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Close-up of baked beans in a white bowl on a red checkered picnic tablecloth

Baked Beans Recipe From Scratch

Dried navy beans baked low and slow in a sweet, smoky sauce of brown sugar, molasses, mustard and bacon until thick, glossy and tender.
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Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings: 8
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb dried navy beans picked over and rinsed
  • 6 cups water for soaking and cooking
  • 6 slices bacon chopped
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 3 tablespoons molasses
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt plus more to taste

Method
 

  1. Soak the beans in cold water overnight (at least 8 hours), then drain and rinse.
  2. Simmer the beans in 6 cups of fresh water for 30 to 40 minutes until just tender. Drain, reserving 1 cup of the cooking liquid.
  3. Heat the oven to 325°F. In a Dutch oven, cook the bacon until crisp, about 6 minutes; remove and set aside. Soften the onion in the drippings for 5 minutes, then add the garlic and cook 1 minute more.
  4. Stir in the ketchup, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, smoked paprika, black pepper, salt and the reserved cooking liquid. Bubble for 2 minutes.
  5. Add the beans and bacon, stir to coat, cover and bake for 1 hour and 30 minutes, stirring once halfway through.
  6. Uncover and bake 30 minutes more until the sauce is thick, dark and glossy.
  7. Rest 10 minutes before serving.

Notes

Soaking overnight gives the most even texture; a quick soak (boil 2 minutes, stand covered 1 hour) works in a pinch.
Meatless version: skip the bacon, use 1 tablespoon of olive oil for the onion and add an extra 1/2 teaspoon of smoked paprika.
If the pot looks dry during baking, stir in a splash of hot water.
Leftovers keep 5 days in the fridge and freeze well for up to 3 months.