Classic Three-Bean Baked Bean Casserole

1.Rinse the soaked kidney, black, and pinto beans thoroughly under cold water.

2.In a large pot, combine the soaked beans with 4 cups of fresh water. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for about 1 to 1.5 hours, or until the beans are tender but not mushy. Drain and set aside.

3.Preheat your oven to 350°F (175°C).

4.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and slightly golden.

5.Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.

6.In a large mixing bowl, combine the ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, ground cumin, chili powder, cayenne pepper (if using), tomato paste, and 1/2 cup water. Whisk well until smooth and well incorporated.

7.Add the cooked beans to the sauce mixture and gently stir to coat all the beans evenly. Season with salt and freshly ground black pepper to taste.

8.Transfer the bean and sauce mixture into a 9x13 inch (23x33 cm) baking dish, spreading it out evenly.

9.Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

10.After 45 minutes, remove the foil and bake uncovered for an additional 15 minutes to allow the sauce to thicken and develop a slight caramelized top.

11.Remove from the oven and let the casserole rest for 10 minutes before serving.

12.Garnish with freshly chopped parsley for a bright, fresh contrast.

13.Serve warm as a hearty main dish or a comforting side.