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Homemade Baked Beans
This old-fashioned baked beans recipe is a comforting dish that comes together with only a handful of simple ingredients. Inspired by Heinz baked beans, this homemade version is sweet and tomatoey with a rich, deep flavor.
Prep Time
1 d
Cook Time
3 hrs
Total Time
1 d 3 hrs
Servings: 5 to 6 servings
Calories: 222 kcal
Course:
Side Dish , Breakfast
Cuisine:
British
Ingredients
For the Beans
- 1 cup dried navy beans *see note for canned beans
- 4 cups broth chicken or vegetable
For the Baked Beans
- 2 cups broth chicken or vegetable
- ½ cup ketchup
- 2 tablespoons tomato paste
- 2 teaspoon Worcestershire sauce or more
- 2 tablespoons dark brown sugar
- 1½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- 2 tablespoons cornstarch
Instructions
To Cook the Dried Navy Beans
- Rinse the dried navy beans and give them a once-over to make sure there is no dust or debris. Add the dry beans to a bowl and cover with water to soak for 8 to 24 hours.
- After soaking, discard any beans that have floated to the top, drain the water, and give them another quick rinse.
- Add the drained, soaked beans and 4 cups of broth to a Dutch oven or heavy-bottomed pot. Bring the liquid up to a boil before lowering the heat to medium-low and simmer, covered, for an hour. Then simmer for another 1½ to 2 hours with the lid slightly ajar, checking on the beans every 30 minutes. Skim off any foam and add additional water if required. Once the beans are soft, but still slightly firm, take the pot off the heat.
Cup of Yum
For the Baked Beans
- In another pot, add the ketchup, tomato paste, Worcestershire sauce, dark brown sugar, garlic powder, onion powder, paprika, and apple cider vinegar.
- Give everything a stir and add 2 cups of broth. Bring the liquid up to a boil over medium heat and then simmer for 15 to 20 minutes.
- Add the cooked navy beans along with the cooked broth to the pot. There should be around 1 to 2 cups of liquid left.
- Make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of cold water and adding it to the pot. Simmer for 15 to 20 minutes or until the baked beans have thickened to your liking. Stir throughout to prevent the beans from sticking to the bottom of the pan. Add salt and pepper to taste before serving.
Notes
- If using canned navy beans, rinse and drain them before adding them to the sauce alongside 1½ cups of broth.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.1g
Sodium
1440mg
(60%)
Potassium
677mg
(19%)
Fiber
11g
(44%)
Sugar
15g
(30%)
Vitamin A
1020IU
(20%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1440mg | 60% |
| Potassium | 677mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.