Transform simple navy beans into a rich, flavorful masterpiece with this foolproof baked beans recipe that’s perfect for any occasion. Whether you’re planning a backyard barbecue or craving a hearty side dish, these homemade baked beans will exceed your expectations.

There’s something magical about a perfectly prepared pot of baked beans. This baked beans recipe transforms humble legumes into a dish that’s simultaneously sweet, savory, and deeply satisfying. Drawing from both American and British traditions, our version combines the best of both worlds to create a dish that’s become a global comfort food favorite. Unlike store-bought varieties, this homemade baked beans recipe lets you control the sweetness, spice, and consistency while filling your kitchen with an irresistible aroma.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Soaking Time: 8-12 hours
• Total Time: 12 hours (including soaking)
• Servings: 8-10
• Calories: 285 per serving
• Category: Lunch/Side Dish
• Cuisine: International
• Difficulty Level: Intermediate

Why You’ll Love This Recipe

This baked beans recipe delivers restaurant-quality taste with rich, smoky flavors that surpass any canned variety. It’s surprisingly simple to make in just one pot, making it both budget-friendly and practical for busy cooks. Better yet, these beans actually improve in flavor overnight, making them perfect for make-ahead meals. Whether you’re following the classic recipe or adapting it to your dietary preferences, this versatile dish is sure to become a family favorite.

Ready to make the best baked beans of your life? Let’s transform simple ingredients into a dish everyone will rave about!

Print

Ingredients

• For the Beans:

• 1 pound dried navy beans

• 8 cups cold water (for soaking)

• 1 large white onion, finely diced

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• For the Sauce:

• 1/2 cup molasses

• 1/3 cup brown sugar, packed

• 1/4 cup maple syrup

• 2 tablespoons Dijon mustard

• 2 tablespoons tomato paste

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon smoked paprika

• 1 teaspoon black pepper

• 2 teaspoons sea salt

• 4 cups vegetable or chicken broth

• 1 teaspoon liquid smoke (optional, for smoky flavor)

Print

Directions

• – Bean Preparation :
  Sort through the dried beans, removing any stones or damaged beans. Rinse thoroughly under cold water. Place in a large bowl and cover with 8 cups of cold water. Let soak overnight or for 8-12 hours.
  
• – Initial Cooking :
  Heat olive oil in a large Dutch oven over medium heat. The oil will help create a rich base for our beans.
• – Aromatics :
  Add diced onions to the pot and cook until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
• – Sauce Creation :
  In a large bowl, whisk together molasses, brown sugar, maple syrup, mustard, tomato paste, soy sauce, liquid smoke (if using), and all seasonings. Gradually stir in the vegetable broth until well combined.
• – Combining and Baking :
  Add the drained beans to the pot with aromatics. Pour the sauce mixture over the beans and stir gently to combine. Bring to a simmer on the stovetop.
• – Slow Baking :
  Transfer the Dutch oven to a preheated 325°F (165°C) oven. Bake uncovered for 2-3 hours, stirring occasionally, until the beans are tender and the sauce has thickened to desired consistency.

Why This Recipe Works

Our tried-and-tested baked beans recipe stands out for several reasons:

• Depth of Flavor: The slow-cooking process allows flavors to develop fully
• Perfect Texture: Beans are tender but never mushy
• Balanced Taste: Just the right combination of sweet, savory, and smoky
• Make-Ahead Friendly: Tastes even better the next day
• Cost-Effective: More economical than premium canned versions
• Customizable: Easy to adjust seasonings to your preference and add some side sauces

Pro Tips and Variations

Essential Tips

• Always use fresh dried beans for best results
• Check beans hourly while baking and add more liquid if needed
• For creamier beans, mash about 1 cup of cooked beans and stir back into the pot
• Let rest for 15 minutes before serving to allow sauce to thicken

Recipe Variations

• Vegetarian Baked Beans: Skip the bacon and add 1 teaspoon of liquid smoke
• Spicy Version: Add 1 diced jalapeño and 1 teaspoon of chipotle powder
• British-Style: Increase tomato paste to 4 tablespoons and reduce sweeteners by half

Ingredient Substitutions

• Replace molasses with additional brown sugar
• Substitute navy beans with great northern or pinto beans
• For gluten-free version, use tamari instead of Worcestershire sauce

Storage and Reheating

Store leftover baked beans in an airtight in the fridge for up to 5 days. They can be frozen for up to 2 months. Reheat on the stovetop or in the microwave, adding a splash of water if needed.

Nutritional Information

• Calories: 285
• Protein: 12g
• Carbohydrates: 48g
• Fiber: 9g
• Fat: 6g
• Sugar: 18g
• Sodium: 680mg

Frequently Asked Questions

Q: Can I use canned beans instead? A: Yes, though texture and flavor will differ. Reduce cooking time to 1 hour.

Q: How can I make these vegetarian? A: Omit bacon and add 1 teaspoon liquid smoke plus 1 tablespoon olive oil.

Q: Are these gluten-free? A: Replace Worcestershire sauce with tamari for gluten-free version.

Q: Can I make these in a slow cooker? A: Yes, cook on low for 6-8 hours after completing stovetop steps.

Let’s Connect!

Did this Baked Beans Recipe become your favorite? We’d love to see your results! Share your photos and tag us @Wonder.Recipes and leave a comment below with your cottage cheese recipe variations.