These Homemade Baked Beans from scratch are so good that you will refuse to eat baked beans from a can for the rest of your life!
Savory, sweet and spicy Homemade Baked Beans are a bit of a time commitment, but entirely worth the wait! Flavored with brown sugar, molasses and bacon these beans are slow cooked to give them plenty of time to soak in all the amazing flavor that you expect from this classic BBQ staple!
THROW AWAY YOUR CAN OPENER
Sure, there may be some nostalgia for that canned BBQ baked bean flavor from your childhood, but nothing beats this Homemade Baked Bean recipe! They say good things come to those who wait, and these beans are guaranteed to be the best thing on your plate this summer!
If you need something a little quicker try my Aunt Patti’s BBQ Baked Beans or these zesty Black Beans!
OTHER RECIPES TO SERVE WITH HOMEMADE BAKED BEANS
- Barbecue Pork Loin Sliders – These sliders are delicious on their own, but scoop some baked beans on there and wow!
- Grilled Ribs – Anything off the grill goes great with beans, especially barbecued ribs!
- Crock Pot Honey BBQ Pulled Chicken – These recipes take at least 6 hours to cook so they are perfect to prep at the same time and enjoy dinner together!
Beans: You’ll need a pound of dried Great Northern Beans.
Meat: These beans wouldn’t be the same with a pound a thick cut bacon!
Veggies: Have one large onion and jalapeno (or two) on hand.
Base: The base of this recipe consists of veggie broth, tomato paste, dark brown sugar, and molasses.
Seasoning: Finally, add in some cayenne pepper, salt, and pepper to taste.
HOW TO MAKE HOMEMADE BAKED BEANS
STEP ONE: Start this recipe the night before by soaking the beans in water inside of a plastic container stored in the fridge. The next day, preheat the oven to 250 degrees and place a large, oven-safe pot on the stove over medium heat.
STEP TWO: Add the chopped, uncooked bacon, onion, and jalapeno to the pot and cook for about 5 minutes until the onions are soft.
STEP THREE: Stir in the tomato paste, brown sugar, and molasses. Now drain the soaked beans, but keep the liquid in a large measuring cup.
STEP FOUR: Add enough vegetable broth to the drained liquid to amount to 4 cups and add it to the pot along with the beans. Once all the components are added, raise the heat on the stove to high and bring the contents of the pot to a boil. Finally, stir in the cayenne seasoning, salt, and pepper and cover the pot with an oven-safe lid. Place the pot directly into the oven for 6-8 hours until the beans are soft.
Tips for Success
- If you can’t find Great Northern Beans, Cannellini beans are a great substitute.
- When measuring the molasses, spray the cup with cooking spray to keep the molasses from sticking when you’re adding it in.
HOW LONG DO HOMEMADE BAKED BEANS LAST?
Homemade Baked Beans can be stored in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave or on the stovetop. Make sure to allow the beans to cool to room temperature prior to refrigerating them, but don’t let them sit out at room temperature for longer than an hour or two.
CAN YOU FREEZE BAKED BEANS?
Freezing these Homemade Baked Beans is a great option considering how long they take to make! To freeze these baked beans, allow them to come down to room temperature and place them in an airtight container. I like to store my beans in smaller portions in freezer bags. To reheat, you can defrost them in the fridge and heat them in the microwave or on the stovetop.
OTHER SUMMER BARBECUE RECIPES
- Honey Mustard Chicken Kabobs
- Grilled BBQ Chicken Legs
- Honey Barbecue Sauce
- Grilled BBQ Pork Roast
- Surf and Turf Kabobs
- BBQ Dry Rub
*This post was originally posted on 08/06/2013.
- Place the dried beans in a food storage container. Cover with water, snap the lid in place, and soak overnight in the fridge.
- The next day preheat your oven to 250 degrees F. Place a large oven-safe pot over medium heat.
- Add the chopped bacon, onion, and jalapenos to the pot. Cook for about 5 minutes until the onions are soft.
- Stir in the brown sugar, tomato paste, and molasses. (Spray the measuring cup with cooking spray before pouring the molasses to help get it out easily.)
- Drain the beans, keeping the liquid reserved in a measuring cup. Add the beans to the pot.
- Add enough vegetable broth to bean liquid to total 4 cups and then pour the broth mixture into the pot. Raise heat to high and bring to a boil.
- Add the salt, pepper, and cayenne to the pot. Stir and then cover with the lid.
- Place in the oven for 6-8 hours until the beans are soft. Stir and serve warm.