Baked Beans

Why You’ll Love This Recipe

Baked Beans are a comforting, savory-sweet dish made from tender beans slow-cooked with molasses, brown sugar, and spices. Whether served as a side at barbecues, potlucks, or weeknight dinners, their rich, hearty flavor and satisfying texture make them a timeless favorite.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

navy beans
bacon or salt pork
onion
molasses
brown sugar
ketchup or tomato paste
Dijon or yellow mustard
apple cider vinegar
salt
black pepper
water

directions

Soak the navy beans overnight in plenty of cold water.

Drain and rinse the beans, then add them to a pot of fresh water and boil for 45 minutes until tender but not mushy. Drain again.

Preheat your oven to 325°F (160°C).

In a large oven-safe pot or Dutch oven, cook chopped bacon or salt pork over medium heat until just crispy. Remove most of the fat, leaving about a tablespoon.

Add finely chopped onion and cook until soft and translucent.

Stir in molasses, brown sugar, ketchup, mustard, vinegar, salt, pepper, and about 2 cups of water. Bring to a simmer.

Add the cooked beans and stir to combine.

Cover and bake in the oven for 2 to 3 hours, stirring occasionally. Add more water if beans start to dry out.

Uncover for the final 30 minutes to let the sauce thicken.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Soaking time: 8 hours or overnight
Boiling time: 45 minutes
Baking time: 2.5–3 hours
Total time: about 11–12 hours (including soaking)

Variations

Use canned beans for a quicker version—just skip the soaking and boiling steps.
Add a dash of hot sauce or cayenne pepper for a spicy kick.
Swap bacon with smoked sausage or make it vegetarian by omitting meat and using smoked paprika.
Add chopped bell peppers or carrots for extra depth and texture.

storage/reheating

Store baked beans in an airtight container in the refrigerator for up to 5 days.
To reheat, warm in a saucepan over medium heat, stirring occasionally until heated through.
They also freeze well for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use canned beans?

Yes, use two 15-ounce cans of navy or white beans, drained and rinsed.

Do I have to soak the beans overnight?

Soaking reduces cooking time and improves digestibility, but you can use a quick soak method or canned beans in a pinch.

Are baked beans sweet or savory?

They have a balance of sweet from molasses and brown sugar and savory from onions, mustard, and bacon.

Can I make them vegetarian?

Yes, omit the bacon and use vegetable broth or water. Add smoked paprika for that smoky flavor.

Why are my beans still tough after baking?

Beans can remain tough if they’re old or if acidic ingredients like vinegar and tomato are added too early—pre-cook the beans fully before combining.

Can I cook baked beans in a slow cooker?

Yes, combine all ingredients and cook on low for 6–8 hours.

How do I thicken the sauce?

Uncover the beans during the last 30 minutes of baking, or mash a few beans into the sauce.

Can I use different beans?

Yes, pinto, great northern, or cannellini beans work well too.

Should I stir baked beans while baking?

Occasionally stir to prevent sticking and ensure even cooking.

Are baked beans gluten-free?

They can be, if all ingredients (especially condiments) are gluten-free—check labels to be sure.

Conclusion

Baked Beans are a hearty, satisfying dish that brings warmth and nostalgia to any table. Whether you’re serving them at a backyard cookout or alongside a cozy winter meal, their classic flavor and versatility make them a recipe worth mastering.

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