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Homemade Baked Beans Recipe from Scratch
5 from 39 votes

Homemade Baked Beans Recipe from Scratch

This Homemade Baked Beans recipe features dried navy beans slow-cooked with thick-cut bacon, sautéed onions, garlic, and bell peppers, enriched with a tomato-based sauce blended with mustard, molasses, brown sugar, apple cider vinegar, and spices. The long baking process in the oven yields tender beans with a rich, sweet, tangy, and smoky flavor, ideal as a hearty side dish.

Prep Time
10 mins
Cook Time
3 hrs 30 mins
Servings: 10
Calories: 342 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
  2. Preheat the oven to 325°.
  3. Drain the beans, rinse them, and set them aside.
  4. 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.
  5. 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.
  6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 342

% 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.