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Homemade Baked Beans From Scratch

Good old-fashioned baked beans – nothing beats them. These aren't those quick ones from a tin, mind you. We're talking proper, from-scratch beans that'll make your kitchen smell like heaven.

Don't be put off by starting with dried beans. Sure, they take their sweet time, but most of it's just waiting around while they do their thing. Grab yourself some navy beans, a good chunk of bacon (the fattier the better), molasses, and brown sugar. That's your basic lineup right there.

Now, I've been making these for longer than I care to remember, and here's what I've learned: don't rush them. These beans need time to soak up all that smoky, sweet goodness. Pop them in a heavy pot, add your bits and pieces, and let them bubble away slowly.

The longer they cook, the better they get – just like most good things in life.

You'll know they're ready when they're tender but not mushy, swimming in a sauce that's thick enough to coat the back of your spoon. Some folks like them sweeter, others more savory – fiddle with the molasses and sugar until they taste just right to you. That's the beauty of cooking from scratch – you're in charge.

Recipe

delicious homemade apple pie

Baked beans are a comforting classic that transforms simple dried beans into a rich, flavorful dish through slow cooking. While canned versions are convenient, making baked beans from scratch allows complete control over ingredients and delivers superior taste and texture.

This dish, much like a Peach and Blueberry Cobbler, showcases the beauty of simple, honest ingredients coming together to create something truly delicious.

This traditional recipe uses navy beans as a base, complemented by a sweet and savory sauce that develops deep flavors during the cooking process. The combination of molasses, brown sugar, and smoky bacon creates that distinctive baked bean taste that's perfect for barbecues, potlucks, or as a hearty side dish.

Ingredients:

  • 1 pound dried navy beans
  • 8 ounces bacon, diced
  • 1 large onion, finely chopped
  • 3 tablespoons molasses
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 4 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced

Soak beans overnight in cold water, then drain and rinse. In a large Dutch oven, cook bacon until crispy, then add onions and cook until softened. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 4-6 hours, stirring occasionally until beans are tender and sauce has thickened. Remove bay leaf before serving.

Check the liquid level periodically during cooking, adding more hot water if needed to prevent the beans from drying out. The consistency can be adjusted to preference – some prefer soupier beans while others like them thick and sticky. For vegetarian preparation, omit bacon and add 1 teaspoon of liquid smoke for a similar smoky flavor. The beans will continue to thicken as they cool.

Sweet, smoky homemade baked beans stand as a time-honored dish that traces its roots back to Native American cooking traditions. While many know baked beans from the convenience of canned varieties, making them from scratch delivers a deeper, more complex flavor profile that connects us to generations of home cooking.

This classic recipe transforms humble dried navy beans into a rich, warming dish through a slow-cooking process that allows the beans to gradually absorb a sauce of molasses, mustard, and aromatics.

Whether served as a hearty side at summer barbecues or as a comforting winter meal, homemade baked beans represent the best of traditional American comfort food.

Conclusion

Nothing beats a pot of proper baked beans simmering away on the stove – none of that stuff from the tin will do when you're after real flavor. Now, it takes a bit of planning since we're starting with dried beans, but trust me, your taste buds will thank you. Getting those beans just right isn't rocket science, but it does take patience. You'll want to soak them overnight, just like my mother always did, and then give them plenty of time to slowly cook until they're tender and full of goodness. The secret's in not rushing things – let those flavors develop naturally while the kitchen fills with that wonderful aroma. Some folks might tell you it's too much trouble, but once you've tried these old-fashioned baked beans, you'll understand why we've been making them this way for generations. Just put on your apron, roll up your sleeves, and let's get cooking the way it ought to be done.

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