Best Homemade Baked Beans Recipe (From Scratch!)

There are few dishes as universally loved as a comforting bowl of baked beans. They’re a staple at every barbecue, a hero at every potluck, and the perfect cozy side dish. But for too long, many of us have relied on the convenience of a can. What if I told you that the secret to the richest, deepest, most flavourful baked beans you’ve ever had is already waiting in your pantry, and that making them from scratch is one of the most rewarding kitchen projects you can undertake?

Forget the tinny, overly sweet canned versions. This is the ultimate guide to creating truly spectacular homemade baked beans. We start with simple dried navy beans and slow-cook them in a rich, savory, and sweet sauce built on a foundation of crispy bacon, deeply caramelized onions, molasses, and brown sugar. This is more than a recipe; it’s a method for creating a legendary side dish that will redefine what you think baked beans can be.

What You’ll Need: Ingredients

This recipe uses simple, hearty ingredients to build an incredibly complex and satisfying flavour. The magic comes from taking the time to cook them low and slow.

this now & bake later ❤️

Timing

The secret to incredible baked beans is a long, slow cook. While the total time is significant, the active, hands-on time is minimal, making this a perfect weekend project.

• Soaking Time: 8-12 hours (overnight)
• Active Prep Time: 15 minutes
• Cook Time: 4 to 6.5 hours
• Total Project Time: A full day, but almost entirely hands-off!

Step-by-Step Instructions

Follow these steps to build layers of deep, savory flavour for the best baked beans of your life.

Step 1: Soak the Beans Overnight

This is a crucial first step for cooking with dried beans. Place your rinsed navy beans in a large bowl or container and cover them with cool water by at least 4 inches. The beans will absorb a lot of water and expand. Let them soak overnight, or for at least 8 hours. The next day, drain the soaking water, rinse the beans thoroughly, and set them aside.

Step 2: Render the Bacon and Caramelize the Onions

In a medium to large size Dutch oven or a heavy-bottomed pot, add the sliced bacon and cook over medium heat for 6-8 minutes, until it’s brown and crispy. Use a slotted spoon to remove the crispy bacon pieces (lardons) and set them aside on a plate, leaving the rendered bacon fat in the pot. Add the diced onions to the pot, turn the heat down to low, and let them cook slowly for 30-40 minutes. Stir them occasionally. This slow cooking process will deeply caramelize the onions, which builds a massive foundation of sweet and savory flavour.

Step 3: Sauté the Aromatics

Once the onions are well browned and sweet, add the minced garlic and diced bell peppers to the pot. Increase the heat to low-medium and cook for another 6-8 minutes, stirring occasionally, until the peppers have softened and the garlic is fragrant.

Step 4: Combine the Sauce and Beans

Now it’s time to build that glorious sauce. Add all the remaining ingredients to the pot: the soaked and rinsed beans, tomato puree, yellow mustard, tomato paste, apple cider vinegar, molasses, brown sugar, a dash of hot sauce, and 3 cups of beef stock. Stir in about three-quarters of the crispy bacon you set aside earlier. Season with salt and pepper, and mix until everything is completely combined.

Step 5: The Long, Slow Bake

Bring the mixture to a gentle simmer on the stovetop. Cover the pot with a lid and transfer it to your preheated 325°F (165°C) oven. Let it bake for 3 to 3 ½ hours, or until the beans are tender and the sauce has thickened beautifully.

Pro Tip: All dried beans cook a little differently. It’s a good idea to check the beans at the 90-minute mark. If the liquid looks low, add another ½ to 1 cup of beef stock. The final beans should be tender but still hold their shape.

Step 6: Garnish and Serve

Your amazing homemade baked beans are ready! Serve them hot, garnished with the remaining crispy bacon and, if you like, some freshly chopped parsley or chives for a pop of colour.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming the recipe makes 10 servings.

• Calories: 320 kcal
• Protein: 14 g
• Carbohydrates: 45 g (Fiber: 12 g)
• Fat: 10 g (Saturated Fat: 3 g)

These beans are a fantastic source of plant-based protein and dietary fiber.

Healthier Alternatives

While this recipe is a classic, you can easily adapt it to fit different dietary needs:

• Lighter Version: Use turkey bacon to reduce the fat content, and reduce the brown sugar and molasses by about a quarter for a less sweet, more savory bean.
• Vegetarian/Vegan Option: To make this recipe vegetarian, simply omit the bacon. Sauté the onions and peppers in 2 tablespoons of olive oil instead of bacon fat, and add ½ teaspoon of smoked paprika to the sauce to replicate that smoky flavour. Be sure to use vegetable stock instead of beef stock.

Serving Suggestions

These from-scratch baked beans are the undisputed champion of side dishes and are perfect for any gathering.

• The Ultimate BBQ Side: Serve a big pot of these beans at your next barbecue. They are the perfect accompaniment to grilled ribs, pulled pork sandwiches, brisket, burgers, or hot dogs.
• Cozy Comfort Meal: Enjoy a bowl on its own with a thick slice of warm, buttery cornbread for a simple and incredibly satisfying meal.
• Classic English Breakfast: For a hearty breakfast, serve these beans alongside fried eggs, sausages, and toast.

