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This Homemade Baked Beans recipe is made from scratch with a rich, sweet, savory sauce that tastes so much better than anything from a can. Made with navy beans, brown sugar, maple syrup, molasses, and bacon (if desired), this recipe delivers classic baked beans that are perfect for everything from summer cookouts to holiday dinners.
This baked bean recipe was passed down from my Papa and has been a staple at nearly every family gathering for generations. And while they are always right at home next to grilled BBQ chicken breasts and classic burgers, these old-fashioned baked beans fit in just as easily at a Sunday dinner alongside baked ham and my great-grandma's Texas sheet cake.
Homemade Baked Beans Recipe at a Glance
- Yield: 10 generous side dish servings
- Options for Prep: Start with dried beans OR canned beans for a shortcut
- Flavor: Sweet, tangy, smoky sauce that is not overly sweet
- Dietary Note: Dairy-free & easy to make vegetarian
- Heirloom Family Recipe Generations-old recipe with hundreds of 5-star reviews
Recipe Highlights
Kristen's Keys for Homemade Baked Beans
To replicate the flavor and texture that made my Papa's baked beans so well loved (and guarantees the pan is scraped clean), pay attention to the following tips:
- Do not undercook the beans before baking. The navy beans should already be tender before they go into the oven. If they are still firm, they will stay firm no matter how long they bake.
- Use a combination of molasses, brown sugar, and maple syrup to sweeten the baked beans. Together, they create a sauce that is rich and nuanced rather than overly sweet.
- Cook low and slow. Cooking the baked beans at a low temp lets the flavors develop without drying out the beans.
- Serve baked beans with potato chips. Okay this is technically optional, but the sweet and salty combination is magical. Try it once and you may forgo utensils permanently!
Happy Cooking! xo Kristen
5-Star Reader Review
This is by far the best baked beans from scratch recipe. Following the recipe as written, results in a perfect outcome. The beans are rich, sweet and paired with brown bread and ham, a perfect wintery Saturday night supper. -Cynthia C.⭐⭐⭐⭐⭐
Ingredients for Homemade Baked Beans
These old-fashioned baked beans use simple pantry staples, but each ingredient helps build that signature sweet-and-savory flavor.
- Navy Beans: The classic choice for baked beans, as they are creamy, tender, and soak up the sauce beautifully. This recipe includes instructions for both dried beans and canned beans, so you can choose what works best for your schedule.
- Bacon (optional): Bacon adds smoky depth, but the recipe is still fantastic without it. In fact, both of my kids prefer bacon-free baked beans. (My Papa would be shocked by this!)
- Maple Syrup, Brown Sugar & Molasses: This trio creates the BEST baked bean sauce. Maple syrup adds warmth, brown sugar brings caramel-like sweetness, and molasses gives the beans richness, color, and that classic baked bean flavor.
- To Flavor: Tomato sauce, dried mustard, apple cider vinegar, and minced onion balance the sweetness and give these baked beans their rich, tangy flavor.
- Apple Juice: Sounds unexpected, but it helps create that saucy texture, while adding additional flavor that water alone can't duplicate. Be sure to use 100% apple juice, not sweetened or flavored juice.
How to Make Baked Beans from Scratch
Don't let the process of making baked beans from scratch intimidate you, it is really quite simple! I have even provided a few modifications to speed things up without sacrificing any flavor!
Step One: Soak and Cook Dried Beans
If starting this recipe with dried navy beans, place them in a large bowl and cover with cold water by several inches. Let soak overnight, or for at least 8 hours.
After soaking, drain, add to a large pot, cover with fresh water, and bring to a simmer over medium-high heat. Once bubbling, reduce the heat and simmer until tender, but not falling about. about 45-60 minutes.
If starting with canned beans, skip this step.
Step Two: Pan-Fry Bacon (Optional)
Add diced bacon to a large skillet and cook over medium heat until fat begins to render off the bacon.
Add the minced onion to the rendered fat and partially cooked bacon and continue cooking until the onion is softened and bacon is lightly crisp, about 4-5 minutes.
Not adding bacon? Skip this step and simply mix the raw minced onion into the beans. They will soften as the baked beans bake.
Step Three: Combine Beans + Bacon + Sauce
In a large mixing bowl, mix together tomato sauce, brown sugar, molasses, maple syrup, salt, mustard with the apple juice and water until evenly combined.
Add the cooked (or drained canned beans), bacon, and onion and gently fold until the beans are coated in the sauce.
