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Freshly baked beans in a rustic skillet

Traditional Baked Beans

A classic, slow-cooked baked beans dish featuring navy beans in a rich, sweet, and tangy sauce. Perfect as a hearty side for picnics, barbecues, or comforting family dinners. This recipe can be easily adapted to use either dried or canned beans, and it can be made vegetarian (or even vegan) by omitting the bacon.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Course Side Dish
Cuisine American

Equipment

  • Large Pot or Dutch Oven: For pre-cooking the beans (if using dried beans) and for oven baking.
  • Baking Dish or Oven-Safe Casserole: (If you prefer a separate dish for baking.)
  • Mixing Bowl: To combine the sauce ingredients.
  • Wooden Spoon: For stirring.
  • Measuring cups and spoons

Ingredients
  

  • For Dried Beans Version:
  • Beans & Liquid:
  • 1 lb dried navy beans or substitute with 2 (15‑oz cans navy beans, drained and rinsed)
  • 6 cups water for boiling dried beans; if using canned, reduce added water as noted below
  • Aromatics & Flavor Base:
  • 1 medium onion finely chopped
  • 3 –4 cloves garlic minced
  • Sauce:
  • ½ cup molasses
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • 2 tablespoons mustard yellow or Dijon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • Optional:
  • 4 –6 slices bacon cut into pieces (for non-vegetarian version)
  • Additional ½–1 cup water or reserved bean cooking liquid to adjust consistency
  • For Canned Beans Version:
  • Follow the same ingredients but:
  • Use 2 cans 15‑oz navy beans (drained and rinsed) instead of dried beans.
  • Use about ½ cup water in the sauce mixture if extra liquid is needed.

Instructions
 

  • If Using Dried Beans:
  • Pre-Soak and Boil:
  • Soak: Place the dried beans in a large bowl and cover with plenty of water. Let soak overnight (8–12 hours). Drain and rinse before cooking.
  • Boil: Transfer soaked beans to a large pot, add 6 cups of fresh water, and bring to a boil. Lower the heat and simmer for about 1–1.5 hours until the beans are tender. Reserve about 1–2 cups of the bean cooking liquid, then drain the beans.
  • Preheat Oven: Set your oven to 300°F.
  • Prepare the Flavor Base:
  • In a large oven-safe pot or Dutch oven, if using bacon, cook the bacon pieces over medium heat until crisp. Remove the bacon (set aside for later) and leave the rendered fat in the pot.
  • Add the chopped onion and garlic to the pot. Sauté over medium heat until soft and translucent.
  • Build the Sauce:
  • Stir in the molasses, brown sugar, ketchup, mustard, apple cider vinegar, salt, pepper, and bay leaf.
  • Add about 1–2 cups of the reserved bean cooking liquid (or water) to adjust the sauce’s consistency.
  • Mix well to combine.
  • Combine and Bake:
  • Add the drained beans to the pot and stir until evenly coated with the sauce.
  • Optional: Crumble the cooked bacon and stir it back into the mixture.
  • Cover the pot with a lid (or foil) and transfer it to the preheated oven.
  • Bake for 2–3 hours, stirring occasionally. The sauce will thicken and the flavors will meld together.
  • Taste and adjust seasoning if necessary before serving.
  • If Using Canned Beans:
  • Preheat Oven: Set your oven to 350°F.
  • Sauté Aromatics:
  • In a large oven-safe pot, if using bacon, cook the bacon until crisp and then remove it, leaving behind the fat.
  • Add the chopped onion and garlic to the pot and sauté until softened.
  • Mix the Sauce:
  • Stir in the molasses, brown sugar, ketchup, mustard, vinegar, salt, pepper, and bay leaf.
  • Add about ½ cup water to help create a smooth sauce.
  • Combine and Bake:
  • Add the drained and rinsed canned beans to the pot, stirring gently to combine.
  • Sprinkle the cooked bacon (if using) over the top.
  • Bake uncovered for 45 minutes to 1 hour, until the sauce is bubbly and has thickened slightly.
  • Remove the bay leaf and serve warm.
  • Details
  • Prep Time:
  • ~15 minutes (using canned beans)
  • Plus overnight soaking time for dried beans
  • Cook Time:
  • 2–3 hours (oven-baked method with dried beans)
  • 45–60 minutes (oven-baked method with canned beans)
  • Total Time:
  • Approximately 3 hours (using dried beans, not including soak)
  • 1–1.5 hours (using canned beans)
  • Yield: Approximately 6 servings
  • Category: Side Dish
  • Method: Slow-Cooked / Oven-Baked
  • Cuisine: American / Southern
  • Diet:
  • Vegetarian (if bacon is omitted)
  • Vegan (if bacon is omitted and ingredients are checked for vegan compliance)
  • Keywords
  • baked beans, slow-cooked, classic comfort food, American recipe, hearty side dish, barbecue, traditional, savory, sweet and tangy, navy beans
  • Nutrition (Estimated per serving, using canned beans without bacon)
  • Serving Size: ~1 cup
  • Calories: 250 kcal
  • Sugar: 15 g
  • Sodium: 500 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg (or very low; using bacon will increase cholesterol)
  • Note: Nutritional values can vary depending on specific brands and adjustments made.

Notes

Vegan/Vegetarian Adaptation: Omit bacon and use a bit of olive or vegetable oil for sautéing.
Bean Preparation: If using dried beans, ensure they are soaked overnight and cooked until tender.
Consistency: Adjust the amount of reserved bean liquid or water to achieve your desired sauce thickness.
Flavor Adjustments: Feel free to tweak the sweetness or tanginess by varying the amounts of molasses, brown sugar, or vinegar.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.
Slow Cooker Option: You can also adapt this recipe for a slow cooker. Combine all ingredients and cook on low for 6–8 hours (especially effective with pre-cooked dried beans).
Keyword baked beans, slow-cooked, classic comfort food, American recipe, hearty side dish, barbecue, traditional, savory, sweet and tangy, navy beans