Making baked beans from scratch might seem like a lot of work when you can just grab a can from the store. Between juggling work commitments and family activities, it’s tempting to take the quick and easy route. But here’s the thing – once you try homemade baked beans, those canned versions just won’t cut it anymore.
These made-from-scratch baked beans are not only super easy to prepare (most of the cooking time is hands-off), but they also give you complete control over the ingredients and flavors. Plus, they’re perfect for meal prep and actually taste even better the next day.
Why You’ll Love These Baked Beans
- Made from scratch – Using dried navy beans instead of canned ones gives you complete control over the flavor and texture, resulting in beans that taste way better than anything from a can.
- Budget-friendly – Dried beans are one of the most economical protein sources you can buy, making this recipe perfect for feeding a crowd without breaking the bank.
- Simple ingredients – Everything you need is probably already in your pantry – just basic pantry staples and common condiments come together to make something special.
- Make-ahead friendly – These beans actually taste better the next day, making them perfect for meal prep or preparing ahead for potlucks and barbecues.
What Kind of Navy Beans Should I Use?
For homemade baked beans, you’ll want to start with dried navy beans, which are small, white, and oval-shaped. While you might find them labeled as “pea beans” or “small white beans” in some stores, they’re all the same thing. Fresh dried beans (within 1-2 years of harvest) are your best bet since really old beans can take forever to soften, even with soaking. When shopping, look for beans that are uniform in color without any discoloration, wrinkled skins, or broken pieces. Remember to sort through your beans before soaking to remove any small stones or debris – it’s an old-school step that’s still worth doing today.
Options for Substitutions
This classic baked beans recipe can be tweaked with several substitutions if needed:
- Navy beans: While navy beans are traditional, you can use great northern beans, pinto beans, or small white beans instead. Just keep in mind that cooking times might vary slightly depending on the bean size.
- Maple syrup: No maple syrup? Try honey or agave nectar as a 1:1 replacement. If using honey, reduce the brown sugar slightly as honey is sweeter.
- Molasses: This gives the beans their classic taste, but in a pinch, you can use dark corn syrup plus 1 extra tablespoon of brown sugar. The flavor won’t be exactly the same, but it’ll work.
- Ketchup: You can swap ketchup with tomato sauce plus 1 teaspoon of vinegar and 1 teaspoon of sugar to get a similar tangy sweetness.
- Worcestershire sauce: Try soy sauce with a tiny splash of vinegar, or just use a dash of apple cider vinegar if you need to skip it.
- Fresh onion: If you’re out of fresh onions, 1 tablespoon of onion powder works as a substitute. Add it with the other dry ingredients.
Watch Out for These Mistakes While Cooking
The biggest mistake when making baked beans from scratch is not soaking your navy beans long enough – they need at least 8-12 hours of soaking time to ensure they cook evenly and prevent a tough, chewy texture. During cooking, resist the urge to rush the process by turning up the heat, as high temperatures can cause the beans to split and become mushy instead of maintaining their perfect shape. A common error is adding salt too early in the cooking process, which can make the beans tough and slow to soften – wait until the beans are tender before seasoning with salt and other spices. For the best flavor development, keep an eye on the liquid levels throughout cooking and add hot water as needed to keep the beans submerged, as letting them cook dry can result in burnt spots and bitter flavors. To achieve that perfect consistency, remember to remove the lid during the final 30 minutes of cooking, allowing the sauce to thicken naturally.
What to Serve With Baked Beans?
Baked beans are a classic BBQ side dish that pairs perfectly with smoky meats like pulled pork, ribs, or grilled hot dogs. For a complete cookout spread, serve them alongside cool and creamy coleslaw, potato salad, or a simple green salad with ranch dressing. If you’re going for more of a breakfast or brunch vibe, these beans taste great with eggs and toast, or try them British-style on top of thick-cut toasted bread. You can also keep things super casual and serve them with cornbread or corn muffins for soaking up all that sweet and savory sauce.
Storage Instructions
Keep Fresh: These homemade baked beans will stay good in the fridge for up to 5 days when stored in an airtight container. They actually taste even better the next day as the flavors have time to develop and mingle together!
Freeze: Good news – baked beans freeze really well! Let them cool completely, then pack them in freezer-safe containers or bags, leaving a bit of space for expansion. They’ll keep nicely in the freezer for up to 3 months. I like to freeze them in smaller portions for easy weeknight meals.
Warm Up: To enjoy your leftover beans, warm them up in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if they seem too thick. You can also microwave them in 30-second intervals, giving them a good stir between each round. They’ll taste just as good as when you first made them!
| Preparation Time | 15-20 minutes |
| Cooking Time | 360-370 minutes |
| Total Time | 375-390 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 5-10 g
- Carbohydrates: 160-170 g
Ingredients
For the beans:
- 1 cup navy beans (soaked overnight for best results)
- 4 cups water
- 1 small onion (finely diced)
For the sauce:
- 1 tsp worcestershire sauce
- 1/8 tsp chili powder
- 1/4 cup ketchup (I like Heinz for this recipe)
- 1/4 cup maple syrup (pure maple syrup, not pancake syrup)
- 2 tbsp molasses
- 1/8 tsp black pepper
- 2 tbsp brown sugar
- 1/2 tsp salt
Step 1: Prepare and Simmer the Beans
Begin by gathering all the necessary ingredients for the recipe.
Place the beans in a large saucepan with 4 cups of water.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low, cover the saucepan, and let the beans simmer for 1 hour.
Step 2: Preheat Oven and Prepare Sauce
As the beans are simmering, preheat your oven to 375 degrees F (190 degrees C).
In a small bowl, combine ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder.
Mix these ingredients together until well combined, and set the mixture aside for later use.
Step 3: Combine Beans and Sauce
After the beans have simmered for 1 hour, drain them and reserve the cooking liquid.
Pour the drained beans into a 1 1/2-quart casserole dish.
Add in chopped onion and the molasses mixture to the beans.
Stir in enough of the reserved cooking liquid so that the sauce covers the beans by about 1/4 inch.
Step 4: Bake the Beans
Cover the casserole dish with a lid or foil and place it in the preheated oven.
Bake for 10 minutes, then reduce the oven temperature to 200 degrees F (95 degrees C) and continue to cook for an additional 6 hours.
Stir the beans halfway through, after they have cooked for 3 hours.
Step 5: Finalize and Serve
Once the beans are tender and the sauce has reduced to a sticky consistency, remove the casserole dish from the oven.
Stir the beans thoroughly, then recover the dish and allow it to stand for 15 minutes before serving.
This waiting period helps the flavors meld together, making a delicious dish ready to enjoy.
