The Ultimate Homemade Baked Beans

Few dishes are as universally comforting as a warm, hearty bowl of baked beans. They’re a staple at backyard barbecues, a favorite at potlucks, and the kind of cozy side that feels right at home on any table. For many of us, though, baked beans usually come from a can—quick, convenient, but often tinny-tasting and far too sweet.

Here’s the good news: the most flavorful, rich, and satisfying baked beans you’ll ever eat can be made right in your own kitchen, starting with ingredients you probably already have in your pantry. And the process? Far simpler (and more rewarding) than you might imagine.

Best Homemade Baked Beans Recipe (From Scratch!)

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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Prep Time 15

Cook Time 5

Soaking Time 12

Total Time 5 15

Servings: 10

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

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
A dash hot sauce
3 cups beef stock low sodium, plus more as needed
Salt and freshly ground black pepper to taste

Equipment

Large bowl (for soaking)
Slotted spoon
Measuring Cups & Spoons
Colander
Dutch oven or heavy-bottomed pot (oven-safe)
Wooden Spoon
Oven, preheated to 325°F (165°C)

Method

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.
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.
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.
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.
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.
Garnish & serve: Top with remaining crispy bacon (and chopped parsley or chives if desired). Serve hot.

Notes

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.

This recipe takes humble dried navy beans and slowly simmers them in a deeply savory-sweet sauce made with crispy bacon, caramelized onions, molasses, and brown sugar. The result is a side dish with incredible depth and complexity—smoky, sweet, salty, and utterly satisfying. More than just a recipe, it’s a method that will forever change the way you think about baked beans.

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 when 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 as they soak.

Let them sit 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 Dutch oven or 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, reduce the heat to low, and cook them slowly for 30–40 minutes, stirring occasionally. This gentle, slow process will deeply caramelize the onions, creating a rich, sweet, and savory foundation for your baked beans.

Step 3: Sauté the Aromatics

Once the onions are well caramelized and golden brown, stir in the minced garlic and diced bell peppers. Increase the heat slightly to low–medium and cook for 6–8 minutes, stirring occasionally, until the peppers have softened and the garlic is wonderfully fragrant.

Step 4: Combine the Sauce and Beans

Now it’s time to create that rich, flavorful sauce. Add the soaked and rinsed beans, tomato purée, yellow mustard, tomato paste, apple cider vinegar, molasses, brown sugar, a dash of hot sauce, and 3 cups of beef stock to the pot. Stir in about three-quarters of the crispy bacon pieces, reserving the rest for garnish. Season generously with salt and pepper, then mix well until everything is fully combined.

Step 5: The Long, Slow Bake

Bring the mixture to a gentle simmer on the stovetop. Cover the pot with a lid and carefully transfer it to your preheated oven at 325°F (165°C). Bake for 3 to 3 ½ hours, or until the beans are tender and the sauce has reduced into a rich, glossy consistency.

💡 Pro Tip: All dried beans cook a little differently. Start checking around the 90-minute mark. If the beans look dry, stir in an extra ½ to 1 cup of beef stock. The finished beans should be tender yet still hold their shape.

Step 6: Garnish and Serve

Your homemade baked beans are finally ready to enjoy! Serve them hot, topped with the reserved crispy bacon for extra crunch and flavour. For a fresh finish, add a sprinkle of chopped parsley or chives right before serving.

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, it’s easy to adjust it to suit different dietary preferences:

Lighter Version: Swap in turkey bacon to cut down on fat. You can also reduce the brown sugar and molasses by about 25% for a less sweet, more savory bean.
Vegetarian/Vegan Option: Skip the bacon and sauté the onions and peppers in 2 tablespoons of olive oil instead. Add ½ teaspoon of smoked paprika to mimic that smoky depth, and use vegetable stock in place of beef stock.

Serving Suggestions

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

The Ultimate BBQ Side: Pair a big pot of these beans with grilled ribs, pulled pork sandwiches, brisket, burgers, or hot dogs.
Cozy Comfort Meal: Enjoy a warm bowl on its own with a thick slice of buttery cornbread for a simple, soul-satisfying dinner.
Classic English Breakfast: Add them to your plate with fried eggs, sausages, and toast for a hearty, traditional breakfast.

Common Mistakes to Avoid

Skipping the Soak: Forgetting to soak your beans will make them tough and dramatically increase cooking time.
Solution: Always soak overnight, or use the “quick soak” method: boil beans in water for 2 minutes, turn off the heat, and let them sit (covered) for 1 hour.
Rushing the Onions: Caramelizing onions too quickly over high heat will burn them and add bitterness.
Solution: Cook them low and slow for 30–40 minutes to build that sweet, savory flavor base.
Letting the Beans Dry Out in the Oven: Long baking can evaporate too much liquid, leaving beans dry.
Solution: Check occasionally and add stock if the beans start to look exposed.

Storing and Reheating Tips

Storing: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Baked beans freeze beautifully! Let them cool fully, then freeze in a container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a saucepan over low heat, stirring occasionally, until heated through.

Conclusion

Making baked beans from scratch is more than a recipe—it’s a return to authentic, deep flavors you’ll never find in a can. Sweet, smoky, savory, and perfectly tender, these beans are destined to become a family favorite for gatherings and weeknight meals alike.

We can’t wait for you to taste the difference homemade makes! Try this recipe at 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 timeless comfort food ideas.

FAQs

Q1. Can I make these baked beans in a slow cooker?
Yes! After completing steps 1–4, transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the beans are tender.

Q2. Can I use a different type of bean?
Absolutely. Navy beans are traditional, but Great Northern beans or pinto beans work just as well. Cooking times may vary slightly.

Q3. Why use beef stock instead of water?
Beef stock adds richness and depth that water simply can’t. It creates a sauce that’s hearty and flavorful. For a vegetarian version, swap in a high-quality vegetable stock.