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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 minutes
Cook Time 5 hours
Soaking Time 12 hours
Total Time 5 hours 15 minutes
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
 

  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

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.