At this stage, the sauce will look a little thin. That's normal. As the beans bake low and slow, the sauce thickens into that rich, glossy consistency everyone wants in classic baked beans.
Step Four: Bake
Transfer the prepared baked bean mixture to a baking dish, cover with foil, and bake at 300℉ for 2 hours.
After 2 hours, remove the foil, give everything a gentle stir, and continue to bake for 30-60 minutes, or until sauce thickens and clings to the beans.
Step Five: Serve
Now grab a spoon or a bag of potato chips and dig in! The salty crunch with the sweet, saucy beans? My Papa swore by it and after one bite, you will too.
Recipe Variations & Modifications
- Baked Beans with Canned Beans: Replace the dried beans with 4 cups of rinsed and drained canned navy beans (~3 cans of navy beans). My Papa often started with canned beans himself to save time!
- Baked Beans with Pork and Beans: Combine 32 ounces of canned pork and beans (or prepared canned baked beans) with 2 teaspoons of dried mustard powder and ¼ each of brown sugar, molasses, and minced onion. Bake as directed for a shortcut that still tastes homemade.
- Slow Cooker Homemade Baked Beans: Prepare the baked bean recipe up to baking, omitting the added water. Pour the bean mixture into a large slow cooker and cook on low heat for 4-6 hours or high heat for 2-3 hours, stirring occasionally. This is especially nice in the heat of the summer!
- Vegetarian Homemade Baked Beans: Omit the bacon from the recipe and skip sautéing the onion and add it right to the baked bean sauce. The baked beans will still have plenty of flavor!
- Make them Sweeter: Add an extra ¼ cup brown sugar or swap the tomato sauce for ketchup.
- Use the Instant Pot to cook the soaked navy beans for a hand-off approach. Follow my Instant Pot dried beans recipe to cook the soaked navy beans.
- No Dried Mustard? Replace with 1 tablespoon of prepared yellow mustard.
- No Apple Cider Vinegar? Distilled white vinegar works just as well.
Storage Tips
Homemade baked beans can be served warm from the oven, at room temperature, straight from the fridge, or reheated. And honestly, the flavor actually improves after chilling as the sauce thickens and the beans continue soaking up flavor.
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Transfer the cooled baked beans to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Transfer the refrigerated or thawed baked beans to a baking dish. Cover with foil and bake at 300℉ for 45 minutes, or until warmed through. Alternatively, microwave in a heat-safe dish, covered with a lid or damp paper towel, in 60-second intervals, stirring between each interval, until warmed through.
More Picnic Worthy Recipes
If you love my Papa's old-fashioned baked beans recipe, don't miss these other family favorites:
- Old Fashioned Potato Salad -- another summer staple from my Papa
- Sour Cream Cucumber Salad -- my mom's contribution to every summer picnic
- Tri Color Pasta Salad with Italian Dressing -- it didn't matter who, but someone had to bring this!
- Mini Cheesecakes with Vanilla Wafer Crust --my cousin always made these and they are perfect for individual servings
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Beans from Scratch
Ingredients
- 1⅓ cups dried navy beans, soaked overnnight
- 3 slices thick bacon, chopped
- ¼ cup minced yellow onion
- ½ cup tomato sauce, or ketchup
- ¼ cup molasses
- ¼ cup brown sugar, use up to ½ cup if you like REALLY sweet beans
- ¼ cup pure maple syrup
- 1 teaspoon kosher salt
- 2 teaspoons dry mustard
- 1 tablespoon apple cider vinegar
- ½ cup apple juice, or water
- ½ cup water
Instructions
Prepare Navy Beans
- Place 1⅓ cups dried navy beans in a large bowl that can be fitted with a lid. Pour fresh water over the beans until the water is at least 1 inch above the beans. Seal the container shut. Soak at room temperature for 8-12 hours.
- After soaking, drain the beans. Add the soaked beans to a large stock pan. Cover beans by 1 inch with fresh cold water. Bring water to a rapid boil, and reduce to a simmer. Simmer for 1 hour or until beans are tender but not falling apart. Drain cooked beans well.
- Alternatively, you can speed up the process by cooking the soaked beans in the Instant Pot after they have been soaked (Navy beans' texture is best if soaked before cooking.)
For the Baked Beans
- Preheat oven to 300℉ (150℃).
- Heat a large skillet over medium-high heat. Add in the diced bacon and cook until bacon begins to render fat and then stir in the minced onion. Sauté bacon and onions together until onions begin to soften and the bacon is browned and slightly crisp. This should take about 5-6 minutes. After browned, drain off the excess grease that the bacon has rendered.
