Baked Beans from Scratch – So Easy
There is nothing wrong with doctoring up already prepared baked beans from a can to suit your taste. But making your own baked beans from scratch is just as easy. I know when people see the cook time on the recipes for baked beans, they freak out. Working with dry beans sounds intimidating at first, but soaking them overnight is as easy as going to bed.
Here is an old fashioned, simple recipe for baked beans that will brand you a winner at any party or potluck. The recipe can be doubled or tripled and by omitting the salted pork you can make them friendly for all your vegan friends.
Overnight Soak
Baked beans are traditionally made with Navy beans. They are small, white beans that resemble a soybean, only not so round. You need to soak them for several hours or cooking them would take forever. Plus, the soaking/rinsing/cooking/draining helps eliminate some of the gas that can cause some embarrassing, uncalled for moments.
Before soaking After soaking
Boil or Pressure Cook
After the soaking comes the actual cooking of the beans. Drain the old water that they soaked in all night—it contains the gas that makes you, you know…. Whether you boil the beans in a regular pot or use a pressure cooker, be sure to cook them in at least twice the amount of water.
Cook the beans until they are very soft, almost melt in your mouth. This can take 45-60 minutes in a regular pot or 15-20 minutes in a pressure cooker.
The Sauce
Feel free to adjust the ingredient amounts—they are just a guide. But I typically stick to this formula because they are not too sweet nor acidic, and have just the right amount of savoury-sweet tang that makes you want more. They go great with any BBQ or can stand in as a satisfying side for nearly any meal. They are even delicious on their own with a hot buttered biscuit or some cornbread. My Leftover Oatmeal Biscuits might be perfect!
Oven or Slow Cooker
Traditionally baked beans from scratch are, well, baked. But since the evolution of slow cookers (crock pots) and Instapots, the oven has had an opportunity to semi retire from baked bean making.
Of course people still bake these in the oven, but if you use a slow cooker expect a 4-6 hour cook time on the high setting. If you have a bit more time then 6-8 hours is the norm. Likewise, if you are baking these, set your oven to 250F/121C and shoot for 6-8 hours.
I hope in these uncertain times a recipe like this can not only stretch your dollar but also nourish your soul with good old fashioned comfort fare.
| Prep Time | 15 Minutes |
| Cook Time | 6 Hours |
| Passive Time | 18 Hours |
| Servings |
People
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- 2 Cups Dry Navy beans
- 2 Onions, chopped
- 1 Cup Tomato puree Or 1 medium tomato, chopped
- 1 cup salted pork, diced optional
- 6 Tablespoons Ketchup
- 3 Tablespoons Molasses
- 3 Tablespoons brown sugar
- 1 Teaspoon Dry mustard
- 1/2 Teaspoon salt
Ingredients
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- Wash beans in cold water and rinse well. Discard any bad ones. Cover beans with 3 times their volume of fresh water and soak for 8 hours or overnight.
- Drain beans and rinse again. Transfer to a pot or pressure cooker and cover with 2 times their amount of water. Bring beans to a boil and simmer for 45-60 minutes or until soft. Or pressure cook beans for 15-20 minutes. Drain any remaining water.
- Add beans to a casserole dish or slow cooker/crock pot. Add all remaining ingredients and mix well to combine. Adjust for seasoning and adjust ingredient amounts if necessary.
- Bake in a preheated 250F/121C oven for 6-8 hours. Or cook on high setting of slow cooker for 4-5 hours or on low setting for 6-8 hours. Stir occasionally, adding water if necessary.