Easy From-Scratch Oven Baked Beans
By Rebecca St.Clair
Looking for the best homemade baked beans recipe? These easy oven baked beans are made from scratch with simple pantry ingredients, creating a thick, sweet, and savoury bean dish that you can serve as a side to your favourite barbecue meats, burgers, or for the perfect hearty breakfast with eggs and toast.
Hearty, flavourful, and incredibly satisfying, these from-scratch oven baked beans are a must-have for summer cookouts and family meals. Made with dried beans and slow-baked in a sweet and savoury sauce, this homemade baked beans recipe is a timeless favourite that’s worth the wait.
This classic homemade baked beans recipe is the ultimate comfort food side dish. If you’re looking to elevate your side dish game from just opening a can of store bought beans, this is the perfect recipe for you. This traditional baked beans recipe delivers rich flavor and hearty texture in every bite.
This is an old-fashioned side dish everyone will love. If you’re searching for homemade baked beans from scratch, this easy recipe is packed with traditional flavour and comforting goodness.
Why You’ll Love This Recipe
Easy – With just a few ingredients and some slow cooking. This recipe requires little effort.
Flavourful – Packed with sweet and savoury flavours.
Classic – A classic barbecue side dish, potluck favourite, or to round out a hearty breakfast.
How to store From-Scratch Oven Baked Beans
Fridge
- Let the beans cool for no more than about 2 hours after cooking.
- Cover or transfer them to an airtight container.
- Store in the fridge for up to 5 days.
Freezer
- Cool the beans completely.
- Portion them into freezer-safe containers or in a freezer bag leaving a little space at the top for them to expand.
- Leave a little space at the top because the contents may expand slightly when frozen.
- Store in the freezer for up to 3 months.
What to serve with From-Scratch Oven Baked Beans
Side dish companions
Classic side dishes that go well with baked beans include,
- Cornbread
- Coleslaw
- Potato Salad
- Macaroni Salad
- Corn on the cob
Barbecue meats
- Barbecue Ribs
- Pulled Pork
- Grilled Sausages
- Hamburgers
- Hot Dogs
Other traditional pairings include,
- Baked beans on toast.
- Baked beans on brown bread, especially in the East coast.
- As a breakfast side dish.
Ingredients
Beans – I used dried white navy beans.
Onion – Half an onion or a shallot diced.
Pork – I used salt pork but this can be replaced with bacon or omitted.
Molasses – I used light molasses.
Mustard – I used dried mustard powder but you can also use prepared yellow mustard.
Salt & pepper – For flavour.
How to make From-Scratch Oven Baked Beans
- In a strainer, rise the dried beans thoroughly.
- Place the beans in a large pot with about 8 cups of water.
- Bring to a boil, over medium-high heat. Simmer for 15 mins.
- Remove from heat and cover. Let them sit 1 hour.
- Return the beans to a boil. (Add more water if needed).
- Reduce the temperature to medium-low and simmer 1 hour.
- Drain off any excess liquid, holding back 1 cup.
8. In an oven-proof dish, mix together 1/2 a diced onion, navy beans, 1 Tablespoon dried mustard powder, 1 cup light molasses, 1/2 teaspoon salt, 1/4 teaspoon of pepper, and the reserved 1 cup of cooking water.
9. Place the salt pork in the centre of the beans, cover with foil and place in the preheated oven. Bake for 2 1/2 hours. Stir the beans 2 times while they are cooking.
10. After 2 1/2 hours remove the foil.
11. Remove the pork to a plate and return the beans to the oven.
12. Bake another 30 minutes.
13. Trim off any excess fat and shred or cube the meat.
14. Remove the beans from the oven and stir in the meat.
15. Serve warm.
Homemade Oven Baked Beans
Hearty, flavourful, and incredibly satisfying, these from-scratch oven baked beans are a must-have for summer cookouts.
Ingredients
- 1 lb dried white navy beans 450 g
- 1/2 onion
- 1 Tablespoon dried mustard powder 15 g
- 1 cup light molasses 250 ml
- 1/2 teaspoon salt 2 g
- 1/4 teaspoon pepper 1 g
- 1/2 lb salt pork 260 g
Instructions
- In a strainer, rise the dried beans thoroughly.
- Place the beans in a large pot with about 8 cups of water.
- Bring to a boil, over medium-high heat. Simmer for 15 mins.
- Remove from heat and cover. Let them sit 1 hour.
- Return the beans to a boil. (Add more water if needed).
- Reduce the temperature to medium-low and simmer 1 hour.
- Drain off any excess liquid, holding back 1 cup.
- Preheat oven to 300 °F (150 °C).
- In an oven-proof dish, mix together 1/2 a diced onion, navy beans, 1 Tablespoon dried mustard powder, 1 cup light molasses, 1/2 teaspoon salt, 1/4 teaspoon of pepper, and the reserved 1 cup of cooking water.
- Place the salt pork in the centre of the beans, cover the dish with foil and place in the preheated oven. Bake for 2 1/2 hours. Stir the beans 2 times while they are cooking.
- After 2 1/2 hours remove the foil.
- Remove the pork to a plate and return the beans to the oven.
- Bake another 30 minutes.
- Trim off any excess fat and shred or cube the meat.
- Remove the beans from the oven and stir in the meat.
- Serve warm.
Notes
You can make this recipe without the salt pork or replace it with bacon.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 260Total Fat 16gSaturated Fat 6gUnsaturated Fat 10gCholesterol 16mgSodium 597mgCarbohydrates 27gFiber 4gSugar 16gProtein 4g
Nutrition information isn't always accurate.
