Homemade Baked Beans Recipe – Made From Dried or Canned Beans

When you head to a picnic you will almost always find a big crockpot or dish full of baked beans.

It is an American staple at each summertime holiday gathering and in Europe you will even find baked beans served at breakfast.

This baked bean recipe is a thick and hearty dish that can served as a side dish. However, you could even served this as the main course if you prefer.

I have even seen baked beans served on top of nachos, potato chips, and even as a condiment to hot dogs and hamburgers.

The flavor of this recipe makes it extremely versatile. The smoky bacon is complemented perfectly by the sweet onion flavor.

And the combination of molasses, ketchup and tomato puree give it that thick consistency filled with just a hint of sweet tomato base.

Add in a little Dijon mustard and Worcestershire sauce and you have a medley of goodness in your mouth with each bite.

You probably have many of the ingredients in your pantry right now to make this homemade baked beans recipe. However, if you don’t have molasses, you could substitute 1/3 cup brown sugar in its place.

The instructions also include how to make this recipe from both dry and canned beans. You can cook your dry beans by soaking them overnight, in the Instant Pot, or as directed below.

During the winter I prefer to make this recipe using the stove top method. However, if I don’t want to heat up my kitchen in the middle of the summer, I throw them in the slow cooker. This also makes it easy to transport the dish to potluck or picnic.

And if you are in a real hurry, you can make them from canned navy beans or red kidney beans. I prefer to make them using red kidney beans as it provide a deep red color that gives the appearance that it has been baking all day!

 

Homemade Baked Beans Recipe

INGREDIENTS:

1/2 lb. bacon, chopped

1 medium sweet onion, diced

3 cloves garlic, minced

12 ounces dried red kidney beans or navy beans or 28 ounces canned beans

3/4 cup ketchup

3/4 cup tomato puree

1/2 cup molasses

1/4 cup apple cider vinegar

3/4 cup chicken/vegetable stock

1 TBSP Dijon mustard

1 TBSP Worcestershire sauce

1/2 tsp cayenne pepper

1 tsp Kosher salt

½ tsp fresh ground black pepper

INSTRUCTIONS:

If using dry beans:
1. In a large stockpot, cover dried beans with water that is 3 inches above the top of the beans and bring to boil for 1 minute. Remove from the heat and cover and let rest for 1 hour. Then cook for 1 hour simmering on medium heat and drain.

Canned beans
1. Drain and rinse the beans well.

2. Heat a large stockpot over medium high heat. Add bacon and cook for 2 minutes.

3. Add onion and sauté for 2 minutes.

4. Add garlic and sauté 1 additional minute.

5. Add remaining ingredients. Stir and bring to simmer, stirring frequently.

6. Reduce heat to medium low and cover.

7. Remove lid and thicken the sauce to desired consistency.

8. Add additional salt/pepper to taste.

Optional Cooking methods:

OVEN INSTRUCTIONS: Place prepared beans in an oven safe container. Bake in a preheated oven at 350 degrees F for 1 hour.
SLOW COOKER INSTRUCTIONS: Reduce stock to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.

Enjoy!

Mary and Jim

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