Rich, smoky, and a little sweet — Baked Beans from Scratch are the ultimate comfort food side dish. Tender navy beans are slow-cooked with molasses, brown sugar, and savory spices for that classic, old-fashioned flavor no canned version can match. Want to get the texture and seasoning just right? This ultimate guide to cooking dried beans can help. For more regional inspiration, check out these Southern-style baked bean variations.
Origin Baked Beans from Scratch
Baked beans have been part of American cooking since Colonial times, influenced by Native American bean stews. Over the centuries, they became a staple in New England and later spread across the country as a beloved barbecue side.
What I Love About This Recipe
They’re hearty and deeply flavorful, with a perfect balance of sweetness and tang. Plus, once you try them homemade, you’ll never go back to the canned kind. Make a big batch to serve with ribs, burgers, or toast.
Also Read : Vegetarian Korma
Baked Beans from Scratch
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalBaked Beans from Scratch is a hearty and flavorful side dish made by slow-cooking dried beans with ingredients like molasses, brown sugar, smoky bacon, onions, and tangy tomato sauce. The long cooking process allows the beans to absorb all the rich, sweet, and smoky flavors, resulting in a comforting dish perfect for barbecues, potlucks, and family dinners. Making them from scratch requires patience but rewards you with a deeply satisfying and wholesome taste.
Ingredients
1 lb (450 g) dried navy beans (or great northern beans)
6 cups water (for cooking beans)
1 medium onion, finely chopped
4 slices bacon, chopped (optional, omit for vegetarian)
½ cup ketchup
⅓ cup molasses
¼ cup packed brown sugar
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp salt (plus more to taste)
½ tsp black pepper
Directions
- Place dried beans in a large bowl and cover with cold water by a few inches. Soak overnight or at least 8 hours. Drain and rinse.
- In a large pot, combine soaked beans and 6 cups fresh water. Bring to a boil, then reduce heat and simmer 45–60 minutes until tender but not mushy. Drain and set aside.
- Preheat oven to 300°F (150°C). In a Dutch oven or oven-safe pot, cook chopped bacon over medium heat until crisp (if using). Remove with a slotted spoon and set aside. Add chopped onion to the bacon drippings and cook until soft, about 5 minutes.
- Stir in ketchup, molasses, brown sugar, mustard, vinegar, smoked paprika, salt, and pepper. Mix well.
- Add cooked beans and bacon (if using) to the pot. Stir gently to coat everything in the sauce.
- Add 1–1½ cups water to reach your desired sauciness. Bring to a simmer.
- Cover and bake 2–3 hours, stirring occasionally and adding a splash of water if beans get too thick.
- Uncover during the last 30 minutes to let the sauce thicken and caramelize.
- Taste and adjust seasoning before serving.
Notes
- For a vegetarian version, skip the bacon and sauté the onion in 2 tbsp oil.
- The flavor improves the next day — perfect for making ahead.
- If you prefer a sweeter bean, add an extra tablespoon of brown sugar.
