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baked beans

Homemade Baked Beans Recipe

Thick and hearty baked beans in a sweet and tangy sauce made from dried or canned beans.


  • 1/2 lb. bacon chopped
  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • 12 ounces dried red kidney beans or 28 ounces canned red kidney 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


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.

Recipe Notes

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. Recipe courtesy of Old World Garden Farms