Step 1

Arrange a rack in the middle of the oven and heat the oven to 325°F.

Step 2

Drain and rinse 2 (about 15-ounce) cans great northern, navy, or pinto beans. Dice 1 medium yellow onion.

Step 3

Heat 2 tablespoons olive oil in a Dutch oven or large cast iron skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally until softened and browned, 6 to 8 minutes.

Step 4

Add the beans, 2 cups water, 1/4 cup ketchup, 1/4 cup molasses, 3 tablespoons packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon low-sodium soy sauce or tamari, 1 teaspoon kosher salt, 2 teaspoons smoked paprika, 1 1/2 teaspoons dry mustard powder, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon ground cloves, and 1/8 teaspoon cayenne pepper if desired. Stir to combine and bring to a boil.

Step 5

Transfer to the oven and bake uncovered until the liquid is reduced and the beans darken in color, stirring halfway through, 60 to 70 minutes total. Remove from the oven and set aside to cool and thicken slightly, about 5 minutes. Taste and season with more kosher salt as needed.