Homemade Baked Beans

Homemade Baked Beans | Real Housemoms

 

I love baked beans!  They are one of my favorite foods and a must at every barbecue.  I’ve never made them from scratch and wondered how hard it would be or if there would be a difference.  A few weeks back Stacey and her husband had us over for some smoked brisket so I thought it would be the perfect time to give it a shot.  There were going to be a few families over so I wanted to make a big ole batch.

My mom also gave me the cutest dish that just screamed baked beans so I had to make them, right?

I went on the hunt for a good recipe for baked beans but most that I found used canned beans and I was looking for a recipe that used all real ingredients.  I found this recipe from Alton Brown and it was just what I was looking for.  It does cook low and sloooooow but it comes together really fast and it’s very easy to make.  I doubled it because I was worried about feeding everyone but that wasn’t necessary.  It makes a lot of beans.  The recipe I’m listing below would work for a party.  You could still double it and freeze some for a quick reheat for dinner later.

5.0 from 4 reviews
Homemade Baked Beans
 
Prep time
Cook time
Total time
 
These homemade baked beans from scratch are so easy to make and have great flavor with the brown sugar, molasses and bacon. Your friends and family will think you're a superstar with this one.
Author:
Recipe type: Side
Serves: 6
Ingredients
  • 1 lb. dried Great Northern Beans
  • 1 lb. thick cut bacon, chopped
  • 1 large onion, chopped
  • 1 jalapenos, chopped
  • ¼ cup tomato paste
  • ½ cup dark brown sugar
  • ¼ cup molasses
  • vegetable broth
  • ¼ tsp cayenne pepper
  • 1 tsp black pepper
  • 2 tsp salt
Instructions
  1. Soak beans overnight in a plastic container covered with cold water and stored in fridge.
  2. the next day pre heat oven to 250 degrees
  3. place large oven safe pot over med heat
  4. add in chopped uncooked bacon, onion and jalapenos
  5. cook about 5 min until the onions are soft
  6. stir in tomato paste, brown sugar and molasses
  7. (spray measuring cup with cooking spray before the molasses to help get it out easily)
  8. Drain the beans, keeping the liquid stored in a measuring cup
  9. add beans to pot
  10. add enough vegetable broth to bean liquid to total 4 cups and add to pot
  11. raise heat to high and allow to come to a boil
  12. add cayenne, black pepper and salt
  13. stir and cover pot with lid
  14. place in the oven for 6-8 hours until the beans are soft

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Comments

  1. Alice says

    Aubrey,
    Any advise to make these for a crowd of around 200? I’m looking for an excellent recipe to feed a crowd (reception). How many times would you double this?

    Thank you!

    • says

      Good question Alice. I’m not too sure. I doubled it and had a TON of beans. You could maybe make a double or triple batch and see how much you end up with and freeze until you’re ready to serve. Try to plan on 1/2 per person.

  2. says

    Made these yesterday and today (my beans took a “long” time to soften up enough for us). Outstanding taste, added vegetable broth on two separate occasions to loosen the beans up. I would make these again in a heartbeat. Picky hubby loved them, just enough heat. Thanks so much for sharing this.

    PS: I soaked the beans for two days, not just one.

  3. Tesa says

    These were absolutely delicious. The best completely homemade baked beans we’ve ever had. My husband even made sure I had the recipe and planned to keep it. High praise, for sure. Thanks!

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