Homemade baked beans are the perfect side dish for summer cookouts. Tender beans are simmered in a savory sauce featuring a rich, tangy flavor and delicious smoky bacon.
I love summer for so many reasons, but perhaps most of all because it’s the perfect time to host outdoor barbecues and enjoy the most mouth-watering food.
These baked beans are the perfect addition to your summer dinner lineup. They pair perfectly with classic barbecue favorites like dill potato salad, homemade coleslaw, and hot dogs nestled in sourdough buns topped with sauerkraut. This recipe is easy to make and is such a tasty dish. It’s sure to become a family favorite that you will make year after year!
Why You’ll Love This Recipe
Elevated flavor – This dish is rich and deeply flavorful. The from scratch ingredients take this simple side dish to the next level.
Simple ingredients – This baked bean recipe is made with simple ingredients that you can trust, unlike the mystery additives included in the canned version at the grocery store.
Favorite for backyard cookouts – Baked beans are such a classic crowd pleaser to bring to a summer get together or party!
Ingredients
Garlic – Use a garlic press to make quick work of mincing your garlic.
Molasses – I use regular baking molasses for this recipe. Do not use blackstrap molasses, as it has a much more bitter flavor that will alter the recipe.
Beef stock – You can use store bought stock, or also substitute it for homemade bone broth for an added nutrient boost.
A full ingredient list with exact amounts can be found in the recipe card below.
What To Serve With Homemade Baked Beans
- Hamburgers with sourdough hamburger buns
- Grilled sausage or hot dogs with sourdough hot dog buns
- Roast chicken, pulled pork, or brisket with homemade barbecue sauce
- Coleslaw
- Dill potato salad
- Sourdough cornbread
- Country style ribs
How to Make Homemade Baked Beans
Step 1: Soak the dry navy beans for 8 hours or for an overnight soak. Drain and rinse the soaked navy beans. Add them to a large saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the beans are tender.
Drain beans, reserving 1 cup of the cooking liquid. Set aside.
Step 2: Preheat the oven to 325 degrees Fahrenheit. In a large Dutch oven, cook the strips of bacon over medium heat until browned.
Step 3: Add the onion, carrot, and garlic and cook for 4–5 minutes, until softened.
Step 4: Stir in the tomato sauce, molasses, maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, beef stock, reserved bean cooking liquid, and the cooked beans. Season with salt and pepper to taste.
Step 5: Cover and bake the bean mixture for 2 hours, stirring once halfway through cooking.
If the beans seem too liquidy at the end of the cooking time, remove the lid and continue baking for 15–20 minutes to allow some of the liquid to evaporate. If the beans seem too dry, stir in a splash of additional broth or water.
Step 6: Taste and adjust the seasoning before serving. Add more salt, maple syrup, mustard, or vinegar as desired to balance the flavors.
Tips
- The sweetness of molasses and maple syrup can vary by brand. Adjust with a little extra maple syrup for sweetness, vinegar for tang, or Dijon for a sharper flavor.
- Stir in diced jalapeño with the onions for a sweet-spicy version.
- You can make these beans a day or two ahead of time before you plan to serve them to let the flavors blend together and marinate.
Recipe FAQs
Navy beans and great northern beans are both traditionally used in baked bean recipes.
The dried beans used in this recipe will need to soak in cold water for a minimum of 8 to 12 hours. I like to soak my beans overnight before I plan to make this dish so that the next day it is a breeze to throw together.
Absolutely! You will never want to buy canned baked beans again after you make these delicious baked beans. The flavor is so much better, plus it’s budget friendly, since dry beans are an affordable pantry staple.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze up to 6 months.
More Dinner Recipes from the Farmhouse
- Easy And Delicious Beef Taco Skillet
- Mediterranean Sheet Pan Chicken and Vegetables
- Best Easy Instant Pot Chicken Thighs Recipe
- Easy Homemade Refried Beans Recipe
- Easy Greek Tzatziki Chicken Salad
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Homemade Baked Beans Recipe
Ingredients
- 1 pound dried white navy beans, soaked overnight
- 12 slices of bacon, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, finely grated
- 8 ounce can of tomato sauce
- ⅓ cup fancy molasses
- ⅓ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 cup beef stock
- 1 cup reserved bean water
Instructions
- Soak the dry navy beans for 8 hours or for an overnight soak. Drain and rinse the soaked navy beans. Add them to a large saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the beans are tender.
- Drain beans, reserving 1 cup of the cooking liquid. Set aside.
- Preheat the oven to 325 degrees Fahrenheit.
- In a large Dutch oven, cook the strips of bacon over medium heat until browned. Add the onion, carrot, and garlic and cook for 4–5 minutes, until softened.
- Stir in the tomato sauce, molasses, maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, beef stock, reserved bean cooking liquid, and the cooked beans. Season with salt and pepper to taste.
- Cover and bake the bean mixture for 2 hours, stirring once halfway through cooking.
- If the beans seem too liquidy at the end of the cooking time, remove the lid and continue baking for 15–20 minutes to allow some of the liquid to evaporate. If the beans seem too dry, stir in a splash of additional broth or water.
- Taste and adjust the seasoning before serving. Add more salt, maple syrup, mustard, or vinegar as desired to balance the flavors.
Notes
- The sweetness of molasses and maple syrup can vary by brand. Adjust with a little extra maple syrup for sweetness, vinegar for tang, or Dijon for a sharper flavor.
- Stir in diced jalapeño with the onions for a sweet-spicy version.
- You can make these beans a day or two ahead of time before you plan to serve them to let the flavors blend together and marinate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