Common Mistakes to Avoid

Follow these tips to ensure your homemade baked beans are a spectacular success.

• Skipping the Soak: Forgetting to soak your beans overnight will dramatically increase the cooking time and can lead to unevenly cooked, tough beans.
  • Solution: Don’t skip it! If you’re in a pinch, you can do a “quick soak” by covering the beans with water, bringing them to a boil for 2 minutes, then turning off the heat and letting them sit, covered, for one hour.
• Rushing the Onions: If you try to “caramelize” onions on high heat, they will simply burn and become bitter.
  • Solution: Patience is key. The 30-40 minute low-and-slow cooking process is essential for developing the deep, sweet flavour that makes these beans so special.
• Letting the Beans Dry Out in the Oven: The long baking time can cause the liquid to reduce too much, leaving your beans dry.
  • Solution: Check the beans periodically during the bake. If the tops of the beans look exposed, add a bit more stock to keep them submerged and saucy.

Storing and Reheating Tips

These beans are a fantastic make-ahead dish, as their flavour only gets better the next day!

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Baked beans freeze beautifully. Let them cool completely, then store them in a freezer-safe container for up to 3 months. Let them thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the beans gently in a saucepan over low heat, stirring occasionally, until warmed through.

Conclusion

Making homemade baked beans from scratch is a journey back to authentic, deep flavour that you simply cannot find in a can. The process is simple, rewarding, and fills your home with the most incredible, comforting aromas. The rich, smoky, sweet, and savory sauce and the perfectly tender beans come together to create a side dish that is truly legendary. This is a recipe that will become a treasured staple for all your family gatherings.

We are so excited for you to experience the difference that “from scratch” makes. Give this recipe a try for your next cookout and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more classic comfort food inspiration.

FAQs

Q1. Can I make these baked beans in a slow cooker?

Absolutely! After you complete steps 1-4 on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.

Q2. Can I use a different type of bean?

Yes. While navy beans are classic, this recipe would also work well with Great Northern beans or pinto beans. Cooking times may vary slightly.

Q3. Why do you use beef stock instead of water?

Beef stock adds a significant layer of savory depth and richness to the sauce that water alone cannot provide. It contributes to the complex, meaty flavour of the final dish. For a vegetarian version, a rich vegetable stock is the best substitute.

Best Homemade Baked Beans Recipe (From Scratch!)

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• Author: Evelyn Marcella Rivera
• Total Time: 5 hours 15 minutes
• Yield: 10 servings 1x

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Description

What You’ll Need: Ingredients. Simple, hearty staples slow-cooked into deeply savory, slightly sweet baked beans with smoky bacon and molasses. Minimal hands-on time for a classic crowd-pleaser.

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Ingredients

Units USM Scale 1x2x3x

Baked Beans Base

• 1 lb dried navy beans, picked over and rinsed
• 6 strips thick-cut bacon, cut into thick slices
• 2 medium yellow onions, small diced (peeled)
• 3 cloves fresh garlic, finely minced
• 1/2 red bell pepper, seeded and small diced
• 1/2 green bell pepper, seeded and small diced
• 1 cup tomato puree
• 3 Tbsp yellow mustard
• 2 Tbsp tomato paste
• 2 Tbsp apple cider vinegar
• 1/3 cup molasses
• 1/3 cup light brown sugar, packed
• hot sauce (a dash)
• 3 cups beef stock (low sodium) (plus more as needed)
• salt and freshly ground black pepper (to taste)

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Instructions

1. Soak the beans (overnight): Place rinsed navy beans in a large bowl and cover with cool water by at least 4 inches. Soak 8–12 hours. Drain and rinse.
2. Render bacon & caramelize onions: In a Dutch oven over medium heat, cook bacon 6–8 minutes until crisp. Remove with a slotted spoon (reserve). Reduce heat to low; add onions and cook 30–40 minutes, stirring occasionally, until deeply caramelized.
3. Sauté aromatics: Add minced garlic and diced red & green bell peppers. Cook 6–8 minutes over low-medium heat until peppers soften and garlic is fragrant.
4. Combine sauce & beans: Stir in soaked beans, tomato puree, mustard, tomato paste, apple cider vinegar, molasses, brown sugar, a dash of hot sauce, and 3 cups beef stock. Mix in about 3/4 of the reserved bacon. Season with salt & pepper.
5. Slow bake: Bring to a gentle simmer. Cover and transfer to a 325°F (165°C) oven for 3–3 1/2 hours, until beans are tender and sauce is thick. Check around 90 minutes; add 1/2–1 cup stock if liquid is low.
6. Garnish & serve: Top with remaining crispy bacon (and chopped parsley or chives if desired). Serve hot.

Notes

Timing guide: Beans vary by age; total cook can range 4–6.5 hours. If beans are nearly tender but sauce is thin, uncover to reduce during the last 20–30 minutes. For sweeter beans, add +1 Tbsp molasses; for smokier depth, add a few drops liquid smoke.

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Side Dish
• Cuisine: American

Nutrition

• Calories: 320
• Fat: 10
• Saturated Fat: 3
• Carbohydrates: 45
• Fiber: 12
• Protein: 14