Ready in: 3 hours · Serves: 8 · Technique: Baking · Storage: Up to 5 days in the refrigerator.
Quick Answer
To make delicious baked beans from scratch, soak navy beans overnight, sauté bacon and onions, combine with rich ingredients, and bake until thick and bubbly.
Introduction: As the crisp autumn air fills the streets of New York City and the leaves start to turn golden, I find myself yearning for the cozy warmth that a pot of homemade baked beans brings. With Thanksgiving around the corner and Christmas not far behind, there’s something particularly comforting about this classic dish that’s perfect for family gatherings. I often think of the aroma that fills the kitchen as the beans bubble along with rich molasses and bacon—such a familiar and inviting scent!
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Rich, comforting flavors that evoke nostalgic family gatherings.
- Simple ingredients that bring out the essence of home cooking.
- Flexibility to customize with optional ingredients for a unique twist.
- Perfect for meal prep and makes excellent leftovers.
- Hearty and satisfying, satisfying both meat lovers and vegetarians alike.
Ingredients
To make these baked beans from scratch, you’ll need:
Beans
- 1 pound navy beans (or great northern beans), dried
- 6 cups of water, plus more for soaking
Base Flavorings
- 1 cup yellow onion, chopped (about 1 medium onion)
- 1/2 cup packed brown sugar
- 1/2 cup molasses (I always use Grandma’s Original unsulfured molasses for authenticity)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt (and a pinch more for seasoning)
- 1/4 teaspoon black pepper
Bacon and Condiments
- 4 ounces bacon, chopped (I prefer thick-cut bacon for that extra flavor)
- 1 tablespoon apple cider vinegar
- Optional: 1/4 teaspoon cayenne pepper for a subtle kick
How to Make Baked Beans from Scratch (Step-by-Step)
Let’s dive into the delicious process of creating these homemade baked beans.
Step 1: Soak the Beans
Begin by rinsing the dry navy beans under cold water. Place them in a large bowl and cover them with enough water to submerge them fully. Allow them to soak overnight or for at least 8 hours. The next day, you’ll be greeted by plump beans ready for cooking.
Step 2: Prep the Bacon
In a large pot or Dutch oven, sauté the chopped bacon over medium heat until it’s crisp and golden. The aroma of the bacon fat filling the kitchen is irresistible! Once crispy, remove it with a slotted spoon and set it aside, leaving the drippings in the pot.
Step 3: Sauté the Onions
In the rendered bacon fat, add the chopped onion. Sauté until the onions are translucent and begin to caramelize, about 5 minutes. The sweet aroma of softening onions will draw everyone to the kitchen.
Step 4: Combine Ingredients
Drain the soaked beans and add them to the pot with the onions. Stir in the brown sugar, molasses, mustard, salt, pepper, and optional cayenne. Pour in 6 cups of water and bring the mixture to a gentle boil, allowing the flavors to meld beautifully.
Step 5: Bake
Transfer everything to a preheated oven at 325°F (163°C). Cover the pot or transfer the mixture into a baking dish covered with foil. Bake for 2 to 3 hours, checking occasionally, until the mixture is thick, bubbly, and has that perfect jiggle in the center.
Step 6: Finish with Vinegar and Bacon
In the last 30 minutes, taste and adjust the seasoning. Before the beans are done, stir in the apple cider vinegar and the reserved crispy bacon, enriching the dish with a depth of flavor.
Step 7: Serve
Let the beans cool slightly before serving. Present them in a rustic serving bowl for a family-style feast, where everyone can dig in and enjoy every glorious bite.
Common Mistakes to Avoid
- Not soaking the beans overnight: This can lead to overly tough beans that never reach the perfect tenderness.
- Skipping the onion: Onions add depth and sweetness; don’t skip out on this essential flavor booster.
- Not tasting before serving: Adjusting seasoning at the end can make all the difference and elevate your dish.
Tips and Tricks for Success
- For extra richness, consider adding a splash of beer to the baking liquid.
- If you’d like a vegetarian version, skip the bacon and incorporate smoked paprika for a similar smoky flavor.
- Make it ahead of time: Baked beans often taste even better once the flavors have had a chance to meld overnight in the refrigerator.
Variations
- Substitute navy beans with pinto or kidney beans.
- Use maple syrup instead of brown sugar for a different sweetness profile.
- Add diced bell peppers for extra flavor and color.
- Incorporate different spices like cumin or chili powder for a unique twist.
How to Serve
- Present in a rustic serving bowl for family-style sharing.
- Serve alongside cornbread or crusty bread for a classic pairing.
- Garnish with fresh herbs for a pop of color and freshness.
- Offer toppings like shredded cheese or chopped green onions for customization.
Make Ahead and Storage
- Make Ahead: Baked beans can be prepared a day in advance to enhance the flavor.
- Storage: Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat on the stovetop or in the microwave; add a touch of water if they are too thick.
- Freezing: These beans freeze well for up to 3 months; thaw before reheating.
Recipe Notes / What I Learned
During my kitchen explorations with these baked beans, I learned the significance of proper seasoning; it can turn a humble dish into a standout. Also, making them from scratch is not just rewarding; it’s a fantastic way to warm your home during the chilly holiday season. As the holidays approach, I can already hear my friends and family asking for a scoop of these delicious beans at every gathering!
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 8g protein · 40g carbs · 2g fat
Delicious Homemade Baked Beans for Autumn
Ingredients
Equipment
Method
- Begin by rinsing the dry navy beans under cold water. Place them in a large bowl and cover them with enough water to submerge them fully. Allow them to soak overnight or for at least 8 hours. The next day, you’ll be greeted by plump beans ready for cooking.
- In a large pot or Dutch oven, sauté the chopped bacon over medium heat until it’s crisp and golden. Once crispy, remove it with a slotted spoon and set it aside, leaving the drippings in the pot.
- In the rendered bacon fat, add the chopped onion. Sauté until the onions are translucent and begin to caramelize, about 5 minutes.
- Drain the soaked beans and add them to the pot with the onions. Stir in the brown sugar, molasses, mustard, salt, pepper, and optional cayenne. Pour in 6 cups of water and bring the mixture to a gentle boil.
- Transfer everything to a preheated oven at 325°F (163°C). Cover the pot or transfer the mixture into a baking dish covered with foil. Bake for 2 to 3 hours, checking occasionally, until the mixture is thick and bubbly.
- In the last 30 minutes, taste and adjust the seasoning. Before the beans are done, stir in the apple cider vinegar and the reserved crispy bacon.
- Let the beans cool slightly before serving. Present them in a rustic serving bowl for a family-style feast.
Notes
FAQs
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for this recipe. Just make sure to drain and rinse them before adding them to the pot. Reduce the cooking time, as the beans are already cooked.
How can I make baked beans spicier?
To give your baked beans a spicier kick, you can add a bit more cayenne pepper or include diced jalapeños before baking. Adjust the amount based on your spice preference.
Can I freeze baked beans?
Absolutely! Baked beans freeze well. Store them in an airtight container for up to 3 months. When you’re ready to eat them, thaw in the refrigerator overnight and reheat on the stovetop or microwave.
