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Oven-Baked Beans

Oven-Baked Beans


  • 1 Pound dried beans, soaked
  • 1 small onion, chopped
  • Salt and pepper, to taste
  • Olive oil, as needed


Preheat the oven to 275 degrees.

Add the onions and beans to a large pot or casserole dish and cover with water by ½ an inch.

Cover and bring the water to a near boil over low heat.

Place the pot in the oven and bake until beans are tender (45 minutes to 1 hour). Make sure the water does not evaporate during cooking to below the level of the beans. Remove from oven and season with salt and pepper, to taste. Let stand for about 10 minutes.

Drizzle a tablespoon or two of olive oil over beans and serve.

Nutritional Facts


Calories Per Serving268

Folate equivalent (total)296µg74%

Maine Baked Beans

1. Wash 1 pound Yellow Eye Beans. Cover with cold water and soak overnight.

2. In the morning, drain beans then place in a pot with enough cold water to cover. Add 1/2 teaspoon baking soda. Boil for about 15 minutes.

3. Drain using colander (save this liquid for later use) then rinse beans with cold water.

4. Preheat oven to a very slow 275 - 285 F.

5. Cut two approximately 1 inch square sections from the salt pork then make about 1/4 inch cuts in one direction down to, but not cutting through, the rind.

6. Now, put one of these sections and 1 whole onion (peeled and cut in half) on the bottom of a 1 quart casserole or bean pot. Add the drained beans then top with the other section of salt pork and 1 tablespoon butter (2-3 tablespoons if no salt pork is used).

7. Combine in a separate container: 1/4 cup sugar, 1/3 cup molasses, 1 teaspoon dry mustard, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup hot water. Mix thoroughly then set aside.

8. Add half of the saved liquid (from when the beans were boiled) to the casserole or bean pot. Add any additional regular water as necessary to bring the water level up to, but not covering, the top level of beans.

9. Pour about one quarter of the mixture (from number 7 above) over the top of the beans.

10. Cover, then place the beans in the preheated oven. Bake for 5 hours. About every 1-1/2 hours add enough saved liquid so that the water level is at the mid point of the top layer of beans. Add some of the basting mixture over the top of the beans each time.

11. When beans have cooked for 5 hours, remove the cover and let them bake for about 45 more minutes without adding any liquid so that the top layer of beans get browned.

  • Bacon &ndash Normal cut.
  • Onion &ndash Red, yellow or white is good. Finely chopped
  • Bell pepper &ndash We used green, but any color works. Finely chopped
  • Pork & beans &ndash Canned.
  • Barbecue sauce &ndash Grab a bottle from the market or make your own bbq sauce!
  • Ketchup &ndash Whatever you&rsquove got hanging out in the fridge.
  • Brown sugar &ndash Light or dark is fine.
  • Mustard &ndash We used classic yellow mustard, but dijon would also work.
  • Worcestershire sauce &ndash Soy sauce can be substituted in a pinch.
  • Black pepper &ndash Fresh ground will give the best flavor.

Beans, brown sugar, bacon, onion, bell pepper, mustard, barbecue sauce, ketchup, and mustard.

Boston Baked Beans

My grandmother was a single parent of four in Rhode Island and New England style baked beans was a staple of hers and most families in her tiny town. In order to save on gas, each of the families would bring their bean pot to the local bakery, and would stick them in the back of the bread oven. The beans would cook all day and everyone would come back before close to retrieve their perfectly sweet and savory beans. Not everyone has access to a bakery oven, so a good dutch oven and a couple of hours will do just fine.

A couple of tips: We tried the beans with salt pork and with bacon and have concluded that if you can find it, opt to go with the more traditional salt pork. The smokiness of the bacon can at times overpower the beans, and we loved having the big hunks of caramelized salt pork nestled into our beans. If bacon is all you can find go with the thickest cut available. It will be similar to our Classic Baked Beans, which also uses canned beans to save on some time. Although soy sauce and fish sauce may seem out of place, we thought it added that extra bit of umami that can really take a dish over the edge.

Easy Baked Beans

Semi-homemade recipes like these Easy Baked Beans are the best on busy days.  It only takes 5 minutes of prep and cooks in the microwave, but tastes like it's been simmering all day!  Two cans of pork and beans plus a few other pantry staples become a hearty, sweet and savory side dish that pairs well with hot dogs, burgers, chicken sandwiches or even grilled chicken or pork!  Easy Baked Beans is one of those sides that makes the meal- try it today- we think you'll be surprised that something so easy can taste so great!

The Approach

When colonists first observed northeastern Native Americans preparing baked beans, what they likely saw being poured into the bean pot was maple syrup, which resulted in a calorie- and protein-rich meal that could warm stomachs and provide needed sustenance through the brutal winter months. In some parts, like Vermont, maple syrup is still used today. But with the slave trade and, more specifically, the triangular trade that circulated slaves, sugarcane, rum, and other goods throughout the Atlantic, the town of Boston was awash in molasses,** and so, too, were its beans.

