Side Dishes
BySandra FleggPosted onUpdated on
Jump to Recipe·5 from 3 reviews
These saucy Homemade Baked Beans from Scratch can be made in one day! There’s no need for overnight soaking. Making them from scratch requires a little more effort but they are well worth it!
Baked Beans are a classic side dish for summer picnics and potlucks and pair perfectly with my oven baked chicken thighs, slow cooker bbq chicken thighs and these easy air fryer chicken thighs.
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Homemade Baked Beans with Bacon
Baked beans are the best summer side dish for a cookout! Skip the canned beans for your next family gathering and make these old-fashioned baked beans. They’re easy to make and you can freeze leftovers for later.
If you’re looking for other easy sides for summer cookouts, try my Mexican Street Corn Pasta Salad, Chickpea Salad and this easy Pineapple Dump Cake for Dessert!
WHY YOU’LL LOVE THIS RECIPE
- this recipe requires basic ingredients
- no fancy equipment. A large oven-proof pot or Dutch oven or 16-cup casserole dish is all that you’ll need
- these baked beans are the perfect side for any dish that can accompany dinner, lunch or even breakfast!
- like my Lemon Roasted Greek Potatoes and Scalloped Potatoes au Gratin, this is a family favourite side dish that makes regular appearances.
INGREDIENTS & SUBSTITUTIONS
- white pea beans (or navy beans) are used in this recipe.
- onions – you can use yellow cooking onion or sweet onions for delicious flavour
- brown sugar – you can use either light brown sugar or dark brown sugar. The darker the sugar, the more molasses it will have and deeper flavour which marries perfectly in these baked beans.
- bacon – if you want to make Vegetarian Baked Beans you can easily omit the bacon from this recipe and proceed with all of the other ingredients.
INSTRUCTIONS
Before you begin, rinse the beans. Sort through with a spoon and discard any that are discoloured or blemished.
Pour 9 cups of water in a heavy-bottomed pot or Dutch oven. Boil gently for three minutes.
Let stand for one hour, then drain.
Return the beans to the pot and cover with 12 cups of water.
Bring to boil, cover and reduce heat and simmer for 25 minutes.
Set aside 2 cups of the cooking liquid, then drain.
Slice the bacon into six pieces and cook, just until done. You do not want crispy bacon. Simply, render the fat from the bacon.
In a Dutch oven or 16-cup casserole dish, combine the beans and all other ingredients, including the 2 cups of reserved cooking liquid.
Bake, covered in 300°F oven for 2 and 1/2 hours.
Uncover and bake for another hour to 1 and 1/2 hours until desired thickness is reached.
HOW TO SERVE BAKED BEANS
Baked beans are a delicious side dish that you can enjoy with many meals. Try them alongside your favourite barbecued main course, such as burgers, ribs or steak.
As a topping on a loaded baked potato. Simply top the baked potato with beans and your favourite cheddar cheese and you’ve got yourself a meal!
STORAGE AND FREEZING INSTRUCTIONS
Baked beans can be stored in a covered container in the refrigerator for up to three days. Reheat on stovetop over low heat until heated through or use the microwave.
To freeze, place in freezer safe container and freeze for up to three months. Thaw before reheating on the stovetop or in the microwave.
More you may love
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Homemade Baked Beans from Scratch
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Author: Sandra Flegg
- Total Time: 5 hours 15 minutes
- Yield: 12 cups
Description
You will love these baked beans because they are easy to make and use basic ingredients and they’re healthy.
Ingredients
3 cups white pea beans (navy beans)
6 strips bacon
1 can (28 oz) diced tomatoes
2 cups chopped onions
3/4 cup ketchup
3/4 cup fancy molasses
1/3 cup packed brown sugar
1 tbsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
Instructions
- Using colander or sieve, rinse baked beans. Discard any that are discoloured.
- In a large heavy bottomed Dutch oven or pot, cover beans with 9 cups of water.
- Bring to boil over medium-high heat; reduce heat to medium and boil gently for 3 minutes.
- Remove from heat; cover and let stand for 1 hour, then drain.
- Return beans to pot with 12 cups of water.
- Bring to boil over medium-high heat. Reduce heat to medium and simmer, covered for 45 minutes (beans should be tender)
- Remove 2 cups of the cooking liquid and set aside.
- Drain beans.
- Slice bacon into six pieces and cook over medium-high heat in frying pan. Do not cook until its crispy. This is simply rendering the fat from the bacon.
- In a dutch oven or 16-cup casserole dish, combine beans, 2 cups of reserved cooking liquid, tomatoes, bacon, onions, ketchup, molasses, sugar, dry mustard and salt and pepper.
- Bake, covered in a 300°F oven for 2 and a 1/2 hours.
- Uncover and bake for another 1 and 1/2 hours or until desired thickness of sauce is reached.
Notes
FREEZING AND STORAGE INSTRUCTIONS
Baked beans can be stored in a covered container in the refrigerator for up to three days. Reheat on stovetop over low heat until heated through or use the microwave.
Homemade Baked Beans can be frozen. Cool baked beans completely, then store in a freezer-safe container for up to 4 months. Thaw in fridge, then reheat in a small saucepan over low-medium heat for 10 minutes. Alternatively, you can microwave them until heated through. (Time will vary depending on your microwave)
- Prep Time: 30 minutes
- Cook Time: 4 hours 45 minutes
- Category: Side Dishes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 30.2 g
- Sodium: 465.9 mg
- Fat: 6.9 g
- Carbohydrates: 42.4 g
- Protein: 5.9 g
- Cholesterol: 10.1 mg
