Side Dishes > Legume Sides > Beans (Side) > Simple Baked Beans Recipe

Classic Homemade Baked Beans

This recipe offers a simple and delicious take on classic baked beans, perfect as a side dish for barbecues, picnics, or any casual meal. It combines pantry staples with a touch of sweetness and smokiness for a comforting and flavorful side.

Prep Time
15 minutes (plus soaking time)
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 1 lb Dried Navy Beans
  • 6 slices Bacon
  • 1 medium Yellow Onion
  • 1/2 cup Molasses
  • 1/4 cup Brown Sugar
  • 1/4 cup Ketchup
  • 2 tablespoons Yellow Mustard
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 6 cups Water

Soak the Beans

Place the dried navy beans in a large bowl and cover with plenty of cold water. Let them soak for at least 8 hours, or preferably overnight. Drain and rinse the soaked beans thoroughly before cooking.

Prepare the Bacon and Onion

Cut the bacon into small pieces. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5-7 minutes.

Combine Ingredients and Simmer

Add the drained and rinsed beans, cooked bacon, molasses, brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, salt, and pepper to the pot with the onions. Pour in the water, ensuring the beans are covered. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the beans are tender and the sauce has thickened, stirring occasionally to prevent sticking. Add more water if the beans become too dry during cooking.

Adjust Seasoning and Serve

Taste the beans and adjust the seasoning as needed. Add more salt, pepper, or brown sugar to your liking. Once the beans are cooked to your desired consistency, serve hot as a side dish.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Carbohydrates: 25g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Sodium: 400mg, Fiber: 6g, Sugar: 10g (Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

This recipe contains a moderate amount of sugar and sodium. Consider using low-sodium bacon and reducing the amount of brown sugar for a healthier option. The recipe is a good source of fiber and protein due to the beans.

← Authentic Homemade Refried Beans Roasted Vegetable Lentil Side Dish →

FAQ

  • Can I use canned beans instead of dried beans?

    Yes, you can use canned beans to save time. Use about 6 cans (15 ounces each) of navy beans, drained and rinsed. Reduce the cooking time to about 1-1.5 hours, or until the sauce has thickened.
  • Can I make this recipe in a slow cooker?

    Yes, you can. After soaking the beans and cooking the bacon and onion, transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender. Check the liquid level periodically and add water if needed.
  • Can I freeze baked beans?

    Yes, baked beans freeze well. Let the beans cool completely, then transfer them to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.