Homemade Baked Beans Recipe from Scratch
User Reviews
5
Homemade Baked Beans Recipe from Scratch
Description
The recipe starts by soaking dried navy beans overnight, then baking them low and slow in a Dutch oven or similar pot. Thick-cut bacon is cooked until crisp, and sautéed onions are browned slowly for a deep caramelized flavor. Garlic and diced red and green bell peppers are added for aroma and sweetness. The sauce combines tomato puree, yellow mustard, tomato paste, apple cider vinegar, molasses, light brown sugar, hot sauce, and beef stock to deliver a glossy, well-rounded taste.
The beans cook covered for about 3 to 3.5 hours until they are tender and the sauce is thickened, with occasional addition of beef stock to maintain moisture. This slow baking melds the smoky bacon with the sweet and tangy sauce, creating classic baked beans with a hearty texture and complex flavor.
This dish pairs well with barbecue, grilled meats, or as a warm accompaniment to casual meals. The recipe provides flexibility for substitutions like canned beans to reduce cooking time or slow cooker use for convenience. Reheating gently preserves the flavor and texture, and leftovers store well refrigerated or frozen.
Practical tips include checking doneness as cooking times can vary widely, and adjusting seasonings to taste near the end of cooking for best results.
Ingredients
- 1 pound Navy beans dried
- 6 Bacon cut into thick slices, thick-cut strips
- 2 yellow onion medium-size, peeled and small diced
- 3 garlic finely minced cloves
- ½ red bell pepper seeded and small diced
- ½ green bell pepper seeded and small diced
- 1 cup tomato puree
- 3 tablespoons yellow mustard
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1/3 cup molasses
- 1/3 cup light brown sugar packed
- hot sauce dash of
- 3 cups beef stock
- salt to taste
- black pepper to taste
Instructions
- Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
- Preheat the oven to 325°.
- Drain the beans, rinse them, and set them aside.
- In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.
- Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.
- Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
- Add in the remaining ingredients, rinsed beans, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined.
- Cover with a lid and bake in the oven at 325° for 3 to 3 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark. All dry beans seem to cook differently, so don’t be surprised if this takes up to 3 hours more of cooking. If you find this is the case, add 1/2 to 1 cup of beef stock every 90 minutes. The beans should be tender but also hold shape.
- Garnish with additional crispy bacon and optional chopped parsley or sliced chives.
Notes
- Make beans up to 1 day ahead; reheat gently on low heat or in the microwave before serving.
- Store covered in the refrigerator for up to 7 days, or freeze for up to 3 months; thaw in refrigerator before reheating.
- Use a Dutch oven or any oven-safe pot with lid for baking.
- Cooking times vary; beans may need 2-3 hours longer than suggested depending on bean freshness.
- Slow cooking is possible by sautéing ingredients first, then cooking on high for 6-7 hours.
- Tomato puree can be substituted with canned tomato sauce or pureed fresh tomatoes.
- For a quicker version, use canned beans (6 cans, 15 oz each), omit beef stock, and bake only 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 379mg | 16% |
| Potassium | 1102mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 21g | 42% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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