Baked Beans from Scratch

Saucy brown sugar baked beans in large white casserole dish.

4.94 from 297 votes

These Old-Fashioned Baked Beans are rich, saucy, perfectly sweet, and made from scratch with simple pantry staples or a few smart shortcuts if needed to save time.

Prep Time10

Cook Time4

Total Time4 10

Course: Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Large skillet (my favorite non-toxic nonstick pan)
2-Quart Dish (I have owned this dish for 20+ years!)

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

US Customary - Metric

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.

Notes

***Old dried beans may take longer to cook and never fully soften.*** It is best to use dried beans within 6 months of purchasing and ALWAYS check the expiration date--even recently purchased beans may have been in storage for a while.

Type of Beans: Navy Beans are traditional for baked beans, but pinto beans or great Northern can be used in a pinch.

Using Canned Beans: In place of dried beans, you can use 4 cups of canned navy beans that have been rinsed and drained (measure after draining--you will need about three 15-ounce cans).

Dried Mustard: In place of dried mustard, feel free to use 1 tablespoon of prepared mustard.

Sweeter Baked Beans: For really sweet baked beans use ketchup in place of the tomato sauce OR add up to ½ cup brown sugar instead of ¼ cup brown sugar.

Vegetarian Baked Beans: Omit the bacon and add the onions raw to the bean mixture. You will want to add an additional ½ teaspoon of kosher salt to the bean mixture, as the bacon has quite a bit of sodium.

Storage: Homemade Baked Beans can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or in the microwave as desired, or enjoy cold.

Freezing: Prepare as directed, fully cool, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. When ready to enjoy, allow the beans to thaw fully in the refrigerator. Reheat in a baking dish covered with foil at 300℉ for 45 minutes to warm through. Alternatively, microwave the thawed beans in a heat-safe dish fitted with a heat-safe lid in 60-second intervals.

Nutrition