** Quite literally: In 1919, a massive molasses storage container ruptured in Boston's North End, with 21 people and several horses killed by the flood. which was apparently not quite as slow as molasses.

The thing with molasses, though, is that it significantly slows down the rate at which beans soften during cooking. First, the slightly acidic pH of molasses, according to Harold McGee, makes the pectins and hemicellulose in the beans' cell walls more stable and less prone to dissolving second, the sugar in the molasses strengthens the beans' cell walls and slows down the rate at which their starch absorbs water and, finally, the calcium in molasses steps in to further strengthen the beans' cell walls.

Back in the day, when masonry ovens retained plenty of heat throughout the night, this was a great perk: You could throw a pot of beans in the oven (or in an earthen hole, if you were cooking outdoors) in the evening and open it in the morning to find something that wasn't mush. Today, though, the molasses creates a minor challenge. Either we follow in our forebears' footsteps by sticking a pot of beans in the oven overnight, or we need some kind of trick to cut the cooking time slightly.

Well, I tried a few tricks, as well as the overnight method, and found that you really only have a couple of good options.

My favorite beans by far were the ones I cooked start to finish in the oven. I first soaked them in salted water for several hours, drained them, then mixed them with all the other ingredients in a Dutch oven. With the cover on the pot, I slid it into a 250°F oven before going to bed. Thirteen hours later, I had the most beautiful pot of Boston baked beans imaginable. They were silky and tender, with a richly caramelized and browned crust on top and a thickened, sweet-savory sauce that coated each and every bean—the thickening was the result of bean starches leaching out into the cooking liquid during all those slow, sleepy hours. Most of the beans remained whole, or mostly whole, but some broke down, which enriched the sauce—precisely what we want when we don't want to resort to ketchup.

But there are some drawbacks to this method. First, it takes a damned long time. And second, you have to feel comfortable going to bed with your oven on, which you may not for fire safety reasons. (Frankly, I'm not sure I should even recommend it, for liability reasons.) A slow cooker might solve this overnight problem, but without the all-around dry heat of an oven, it wouldn't allow for much of the critically important evaporation and surface browning.

So what about alternatives? I tried making a batch with baking soda added to the pot, which counteracts the low pH of the molasses and speeds cooking time. This led to a pot of mushy, over-browned beans (a higher pH accelerates browning reactions) that lacked the hard-earned flavor of true slow cooking that was needed to make them a success.

Next, I tried a pressure cooker. It was able to soften the beans in about 30 minutes, even with the molasses already mixed in, but what I was left with was exactly what you'd expect from a gasket-sealed pot that prohibits evaporation and browning: too much broth and not enough flavor. Even after moving the pressure-cooked beans to the oven, I wasn't able to get nearly the same browning and evaporation as I did from those cooked for a long time in the oven.

That left one final method, which is the one you'll most commonly see, including in many old recipes: par-cooking the beans in water, then mixing them with the molasses and other ingredients, transferring them to the oven, and cooking for several hours more until done. It's a method that works, but there are a few key steps needed along the way for the beans to come out just right.

Can You Freeze Roasted Green Beans?

Yes, you can freeze pan roasted green beans. Just like the make-ahead green beans, you have two options for roasted frozen green beans:

Option 1: This is the preferred method for roasted frozen green beans. Partially roast them using the method above (

15 minutes) without the garlic or parmesan, then freeze on parchment paper in a single layer. Once solid, you can move them to a freezer bag.

To finish roasting frozen green beans, arrange them in a single layer again on a sheet pan. Roast for about 5-10 minutes, until they are warm, then add the garlic and parmesan, and finish roasting 6-10 minutes, until everything is golden brown.

Option 2: Freeze already roasted green beans. This is not ideal because the texture can get a bit mushy when you reheat them, but is better than wasting food. (I’ve done it with leftovers when I knew we wouldn’t eat them.)

If the beans were already fully cooked, you can simply thaw and reheat afterward in the oven or microwave. If you reheat in the oven, use a lower temperature (325 degrees F) if you had added garlic, otherwise it will burn.

Baked Beans Recipe, made from scratch.

Follow easy step-by-step, photo illustrated instructions for making these delicious Baked Beans… from scratch. We start out with dry Navy Beans, soak them overnight then, we add bacon and a few other surprises to make some of the best beans you’ve ever enjoyed. Did I mention we slow cooked them for about 7 hours? Oh yeah… they’re that good. We’ve even got a printable recipe.

