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Baked beans in a white bowl

Best Baked Beans from Scratch

Sean
These baked beans are the perfect side for the summer. The best part is that they are easy to make and are a wonderful companion to your summer barbecues and cookouts. They are made with brown sugar, molasses, and bacon, these baked beans are so good you will watch them disappear in a flash.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12 serving
Calories 367 kcal

Equipment

  • Casserole dish, or enameled cast iron pan
  • Spoon
  • Dutch oven, if you are using dry beans
  • Large mixing bowl

Ingredients
 
 

  • 62 ounces navy beans 4-15.5-ounce cans, or 1 pound of dry navy beans
  • ½ pound bacon diced
  • 2 cups onion chopped
  • 1 cup tomato sauce
  • ⅓ cup brown sugar
  • ⅓ cup molasses
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1½ tablespoons garlic minced
  • 1 tablespoon tomato paste
  • ½ tablespoon smoked paprika
  • Optional
  • 3 cups chicken stock or water

Instructions
 

Using canned beans

  • Preheat the oven to 325°F, 165°C, or gas mark 3.
  • In a casserole dish or Dutch oven cook the bacon on medium high heat until brown and crispy, about 4-8 minutes. Remove the bacon and place it in a bowl.
    ½ pound bacon
  • Add the onions and sauté until translucent, for about 5 minutes. Add the garlic, paprika, tomato paste, bacon, and Dijon mustard. Stir until fragrant.
    2 cups onion, 3 tablespoons Dijon mustard, 1½ tablespoons garlic, 1 tablespoon tomato paste, ½ tablespoon smoked paprika, ½ pound bacon
  • Add the brown sugar, molasses, honey, vinegar, tomato sauce, navy beans. Stir to combine, cover and bake for 45 minutes or until the sauce has thickened.
    62 ounces navy beans, 1 cup tomato sauce, ⅓ cup brown sugar, ⅓ cup molasses, 2 tablespoons apple cider vinegar, 2 tablespoons honey

Using dry beans

  • The night before in a large bowl add the beans and cover with water. Cover and soak overnight. Drain before cooking.
    62 ounces navy beans
  • Preheat the oven to 325°F, 165°C, or gas mark 3.
  • In a Dutch oven cook the bacon on medium high heat until brown and crispy, about 4-8 minutes. Remove the bacon and place it in a bowl.
    ½ pound bacon
  • Add the onions and sauté until translucent, for about 5 minutes. Add the garlic, paprika, tomato paste, bacon, and Dijon mustard. Stir until fragrant.
    2 cups onion, 3 tablespoons Dijon mustard, 1½ tablespoons garlic, 1 tablespoon tomato paste, ½ tablespoon smoked paprika, ½ pound bacon
  • Add the brown sugar, molasses, honey, vinegar, tomato sauce, chicken stock, and navy beans. Stir to combine.
    ½ pound bacon, 1 cup tomato sauce, ⅓ cup brown sugar, ⅓ cup molasses, 2 tablespoons apple cider vinegar, 3 cups chicken stock, 2 tablespoons honey
  • Cover and bake for 3-4 hours until the broth has been absorbed and the sauce thickened. You will want to reserve an additional ½ - 1 cup or chicken broth for halfway through the baking time. Add the additional broth if the beans are still dry.

Nutrition

Serving: 1servingCalories: 367kcalCarbohydrates: 59gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 12mgSodium: 281mgPotassium: 885mgFiber: 16gSugar: 18gVitamin A: 263IUVitamin C: 5mgCalcium: 141mgIron: 4mg
Nutrition Disclaimer*
Keyword Baked Beans, BBQ, Summer Recipe
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