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Homemade Baked Beans Recipe from Scratch

No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor.
Course Side Dish
Cuisine American, southern
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Servings 10
Calories 342kcal


  • 1 pound dried navy beans
  • 6 strips thick-cut bacon cut into thick slices
  • 2 medium-size peeled and small diced yellow onions
  • 3 finely minced cloves of garlic
  • ½ seeded and small diced red bell pepper
  • ½ seed and small diced green bell pepper
  • 1 cup tomato puree
  • 3 tablespoons yellow mustard
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/3 cup molasses
  • 1/3 cup packed light brown sugar
  • dash of hot sauce
  • 3 cups beef stock
  • salt and pepper to taste


  • Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
  • Preheat the oven to 325°.
  • Drain the beans, rinse them, and set them aside.
  • In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.
  • Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.
  • Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
  • Add in the remaining ingredients, rinsed beans, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined.
  • Cover with a lid and bake in the oven at 325° for 3 to 3 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark.
  • Garnish with additional crispy bacon and optional chopped parsley or sliced chives.


Chef Notes:
Make-Ahead: You can make these up to 1 day ahead of time; simply reheat them before serving.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave.
How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
If you don’t have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.
To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours.
You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.
Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.


Calories: 342kcal | Carbohydrates: 50g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 379mg | Potassium: 1102mg | Fiber: 12g | Sugar: 21g | Vitamin A: 402IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 4mg