Baked Beans from Scratch
The rich, molasses-spiked flavor and tender texture of these old-fashioned Baked Beans from Scratch make them a true comfort food classic. They’re a perfect make-ahead dish for potlucks, barbecues, or any gathering.
Servings: 10
Calories: 299kcal
Ingredients
- 1 pound package dry great northern, navy, or pink beans
- Lots of water
- 1 medium yellow onion chopped
- 1 cup ketchup
- ⅓ cup brown sugar packed (see notes below)
- ⅓ cup molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons salt plus additional if desired
- 1 teaspoon freshly ground black pepper plus additional if desired
- 1 bay leaf
- 1 meaty ham bone omit if using bacon (see notes below)
- 4 slices thick-sliced bacon cooked and crumbled (omit for ham bone)
Instructions
Overnight Soak Method
- Rinse and pick through beans removing any small pebbles or debris. Transfer beans to a large pot and pour in enough water to cover by about 2-inches. Cover the pot and let the beans soak overnight.
- The next day, drain the beans and cover with the same amount of fresh water. Bring to a boil, then reduce heat to low, cover the pot, and let simmer for 1 hour. Drain beans, reserving liquid.
Quick Soak Method
- Rinse and sort through the beans, place them in a large pot, and add enough water to cover them by about 2-inches. Bring to a boil then reduce the heat and simmer for 3 minutes. Remove from heat and let the beans stand for 1 hour. Drain and rinse the beans and return them to the pot. Add the same amount of fresh water and bring it to a boil once more. Then, reduce the heat and simmer for 30 to 60 minutes, or until the beans are beginning to get tender. Drain and reserve the cooking liquid.
To Cook The Soaked Beans
- Preheat oven to 300 degrees F.
- In a large oven safe pot, Dutch oven or baking dish, combine the soaked beans, 1 cup cooking liquid, onion, ketchup, brown sugar, molasses, mustard, apple cider vinegar, salt, pepper, bay leaf, and bacon (only add bacon if not using ham bone). Mix well. If using ham bone, tuck it into the beans. Cover and bake for 4 ½ to 5 hours or until the beans are very tender and sauce has thickened to desired consistency. Stir occasionally and add more of the reserved cooking liquid if needed during the cooking time.
- At end of cooking time remove and discard bay leaf. Transfer the ham bone (if using) to a cutting board and pull off any good meat with a fork and return it to the beans. Discard the bone and fatty meat. Taste beans adjust seasonings, if needed.
Notes
Substitutions: If you don’t have a leftover ham bone, you can substitute a ham hock purchased at the grocery store. Or omit it altogether and use cooked, crumbled bacon or a chopped ham steak for a meaty bite.
Sweetness: You can adjust the amount of sugar to suit your taste. For less sweetness, use ¼ cup or less, and for sweeter beans, use as much as ½ cup.
Storing Leftovers
- Refrigerate: Transfer the cooled beans to an airtight container and refrigerate for up to 3 to 4 days.
- Freeze: When I made this batch, I doubled the recipe and used my vacuum sealer to seal up individual packets of the leftovers. No vacuum sealer? Just transfer them to any freezer-safe container, like plastic storage bags, and freeze them for up to 3 months.
- Reheating: Baked beans reheat well from the fridge or freezer. If frozen, let them thaw in the fridge overnight or run under warm water to loosen the container. Then, warm gently in a pot on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Nutrition
Calories: 299kcal | Carbohydrates: 51g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 635mg | Potassium: 863mg | Fiber: 11g | Sugar: 23g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 4mg