Homemade Baked Beans
A comforting side dish made with dried beans, bacon, and a rich, sweet-savory sauce—baked low and slow to perfection.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6-8 servings 1x
- Category: side dish
Ingredients
Units
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- 1 lb. dried pinto or navy beans (about 2 cups)
- 1/2 lb. bacon (about 6-8 slices)
- 1 large onion, finely diced
- 3 tablespoons molasses
- 1/2 cup brown sugar
- 1 cup ketchup
- 1 teaspoon dry mustard
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1 1/2 teaspoons ground black pepper
- 1 1/2 tablespoons minced garlic or 1 teaspoon garlic powder
Instructions
- Place dried beans in a large bowl and add enough water to cover by 2-3 inches. Let the beans soak overnight. Drain and rinse the beans.
- Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar. Cook until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don’t boil, as this may make your beans tougher.
- Drain and set aside, reserving 2 cups of the cooking liquid.
- Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Remove bacon, sauté onions until translucent. Add garlic and cook 1 minute more.
- Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick.
- Transfer pot to oven, or use a baking dish.
- Bake covered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally. Remove cover if needed partway through cooking to thicken sauce.
Notes
Slow Cooker Option: After sautéing the onions, garlic, and sauce components, transfer everything to a slow cooker. Add soaked beans, bacon, and liquids. Cook on low for 8–10 hours or high for 4–5 hours.
Find it online: https://commonsensehome.com/homemade-baked-beans/