Baked Beans Recipe… from scratch:

This is one of those recipes that I finally “got around,” to actually doing. For some unknown reason and, for some time now, I’ve wanted to make Baked Beans from scratch. By that, I mean that I wanted to start out with dried beans instead of those canned pork ‘n beans that I’ve always used to make my Baked Beans with in the past. Of course, I’d love to be able to do it with fresh beans but those weren’t actually available so, dry beans it was.

I don’t know that I really thought it would make all that much of a difference but, I wanted to just try it for myself and see. Now, I’m not going to tell you that you will just be blown away with how great these taste using dried beans instead of canned but, I will tell you, these beans have a more authentic “bite” than those canned beans. They have a bit firmer chew to them if that makes any sense. The canned pork ‘n beans are good and, they’re good and soft as well. On the other hand, I imagine this recipe would be more like what one might have experienced on a month long cattle drive out in Texas or Oklahoma somewhere.

Imagine it, the camp cook pulled some beans out of the wagon and put them in soak before he settled down for the night. A full moon glared down on the thousand acres the ranch crew had been working on all day. Right after breakfast next morning, he put all the ingredients together to make the beans. He hung that big cast iron pot over a pile of burning wood and started slow cooking supper for the cowboys. By the end of the day, they were finally done and all the cow pokes grabbed a bowl and took a big heaping spoonful of fresh baked beans out of the pot. They sat around the campfire eating beans and cornbread, talking about how the day had gone and what had to be done tomorrow. See… it’s one of those authentic cowboy type of dishes. OK… maybe you get the idea. (Yes, I played cowboys and Indians a lot as a child.)

Don’t let the long list of ingredients throw you. It’s mostly just a lot of seasonings that you already have on hand. Add some ground beef and bacon, throw in the seasonings and let it slow bake in the oven all day. Then, hustle up the kids and maybe let them eat supper outside tonight, around an open campfire. Make it an experience and don’t forget the marshmallows for later. (Did cowboys have marshmallows?)

I do hope you’ll give this recipe for Baked Beans from scratch a try. It’s pretty easy to follow and you can just let them bake slowly in the oven throughout the day as you go about your “chores.” Are you up for it? Alright then… Let’s Get Cooking!

Baked Beans Recipe… from scratch: You’ll need these ingredients.

You’ll also need some Ketchup and Worcestershire Sauce that somehow didn’t stand up to get into the photo.

Place your dry beans on a plate or in a pan and sort through them. You’ll want to remove any dark colored beans and any small stones or other foreign matter that might be in there. The beans are mechanically harvested these days and haven’t been washed. You’ll want to make sure there isn’t anything in them that you don’t want to be chewing down on later.

Discard any beans that appear discolored or just old and super dried out. I only found a few in my bag. They aren’t going to soften up no matter how long you cook them so, get them out now and toss them.

Place the dry beans in a big pot and cover them with about 3 inches of water. Do this before you go to bed one night and they’ll be ready to start work on the next morning. Think about laying out under the stars and staring up at that big full moon. Off in the distance you hear the howl of a coyote and the gentle call of a bird. Are those really birds? It could be Indians sneaking up on you… be careful.

Next morning, drain the water off the beans as you pour them into a colander. Rinse the beans under cold running water.

Place the beans in a good sized baking dish or pan. I love these old restaurant type of pans, they’re so versatile. I really could have used one of those old cast iron dutch ovens but I’ve never cleaned the one I bought at auction many months ago. Maybe one day.

Peel the outer layer of skin from an onion and dice it up.

Place your ground beef in a skillet and brown it up a bit. I’m using 80/20 beef and I wanted to drain off as much of the fat as possible.

After you drain off the grease, add the browned beef to the bean pot.

Add the diced onions.

Add the bell peppers. One day, I’m going to find one of those used vacuum sealing food machines just so I can save bell peppers in my freezer throughout the year. I can buy peppers at about 5 for a dollar during the summer and then they go up to around $1.50 each through the winter. I always try to store some up because I just happen to like bell peppers when I cook.

Slice up about a half pound of bacon. You do know that bacon is much easier to slice when its super cold… right? I thought so.

Slightly brown the bacon in your skillet. Can you smell that?

Add the bacon and the bacon grease into the bean pot. I must admit, there was a time further down in the recipe that I wished I hadn’t used all of the bacon grease. It worked out by the end of the recipe though. Still, you can add it all or just part of it, it’s your choice. It would have cooked in the pan without browning it up in the skillet first. I had planned to drain off the bacon grease and save it for later. There really wasn’t a lot so I just placed it all in the bean pot.

Add the can of Tomato Sauce.

Add the Brown Sugar.

Add the Molasses. This jar is almost empty so I didn’t measure it out. I did save enough for a biscuit tomorrow morning though. You’re missing one of life’s greatest joys if you’ve never stuck your finger into a warm biscuit to make a hole big enough to pour in some Grandma’s Molasses. Now we’re talking!

