Baked Beans from Scratch

Baked Beans from Scratch

47 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    15 h 30 m
wkndyummychef
Recipe by  wkndyummychef

“Navy beans, molasses, and maple syrup combine to make this classic dish at home.”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  1. Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
  3. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
  4. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
  5. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

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Reviews (47)

Rate This Recipe
SHANIENEE
120

SHANIENEE

I soaked the beans overnight and then put everything in the crockpot at the same time to let them cook. I also used ham to season the beans that I had left over from a Sunday dinner in the freezer. These beans were great. I would not change a thing. I cooked them in the crockpot on low overnight and then turned the crockpot up to high when I got up in the morning and let them cook for 3 more hours or so. They were soooooo good. My three year old who hardly eats anything loved them. She even asked for seconds and I had to fry her some chicken to go with the second bowl.Thanks for the great recipe.

CAIRB
80

CAIRB

Everybody in my family liked this, though we all found it too sweet. The long cooking definitely adds a richness and depth of flavor. I added mustard in with the ketchup mixture, and a half pound of partially cooked bacon and some leftover grilled bratwurst. I also found the beans quite soupy, though that may be because I cooked them in a cast iron Dutch oven and couldn't drain them well after the initial boil. (The soupiness was corrected with cooking after the first three hours at 225 and then for 1/2 hour at 400 before serving, as I was baking muffins.) Next time I think I will omit the maple syrup and use only the brown sugar, and again add mustard and bacon.

Suzy
59

Suzy

Fantastic when used as a base recipe. I added white vinegar (1-2 tsp), 1/2 tsp dry mustard, a dash of poultry seasoning and used red kidney beans as that was what we had on hand. It needs a tang to counter the sweet. I also cooked the onion and garlic first for a more complex flavor.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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