Do you love the sweet, tangy and smokey flavors of classic baked beans, but want to try your hand at making them completely from scratch? I don’t blame you! Sure, opening a can of store-bought baked beans is quick and easy. But there’s nothing quite like the satisfaction of creating this delicious comfort food yourself.
With my easy homemade baked beans recipe, you’ll be able to whip up a batch bursting with rich, deep flavors that puts any canned variety to shame. By starting with dried beans and building layers of flavor from bacon, onions, garlic, spices and sauce, you’ll get tender beans bathed in a luscious sweet and smoky liquid that perfectly marries savory and sweet.
This recipe does take a bit of time between soaking the beans overnight and slow-baking them to perfection. But trust me, the hands-off process and extra effort is SO worth it! Once you taste these irresistible homemade baked beans straight from the oven, they will become your new favorite.
I’m excited to share all my tips and secrets for baking up a pot of bean perfection. From properly preparing the beans to getting that id
eal thick and saucy consistency, you’ll learn how to master this comforting classic. So bookmark this recipe and get ready to enjoy the best homemade baked beans you’ve ever tried!
What type of beans should I use?
I recommend navy or great northern beans. They hold their shape well after cooking.
How long does it take to make homemade baked beans?
With prep and cooking time, plan on about 1 hour and 20 minutes total. It’s mostly hands-off cooking though!
Can I make baked beans in a slow cooker?
Absolutely! Just combine everything in the slow cooker and cook on low for 7-8 hours.
How long will baked beans last in the fridge?
Properly stored, they’ll keep for 4-5 days. The flavors meld even more over time!
Can I freeze leftover homemade baked beans?
Yes! Let them cool completely then freeze in airtight containers for up to 3 months.
What goes well with baked beans?
Baked beans pair great with burgers, hot dogs, bbq chicken, coleslaw, corn bread and more!
How do you make baked beans taste better?
The keys are using flavorful ingredients like bacon, onion, mustard, molasses and brown sugar.
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
- 1 pound dried navy beans, soaked overnight
- 4 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable or chicken broth
- place the dried beans in a large bowl and cover with a few inches of cold water. Allow the beans to soak in the water overnight for no less than 8 hours. This rehydrates them and decreases cooking time.
- The following day, drain the soaked beans using a colander and rinse thoroughly with cool running water. Drain well and set aside.
- Preheat the oven to 300°F. Line a rimmed baking sheet with foil.
- In a large skillet over medium heat, add the bacon slices in one layer. Cook for 5-7 minutes per side, flipping periodically, until the bacon is crispy and browned. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, chop into bite-size pieces. Reserve 2 tablespoons of the rendered bacon fat in the skillet.
- Add the diced onion to the hot bacon fat in the skillet. Cook for 5-7 minutes, stirring often, until the onion is soft and translucent. Add the minced garlic and continue cooking for 1 more minute until fragrant.
- In a large oven-safe pot or dutch oven, combine the drained pre-soaked beans, cooked onion mixture, chopped bacon pieces, brown sugar, molasses, Dijon mustard, smoked paprika, salt and pepper. Stir thoroughly to incorporate everything.
- Pour in the vegetable or chicken broth and stir well to combine. The liquid should just cover the bean mixture. If needed, add more broth.
- Cover the pot with a tight fitting lid or foil. Bake for 60-90 minutes, gently stirring every 30 minutes, until the beans are fork tender but still hold their shape.
- Remove the lid and bake uncovered for 30 more minutes to reduce the liquid to your desired consistency. Stir well before serving.
- To serve, scoop the piping hot baked beans into bowls. Garnish with extra chopped bacon if desired. Enjoy!
- For the most flavor, be sure to soak the beans overnight before cooking.
- Use smoked paprika for the deepest, smokiest flavor.
- Make it veggie by omitting the bacon and using all vegetable broth.
- Cook a full pound of bacon and reserve some for garnish!
- Add a dash of hot sauce or cayenne if you like a little kick.
- Stir in a tablespoon of maple syrup for added sweetness and depth.