These Homemade Baked Beans are made from scratch. No canned beans here! Perfect for any family gathering from potlucks to holidays.
- What Kind of Beans in Baked Beans?
- How Many Canned Beans for One Pound Dried?
- How to Cook Crispy Bacon?
- Recipe
Ingredients
Homemade Baked Beans are a staple at any southern potluck or family gathering. Potato salad and baked beans are the go-to foods.
There really aren’t that many ingredients to make the sauce. I prefer barbecue sauce instead of ketchup. There’s just a little bit of tomato sauce. Onion, of course. And, you can’t forget the brown sugar.
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What Kind of Beans in Baked Beans?
I’ve used dried beans for this recipe. Yes, it takes more time. But, in the end, it’s worth it, most importantly because a pound of dried beans is so inexpensive.
Navy beans are most common for homemade baked beans. If you can’t find Navy beans, try Great Northern, Cannellini or Peruano.
How Many Canned Beans for One Pound Dried?
If you’re in a hurry, you can easily substitute canned beans in this recipe. You’ll need four 15-ounce cans to replace the one pound of dried beans. Be sure to rinse and drain them, just like you would if you cooked them from dry.
How to Cook Crispy Bacon?
I prefer to cut up the bacon first. It fits easier into the skillet and can be turned more easily. But, you can cook it in strips, if you like.
My secret to avoid the bubbly fat is to put the bacon in the skillet then add about a cup of water. Cook the bacon until the water evaporates and then it will begin crisping up like normal.
This method allows the fat of the bacon to render before finishing up. If you’ve ever had that kind of melt-in-your-mouth bacon, this is a great way to get that!
If you can find bacon end/pieces instead of strips, it will be less expensive. Since you don’t really need the strips for something like this, less expensive is always good.
How to Served Baked Beans
Usually, baked beans are served as a side, but I see no reason why you couldn’t eat them as a meal. Add some Jalapeno Skillet Cornbread and a small side salad for a complete meal.
The beans will keep in the refrigerator in an airtight container for about 4 days or so. They also freeze well. You can make a big batch and freeze them in half-quart containers for later, if you want just a little at a time. Or, make it ahead of time and you’ll have a great side for unexpected company.
More Recipes
Here are some other great recipes to try.
- Cheesy Zucchini Squash Casserole
- Philly Cheesesteak Pizza Recipe
- Bread Machine Soft Pretzels
- Tortilla Chips from Scratch
- How to Cook Canned Black Eyed Peas
Recipe
Homemade Baked Beans with Bacon
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Large skillet
- 3 Quart Baking Dish
Ingredients
- 1 pound Dried Navy Beans, prepared and fully cooked according to package instructions
- 10 ounces Bacon, cut into bite sized pieces
- 1 Onion, diced
- ¾ cup Barbecue Sauce, used Sweet Baby Rays
- ¼ cup Dark Brown Sugar, or light brown sugar, packed
- 8 ounces Tomato Sauce
- 1 cup Water
- 2 tablespoons Prepared Mustard
- 1 tablespoon Worcestershire Sauce
- 1 pinch Cloves, ground
- 1 Bay Leaf
- Baking Spray, like Pam
Instructions
- Heat oven to 350℉.
- Drain and rinse cooked beans. Set aside.
- Add cut up bacon to large skillet on medium heat and cook until crispy, about 10 minutes. Drain on paper towels and set aside. Remove all but two tablespoons bacon grease from skillet. (See main text above for more information on cooking the bacon.)
- Cook diced onion in reserved bacon grease in same skillet, on medium heat until translucent, about 5-7 minutes.
- Add barbecue sauce, brown sugar, tomato sauce, water, mustard, Worcestershire sauce and cloves to the same skillet. Stir well and continue heating until heated through and sugar is melted. Gently stir in the beans, half the cooked bacon and the bay leaf.
- Spray baking pan. Pour in bean mixture. Sprinkle on remaining cooked bacon and press in lightly with the back of a spoon.
- Place in oven, uncovered, and bake for 45-50 minutes, until hot and bubbly. Remove from oven. Remove and discard bay leaf before serving.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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