Description
Homemade Baked Beans Recipe
Ingredients:
2 cups dried navy beans
1/2 pound smoked ham, diced
1 onion, finely chopped
3 garlic cloves, minced
1/2 cup brown sugar
1/4 cup molasses
1/4 cup ketchup
1 tbsp mustard
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
4 cups water
Instructions:
1. Prepare the beans: Rinse the beans and soak them overnight. Drain and rinse again.
2. Cook the beans: Place beans in a large pot with water. Bring to a boil and simmer until tender, about 1 hour. Drain and set aside.
3. Make the sauce: In a bowl, combine brown sugar, molasses, ketchup, mustard, smoked paprika, salt, and pepper. Mix well.
4. Assemble: In a baking dish, layer the cooked beans, ham, onion, and garlic. Pour the sauce over the top and mix gently.
5. Bake: Cover the dish with foil and bake at 325°F (160°C) for 2 hours, stirring occasionally.
6. Serve: Enjoy the baked beans warm as a side dish or main meal.
Step-by-Step Guide
Follow this detailed guide for perfect baked beans every time. After soaking and boiling your beans until tender (they should give easily when pressed), drain them well. While the beans cook, prepare your sauce by thoroughly whisking the brown sugar, molasses, ketchup, mustard, and spices in a bowl until it forms a smooth, homogenous mixture. Sauté the chopped onion and garlic in a pan with a little oil until soft and fragrant, about 5 minutes; this step builds a deeper flavor base. In your baking dish, combine the drained beans, sautéed aromatics, and diced ham. Pour the sauce over everything and stir gently to ensure even coating. Before baking, add just enough fresh water or broth to come barely to the top of the bean mixture—this keeps them moist. Cover tightly with foil and bake low and slow.
Serving Suggestions
These hearty baked beans are incredibly versatile. Serve them as the classic side to grilled burgers, hot dogs, or barbecue ribs. For a comforting main course, spoon them over a baked potato or toasted crusty bread. They also make a fantastic brunch item alongside scrambled eggs and toast. Garnish with fresh chopped parsley or a sprinkle of crispy fried onions for added texture and color.
How-to Summary
To summarize: Soak and boil dried navy beans until tender. Create a sweet and tangy sauce with molasses, brown sugar, ketchup, and spices. Sauté onion and garlic. Combine beans, sauce, aromatics, and diced ham in a baking dish. Add a little liquid, cover, and bake at 325°F (160°C) for 2 hours until thick and flavorful.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes. Substitute 4 (15-oz) cans of navy beans, drained and rinsed. Skip the soaking and boiling steps. Since the beans are already cooked, reduce the initial baking time to about 1 hour, or until the sauce has thickened to your liking.
How can I make this recipe vegetarian? Simply omit the ham. For a smoky flavor without meat, add an extra teaspoon of smoked paprika or a dash of liquid smoke to the sauce. You can also sauté some chopped mushrooms with the onions for a meaty texture.
Why are my baked beans still watery? This usually means they need more time uncovered in the oven. After the initial 2 hours, remove the foil and bake for an additional 20-30 minutes to allow excess liquid to evaporate and the sauce to reduce.
Can I make baked beans in a slow cooker? Absolutely. After combining all ingredients in the slow cooker, cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For a thicker sauce, remove the lid for the last 30-60 minutes of cooking.
How should I store and reheat leftovers? Store cooled beans in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a small splash of water if needed to loosen the sauce. They also freeze well for up to 3 months.
Common Mistakes to Avoid
- Not soaking the dried beans: This crucial step rehydrates them for even cooking and makes them easier to digest.
- Underseasoning the sauce: Taste your sauce mixture before adding it to the beans. It should be boldly flavored, as it will mellow during the long bake.
- Using old dried beans: Older beans take much longer to soften. If your beans aren’t tender after boiling, they may be past their prime.
- Stirring too infrequently: Stirring every 30-45 minutes prevents sticking and ensures the beans on top don’t dry out.
- Adding acidic ingredients (like tomatoes) too early: The ketchup and molasses in this recipe are added after the beans are already tender, which is correct. Adding acid at the start of cooking can prevent beans from softening.
Conclusion
This homemade baked beans recipe delivers a deeply satisfying, sweet, smoky, and savory dish that far surpasses any canned version. The process of slowly baking the beans allows the flavors of the ham, aromatics, and rich sauce to fully meld together. While it requires some planning for soaking and a few hours of oven time, the hands-on work is minimal, and the rewarding result is well worth the wait. Mastering this classic comfort food is a sure way to become the star of any backyard barbecue or family dinner.