Baked Beans from Scratch
Beans simmered until perfectly tender, infused with a robust, smoky sauce that’s sweet, savory, and tangy all at once. A hint of maple and brown sugar lends sweetness, while smoky bacon, a touch of spice, and rich tomato sauce round out the flavors.
Ingredients
- 1 pound dried beans pinto, navy or great northern, soaked overnight and drained
- 1/2 pound bacon chopped
- 1 large onion chopped
- 3 cloves of garlic minced
- 2 cups or 1 15-ounce can tomato sauce
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 2 teaspoons smoked paprika
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoons salt
- 2 teaspoons dry mustard
- 1/8 teaspoons ground black pepper
Instructions
- Place the soaked beans in a large pot and cover with water to cover beans by about 2 inches.
- Bring the pot to a boil, then reduce the heat to simmer the beans. Add water as needed to keep the beans covered.
- Gently simmer beans until tender but not mushy. This should take between 45 minutes and 1 hour.
- Preheat oven to 325°F.
- While the beans cook, saute the bacon for about 10 minutes until it browns. Add the minced garlic and chopped onions and saute for 10 more minutes, until onions are translucent.
- Mix tomato sauce, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, smoked paprika, and dry mustard.
- Once beans are pre-cooked, drain and reserve the cooking liquid.
- Add the beans to a large, oven-safe casserole or a Dutch oven with a lid. Aluminum foil can be used instead of a lid.
- Stir in the tomato sauce mixture, the bacon mixture, and enough reserved bean cooking liquid to cover the beans by 1/4 - 1/2 inch, depending on how saucy you like your beans.
- Put beans in the preheated oven and bake for 3-4 hours, occasionally checking to ensure that liquid covers the beans. If you don't see liquid just covering the beans, add a little of the reserved cooking liquid until it does. Beans are finished when beans are finished. There is wide variability in beans, so it is important to check them often to ensure some sauce is still on top of them.
- You can remove the lid or foil for the last 20-30 minutes to help thicken the sauce if needed.
- Remove from oven and serve immediately or let cool. These baked beans can be reheated easily on the stovetop.
Notes
To make baked beans in a slow cooker: After sautéing the bacon, onions, and garlic on the stove, transfer everything to the slow cooker and cook on low for 6-8 hours or until the beans are tender. If they still aren't done after 8 hours, check every 30 minutes. Set your cooker on 'warm' to keep your slow cooker baked beans warm until they are ready to be enjoyed.
Make ahead and Store: After you've made this baked beans recipe, let the beans cool completely. Transfer them to an airtight container. If you plan on eating the beans within a few days, you can store them in the refrigerator. For longer storage, freeze the baked beans.
When you're ready to serve your baked beans, reheat them gently on the stove over medium heat or in the microwave, stirring occasionally. If you've frozen the beans, it's best to move them to the refrigerator to thaw the night before serving them.
Generally, refrigerated cooked beans can last for 3 to 5 days, while they will be fine for up to 3 months in the freezer.
Nutrition
Serving: 1/2 cupCalories: 216kcalCarbohydrates: 25gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 23mgSodium: 775mgFiber: 3gSugar: 16g
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