Homemade Baked Beans
Slow-baked beans in a sweet and smoky sauce – the perfect side dish for BBQs and comfort meals.
Equipment
- Large Pot
- Oven-Safe Dutch Oven or Casserole Dish
- Wooden spoon
Ingredients
For the Beans
- 2 cups dried navy beans or 4 cups canned, drained & rinsed
- 6 cups water for soaking & cooking
- 1 tsp salt
For the Sauce
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup ketchup
- ¼ cup molasses
- ¼ cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 cups water or vegetable broth
- 4 slices turkey bacon cooked and crumbled (optional)
Instructions
- Rinse dried beans and soak them in water overnight.
- Drain and rinse the beans. Add them to a pot with fresh water and salt. Simmer for 45-50 minutes until tender but not mushy. Drain and set aside.
- In a large oven-safe pot, heat a little oil over medium heat. Add diced onion and garlic, cooking for 3-4 minutes until fragrant.
- Stir in ketchup, molasses, brown sugar, mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and broth. Simmer for 5 minutes until slightly thickened.
- Preheat oven to 325°F (165°C).
- Stir the cooked beans into the sauce. If using, mix in crumbled turkey bacon.
- Cover and bake for 2-3 hours, stirring occasionally. Add water if needed to prevent drying out.
- Let sit for 10 minutes before serving. Enjoy warm with cornbread or as a BBQ side.
Notes
For extra flavor, add a splash of apple cider vinegar before serving. This dish pairs well with grilled meats and classic barbecue sides.