- In a large bowl, mix together ½ cup tomato sauce, ¼ cup molasses, ¼ cup brown sugar, ¼ cup pure maple syrup, 1 teaspoon kosher salt, 2 teaspoons dry mustard, 1 tablespoon apple cider vinegar, ½ cup apple juice, and ½ cup water until well combined. Gently fold in the beans, bacon, and onions.
- Pour the bean mixture into a 2-quart oven-safe dish. Beans should be pretty well submerged in liquid and the mixture should be relatively loose. If there does not seem to be enough liquid in the baking dish, add up to ½ cup of additional water or juice. Cover the pan with foil or an oven-safe lid.
- Bake covered for 2 hours. After 2 hours, remove the lid or foil, and bake for another 30-40 minutes, or until thickened.
Equipment
- Large skillet (my favorite non-toxic nonstick pan)
- 2-Quart Dish (I have owned this dish for 20+ years!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2015 and updated in 2026.
I am so sorry you have had issues Amanda. We have never had the problem. Be sure you cover the beans fully in water and that you are draining your soaking liquid before simmering beans. Also be sure you bring the beans to a full boil before lowering to a simmer. You may also want to simmer for an extra 30 minutes if you like your beans really tender. Hope that helps!
Hi! I’m goi g to try the recipe for a party on Saturday! I’m reading all reviews and it just sounds like everyone is going to try it but hasn’t made it yet. Can I please get feedback? Out of all recipes I find this one is my favorite because all others have way to many ingredients. I’m just worried that 3/4 cup of maple syrup is too much and also the molasses. Can someone please please pretty please provide feedback before I make it? Thank you so much! Worries about the party of Saturday...don’t want my beans to be an epic fail.
These beans are SWEET--but like the good old fashioned beans you get at a bbq. My family and everyone I have served them to adores them. Hope that helps! Feel free to use canned beans as well.
Thank you, I will be brave and make it😊 How much water though for three cups of beans (after beans are soaked?) Or do you not place the excess water after boiling them in the oven or crock pot?
I don't think you will be disappointed Kristy!
So I would suggest draining your beans after soaking. Then I would cover all your beans with water in a large pot (as much water as it takes) and a couple teaspoons salt. Boil until super tender. Drain and then mix with remaining ingredients.
Enjoy!
Can I used mustard instead of the powder?
Hi Kristy, you can use just a teaspoon of regular mustard if you like or you can omit the dried mustard with no worries.
Oh my gosh thank you for replying so fast! Will the taste be the same, have you tried both ways? If it’s better with the powdered kind I can go to the store.
And now I am not replying quickly--sorry. I was busy working on new recipes. So yes, I have tried it both ways--I do prefer the powdered variety, but you will be okay either way. Sorry for the delay again! Enjoy.
thank you!
You bet!
Is there a way to shorten the cooking time? I work long shifts and wont be able to watch over the beans in the slow cooker. Is there a way to increase baking temp to reduce the time?
Hi Angelica! The beans can be cooked in the oven for 2 hours--but my guess is you want something faster? You can increase the temperature up to 375 degrees and bake for 30 minutes covered and 10-15 minutes uncovered. The results are not the same, but still delicious.
Hi Kristen, my wife loves her bean pot, (err crock) too!
But we both love to cook/entertain, especially in the summer when I can run my smoker!
When I smoke up a full brisket for a gang of 20 - 30, I need a couple of sides, (besides slaw)
and these beans look amazing! Anything with molasses and maple syrup in it has my vote!
About how many servings do you get from this recipe?
Oh my goodness--I want to come to your cook-outs. They sound amazing! This serves about 10. For a large cook-out, I would double and it should be plenty. And feel free to use canned pinto beans to speed up the process. Enjoy!
So glad I found your recipe! Two of my daughters have food allergies, so we are REALLY careful about what they eat (plus we try to do mostly whole foods/less processed anyway). We are hosting a picnic in a couple of weeks for our youngest daughter's Dedication at church and this recipe looks perfect! My daughters have never had baked beans before (since we've always avoided them in a can)... so I'm excited for them to try (sans bacon and potato chips) 😉 Thank you!!
Dealing with food allergies can ve so hard!! I am so happy you found a recipe you can share with your family without worries. Enjoy!
This brings back so many camping memories. I love baked beans, sometimes with toast even.
I even have been known to top my burgers with these beans 🙂