Baked Beans Recipe

I’m sharing my go-to baked beans recipe that’s been perfected over years of family gatherings and potlucks. While many cooks reach for the canned variety, there’s something special about starting with dried navy beans and transforming them into a rich, molasses-sweetened dish. The combination of smoky bacon, caramelized onions, and a perfectly balanced sauce creates comfort food that’ll make you rethink store-bought options. Let me show you how it’s done.

Recipe

These homemade baked beans are nothing like the canned version you’ve grown up with – they’re rich, smoky, and absolutely packed with flavor that’ll make you wonder why you haven’t been making them from scratch all along.

After perfecting this recipe over countless family barbecues and potlucks, I can confidently say these beans strike the perfect balance between sweet and savory, with a sauce that’s perfectly thick and glossy.

The secret lies in the slow-cooking process and the magical combination of maple syrup, smoky bacon, and a hint of bourbon (trust me on this one!).

Whether you’re planning a summer cookout, need a hearty side dish for chilly weather, or just craving some serious comfort food, these baked beans deliver every single time.

They’re incredibly easy to prepare, and the hands-off cooking time lets all those amazing flavors meld together into something truly spectacular.

The best part? You can make them ahead, and they actually taste even better the next day.

Ingredients

Creating the perfect baked beans starts with choosing the right combination of ingredients that balance sweet, savory, and smoky flavors. The secret lies in using high-quality navy beans and a blend of carefully selected aromatics that develop deep, rich flavors during the slow cooking process. While some ingredients are absolutely essential, others can be adjusted to suit your taste preferences.

• 1 pound dried navy beans, soaked overnight
• 6 slices thick-cut bacon, diced (or smoked ham hocks for deeper flavor)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1/3 cup molasses (dark preferred, but light works too)
• 1/4 cup brown sugar (dark or light)
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste (add at the end)
• 4-5 cups water or chicken stock

Pro tip: For vegetarian version, replace bacon with 1 tablespoon liquid smoke and increase smoked paprika to 2 teaspoons.

The molasses is non-negotiable – it provides the signature deep color and complex sweetness that makes these beans irresistible.

How to Make the Best Traditional Navy Bean Casserole

• Sort and rinse 1 pound of navy beans thoroughly under cold water, removing any debris or damaged beans. Place them in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours. This soaking process helps reduce cooking time and guarantees even cooking of the beans.
• Drain the soaked beans and transfer them to a large pot. Cover with fresh water, about 2 inches above the beans. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender but not mushy.
• Drain and set aside, reserving 1 cup of cooking liquid.
• In a large Dutch oven, cook diced bacon until crispy. Remove bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot. This fat will add depth of flavor to your beans.
• Sauté diced onions in the bacon fat until translucent, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic as it can become bitter.
• Mix in molasses, brown sugar, mustard powder, salt, and pepper. Stir until well combined and the sugar begins to dissolve. The molasses provides the classic deep color and sweetness while the mustard adds a subtle tang.
• Add the cooked beans, reserved bacon bits, and 1/2 cup of the reserved cooking liquid. If mixture seems too dry, gradually add more liquid until desired consistency is reached.
• Transfer the bean mixture to a casserole dish. Cover with foil and bake at 325°F for 2-3 hours, checking periodically.
• Remove foil during the last 30 minutes to allow the top to brown slightly.
• Let the beans rest for 10-15 minutes before serving. The sauce will thicken slightly as it cools, and the flavors will continue to develop. The beans should be tender, and the sauce should be rich and thick.

Chef Tips



While perfecting your baked beans recipe requires practice, I’ve found that a few key chef tips can help you achieve restaurant-quality results at home.

For ideal spice pairing, combine smoked paprika with brown sugar and mustard powder.

I recommend using low-and-slow cooking techniques, maintaining a consistent 325°F temperature and stirring every 30 minutes to prevent sticking.

Nutrition



Baked beans are a nutritious side dish that provides protein, fiber and essential vitamins and minerals. One serving (1 cup, 254g) contains:

Calories: 310

Total Fat: 1.2g

Saturated Fat: 0.2g

Cholesterol: 0mg

Sodium: 1,180mg

Total Carbohydrates: 62g

Dietary Fiber: 12g

Sugar: 14g

Protein: 14g

Iron: 4.8mg

Potassium: 710mg

Vitamin C: 2.4mg

Calcium: 100mg

Vitamin A: 40IU

What You’ll Love About This Recipe



These homemade baked beans are the perfect side dish that delivers rich, smoky flavors and creamy texture in every spoonful. Whether you’re planning a summer BBQ or cozy family dinner, this recipe is guaranteed to become a household favorite.

• Quick and Simple: Using canned beans as a base makes this recipe achievable in under an hour, while still delivering that slow-cooked taste everyone loves.
• Make-Ahead Friendly: These beans taste even better the next day, making them perfect for meal prep or preparing ahead for gatherings and potlucks.
• Budget-Conscious: Basic pantry ingredients like canned beans, brown sugar, and bacon transform into a gourmet-tasting dish that feeds a crowd without breaking the bank.

Recipe Card

These homemade baked beans combine navy beans with bacon, onion, and a sweet and savory sauce made from brown sugar, molasses, ketchup, and seasonings.

The beans are slow-cooked until tender and flavorful.

Ingredients:

• 1 pound dry navy beans
• 1/2 pound bacon, chopped
• 1 onion, diced
• 3/4 cup brown sugar
• 1/4 cup molasses
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• Water as needed

Instructions:

1. Soak beans overnight in cold water
2. Drain and rinse beans
3. Cook bacon and onion until bacon is crisp
4. Combine beans, bacon mixture, and remaining ingredients in slow cooker
5. Add water to cover beans by 1 inch
6. Cook on low for 8-10 hours until beans are tender
7. Adjust seasonings to taste

Notes:

Quick-soak method: Boil beans for 2 minutes, let stand for 1 hour instead of overnight soaking

Equipment:

• Slow cooker
• Large pot
• Colander

Time:

Prep time: 15 minutes (plus overnight soaking)

Cooking time: 8-10 hours

Cuisine: American

Serving: 8-10 servings