Add the Mustard.

Sprinkle on some Garlic Powder.

Add the Liquid Smoke, if desired. Liquid Smoke is generally found in most grocery stores around the Ketchup, Mustard and Worcestershire Sauces. It’s made from burning wood chips or sawdust and condensing it into liquids. The process dates back to around 1895 according to Wikipedia and, its used as one of the main flavors in curing bacon. Follow this link to learn more about it: Liquid Smoke on Wikipedia.

Add the Texas Pete Hot Sauce.

Add the Worcestershire Sauce.

Add the Beef Broth. I keep a jar of Beef Granules in the kitchen cabinet. I prefer the granules over those little cubes, but hey… that’s just me. Any type of Beef Broth should do. I guess if I were totally making this from scratch, I’d have made my own huh?

Finally, go ahead and give it all a real good stir. Looks like a hefty soup of sorts right now doesn’t it?

Cover the pan tightly with Aluminum Foil and pop the pan into the pre-heated oven.

We’re going to bake the beans “low and slow,” at 300º. And… it’s gonna take awhile.

Three Hours: This is after three hours of baking in the oven. I was curious as to how much progress the beans had made toward getting done. I stirred them up again, covered the pan back with the Aluminum Foil and slid it back into the oven.

Five hours: At this point, the beans are getting tender. It was time to taste them and see what else they needed. I added a little Salt since I hadn’t put any in already. Once the flavors start to come together, you can taste it and add Salt as needed.

Add the Black Pepper.

Add the Ketchup. Or, the Catsup. Which do you call it?

Give them another good stir. At this point, most of the beans were getting pretty tender. I did find the occasional bean that just seemed like it hadn’t cooked any at all, despite the fact they had been in the oven all day. Place the pan back in the oven WITHOUT the Aluminum Foil and REDUCE the temperature of the oven down to 250º. We’re going to let them bake a bit longer and bake off some of the liquid.

Reduce the oven to 250º and bake uncovered from here on out – until the beans are tender.

Seven Hours: This is what mine looked like straight out of the oven, seven hours after I started. I prefer my Baked Beans to be a bit on the “thick” side so I baked off a good deal of the liquid. Most of the beans were tender but, I still found the occasional bean that just seemed like it had never cooked very much at all. I did enjoy the texture of the beans though.

Serve them up good and warm… Enjoy!

Note: It’s certainly possible to reduce the baking time some by cooking the beans prior to assembling everything together. I was really curious as to how they would turn out when totally baked in the oven. The beans themselves were pretty tender around the five hour mark and could have been served at that point. As I stated, I wanted to thicken them up so I baked them, uncovered, awhile longer. All of the ingredients are pretty much my standard “go-t0” ingredients for making Baked Beans. I normally use the canned beans myself but found these to have a good texture overall. Next time, I think I’ll cook the beans in water for about an hour or more to get them tender, then see if that makes any difference. Let me get back to you on that… OK? If you beat me to it, let me know in the Comment section below. Thanks.

  • 4 strips of bacon, diced
  • 1/2 cup yellow onion, diced very small
  • 2 (15 ounce) cans of organic pork & beans (or use your favorite)
  • 1/2 cup ketchup
  • 1/4 cup un-sulphured molasses
  • 1/4 cup dark or light brown sugar
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground mustard
  1. Preheat your oven to 350°.
  2. Add the bacon and onion to a 3 quart dutch oven or sauce pan (that has a lid) on medium heat.
  3. Sitr and cook until the onions are soft and the bacon is cooked. Remove the pan off the heat to a heat safe trivet.
  4. To the pot add the beans, ketchup, molasses, brown sugar, ground clove and mustard and stir to combine.
  5. Cover and slide the pot onto the middle rack of your preheated oven. Bake for a total of one hour, stirring every 20 minutes. Uncover and bake for the last 20 mintues.
  6. Allow the beans to cool a bit before serving.

Nutrition Information:


Serving Size:

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What Goes Well with Baked Beans?

Baked beans are always the perfect side dish for anything BBQ related! The dish is high in protein so it&rsquos great to keep kids (and adults) full and happy. Bring this to your next potluck or neighborhood party! My husband and I will sometimes just make veggie kabobs and make these beans as the side, yum! Parker (my husband) loves to use a potato chip as a spoon when he eats these! But let me tell you, once you make these you will never go back to plain old baked beans because they&rsquore just that good. You&rsquoll be looking for excuses to make these baked beans with every meal.

Are you drooling yet? Luckily we still have some of these baked beans in the fridge so I can eat some right after I write this post!

This really is the best baked beans recipe ever. Like ever.

Watch the video: Oven-Baked Tradition Corporate Video (January 2022).