Rating: 4.5 stars 4.6
1340 Ratings
  • 5 star values: 966
  • 4 star values: 270
  • 3 star values: 76
  • 2 star values: 16
  • 1 star values: 12

Baked beans are the perfect addition to any outdoor cookout or barbecue. These baked beans are slow-cooked in the oven with bacon, onions, and a sweet, syrupy sauce, resulting in an old-fashioned taste that everyone will enjoy. This easy recipe has been served by my family for over 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey.

Recipe Summary

prep:
10 mins
cook:
4 hrs 10 mins
total:
4 hrs 20 mins
Servings:
6
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Soft, sweet, and tangy baked beans make the ultimate barbecue dish. This top-rated family recipe has received hundreds of 5-star reviews and features bacon, molasses, and mustard powder for a deliciously complex flavor. Make wow-worthy homemade baked beans and kick the canned stuff to the curb. Plus, learn the best bean varieties to use for this recipe and the differences between Boston and regular baked beans. 

What Kind of Beans Should You Use for Baked Beans? 

Boston baked beans are traditionally made with Navy beans, a small white variety with a mellow and creamy flavor. If you don't have Navy beans, Great Northern or cannellini can be used. 

Boston vs. Regular Baked Beans

Traditional baked bean recipes use brown sugar to sweeten the tomato-based sauce, while Boston baked beans rely on molasses to add a honeyed richness to the dish. 

How to Make Boston Baked Beans

Ready for an irresistibly zesty bowl of baked beans made from scratch? You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Begin by boiling pre-soaked navy beans, then reduce the heat and simmer for one to two hours. Layer cooked beans in a casserole dish with bacon strips, and onions, then pour the ketchup-molasses mixture over the dish. Cover and bake for three to four hours for fragrant, bubbling goodness. 

How Long Do Baked Beans Last in the Fridge? 

Homemade baked beans will last three to four days in the refrigerator if properly stored. Keep them in an airtight container for best results. Reheat beans easily in the microwave, on the stovetop, or in a 350 degrees F oven (covered with foil).

Allrecipes Community Tips and Praise

"I used a quality thick-sliced hickory bacon and added a small shake of liquid smoke, says Sarah Jo. "Out of this whole recipe, one small serving remained. This will replace my original recipe using doctored-up canned beans. These were AWESOME."

"This is the first time that I've ever made baked beans and I am so glad I found this recipe, shares home cook Nathalie. "It's just what I was looking for — like what my grandmother used to make."

"Great basic recipe you can tweak to your tastes," says Franzmom. "I soaked, rinsed then cooked my beans on low in my crockpot overnight and added chopped garlic to the beans while cooking. Very tasty!"

Editorial contributions by Rai Mincey

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Transfer soaked navy beans and soaking water to a saucepan; bring to a boil. Reduce heat and simmer until tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.

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  • Preheat the oven to 325 degrees F (165 degrees C).

  • Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.

  • Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.

  • Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.

  • Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are tender, 1 1/2 to 2 1/2 more hours.

Nutrition Facts

382 calories; protein 20.7g; carbohydrates 63.1g; fat 6.3g; cholesterol 13.6mg; sodium 1320.3mg. Full Nutrition
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