Baked Beans From Scratch: A Hearty Delight
A classic comfort food, these homemade baked beans are slow-cooked to perfection with a rich, sweet, and smoky sauce. This recipe requires advance planning due to bean soaking time, but the result is a hearty and flavorful side dish that pairs perfectly with barbecue favorites.
Equipment
- large pot
- colander
- 2-quart baking dish
- Lid or aluminum foil
Ingredients
- 1 ¼ cups dried navy beans (½ pound)
- 2 slices thick-cut bacon chopped
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 1 cup water
- 6-ounce can tomato paste (approximately ½ cup)
- ½ cup honey
- ¼ cup dark brown sugar packed
- 2 tablespoons unsulphured molasses
- 2 tablespoons apple cider vinegar
- 2 teaspoons mustard powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Soak dried navy beans in water for at least 4 hours, preferably overnight.
- Preheat oven to 300°F (150°C). Boil and simmer soaked beans for 45 minutes until tender, then drain.
- Sauté bacon until crispy, then add onion and garlic and cook until softened. Drain excess fat.
- In a baking dish, whisk together water, tomato paste, honey, brown sugar, molasses, vinegar, mustard powder, salt, and pepper. Stir in the bacon, onion, and garlic mixture.
- Add the cooked beans to the sauce and stir to coat. Cover and bake for 2 hours, then uncover and bake for another 30 minutes until the sauce thickens.
- Let the baked beans cool and rest for a few minutes before serving.
Notes
Substitutions: Drained and rinsed canned navy beans can replace dried beans. Ketchup may be used instead of tomato paste. Alternative beans may require adjusted cooking times. Flavor Adjustment: Taste the sauce before baking and adjust sweetness or tanginess. Make Ahead: The entire dish can be prepared up to 3 days in advance. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Texture: Soaking beans results in a creamier texture and more even cooking. Resting the dish allows flavors to meld and the sauce to thicken.