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Homemade Baked Beans Recipe from Scratch

No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor.

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

Ingredients

  • 1 pound dried navy beans
  • 6 strips thick-cut bacon cut into thick slices
  • 2 medium-size peeled and small diced yellow onions
  • 3 finely minced cloves of garlic
  • ½ seeded and small diced red bell pepper
  • ½ seed and small diced green bell pepper
  • 1 cup tomato puree
  • 3 tablespoons yellow mustard
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/3 cup molasses
  • 1/3 cup packed light brown sugar
  • Dash of hot sauce
  • 3 cups beef stock
  • salt and 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

  • Chef Notes:
  • Make-Ahead: You can make these up to 1 day ahead of time; simply reheat them before serving.
  • How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave.
  • How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
  • If you don’t have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.
  • Beans can be goofy sometimes, because while sometimes they seem to cook relatively quick, other times they can take a lot longer. in fact, this can even take up to two to three hours longer than the 3 1/2 hours it took me. just watch it and check it for doneness and tenderness.
  • To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours.
  • You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.
  • Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 50g (17%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 14mg (5%) Sodium 379mg (16%) Potassium 1102mg (31%) Fiber 12g (48%) Sugar 21g (42%) Vitamin A 402IU (8%) Vitamin C 18mg (20%) Calcium 119mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

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.