transfer the Dutch oven to the preheated oven.
7. Bake, covered, at 325°F (163°C) for 2 hours. After 2 hours, remove the cover, stir, and add additional stock/water 1/4 cup (60 ml) at a time if the beans look dry. Continue baking uncovered another 1–1.5 hours, stirring every 30 minutes, until beans are tender and sauce is thick and caramelized around the edges.
8. If you used a ham hock, remove it after the beans are tender, shred the meat, and return the shredded ham to the pot; discard the bone and connective tissue.
9. Taste and adjust seasoning with salt and pepper and a splash more chokecherry syrup or vinegar if you want it sweeter or tangier. Sprinkle the reserved crisped bacon over the top before serving.
10. Let rest 10–15 minutes to thicken further, then serve warm as a side dish alongside grilled meats, roasts, or picnic fare. Leftovers refrigerate up to 4 days and gently reheat with a splash of water or stock.