Hearty and Sweet: A Classic Baked Beans Delight
Perfect for family gatherings, summer barbecues, or holiday dinners, this Classic Baked Beans Recipe brings a rich, sweet, and smoky flavor to the table. Made from scratch with simple ingredients like navy beans, molasses, and brown sugar, this dish offers a comforting taste that pairs beautifully with grilled meats or roasted veggies. Whether served at a casual picnic or festive feast, these baked beans are guaranteed to satisfy you!
This classic baked beans recipe is a great side dish for any summer barbecue, family gatherings, or holiday dinners like the 4th of July or Thanksgiving. It complements grilled meats, and roasted vegetables, or simply adds a warm, hearty touch to a casual meal.
How to Make From Scratch Baked Beans
Making baked beans from scratch is simple, but requires patience for the slow-cooking process that brings out the deep flavors. Start with dried beans, soak them overnight, and simmer them until tender. The rich sauce is made with a blend of molasses, mustard, brown sugar, and ketchup, giving it that signature sweet and tangy taste. Everything is baked low and slow until thick and bubbly.
When to Flip Baked Beans
There’s no flipping required in this recipe. Stir occasionally to make sure the beans are evenly coated and the sauce stays smooth.
How to Reheat Baked Beans
Reheating baked beans is easy. You can warm them up in the microwave for 1-2 minutes or heat them on the stovetop over low heat, stirring occasionally until heated through.
Can You Save Batter Baked Beans?
There’s no batter in this recipe, but you can save any leftover beans in an airtight container in the fridge for up to 4 days.
Can You Freeze Baked Beans?
Yes, baked beans freeze well. Let them cool completely before transferring them to a freezer-safe container. They can be frozen for up to 3 months. Thaw them in the refrigerator before reheating.
Ingredients:
- 2 cups dried navy beans (or canned)
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tablespoon yellow mustard
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 slices of bacon, chopped (optional)
- Salt and pepper to taste
Directions:
- If using dried beans, soak them overnight in cold water. Drain and rinse before cooking.
- Preheat your oven to 325°F (165°C).
- In a large pot, simmer the beans until tender, about 1 hour. If using canned beans, skip this step.
- In a separate bowl, mix the ketchup, molasses, brown sugar, mustard, garlic, and season with salt and pepper.
- In a large oven-safe pot, cook the chopped bacon over medium heat until crispy. Add the onion and cook until softened.
- Add the beans and sauce mixture to the pot, stirring until everything is well combined.
- Transfer to the oven and bake for 2 to 3 hours, stirring occasionally, until the beans are tender and the sauce is thickened.
- Taste and adjust seasonings before serving.
Editor’s Note: For a vegetarian version, omit the bacon and use vegetable broth for extra flavor.
Nutrition Facts:
- Calories: 210
- Protein: 7g
- Fat: 2g
- Carbs: 38g
- Fiber: 7g
- Sugar: 12g
