Baked Beans from Scratch Recipe

Reviews More Reviews

Most Helpful Positive Review

Aug 04, 2009

I soaked the beans overnight and then put everything in the crockpot at the same time to let them cook. I also used ham to season the beans that I had left over from a Sunday dinner in the freezer. These beans were great. I would not change a thing. I cooked them in the crockpot on low overnight and then turned the crockpot up to high when I got up in the morning and let them cook for 3 more hours or so. They were soooooo good. My three year old who hardly eats anything loved them. She even asked for seconds and I had to fry her some chicken to go with the second bowl.Thanks for the great recipe.

—SHANIENEE

See full review »

Most Helpful Critical Review

Sep 08, 2009

I give this recipe a two as kind of an average. Please note, I followed the recipe to the letter. People at the party left their beans on their plates. Here's how I came to the two average. The flavor is terrible. Too sweet, no kick and no dimension. The cheapest canned beans have more complex flavor. For technique, I would give this recipe five stars. This has got to be the way to cook beans for perfect texture. The problem here is in the ingredients. It should have been a red flag when there was no vinegar, no mustard, no roasted peppers, etc. The Worcestershire sauce and chili powder are no match for the syrup, molasses and brown sugar. I'll use this recipe as a guide to come up with beans that please a Midwestern crowd.

—h0t5auce

See full review »

52 Ratings

See other versions of this recipe!

Oct 24, 2008

Everybody in my family liked this, though we all found it too sweet. The long cooking definitely adds a richness and depth of flavor. I added mustard in with the ketchup mixture, and a half pound of partially cooked bacon and some leftover grilled bratwurst. I also found the beans quite soupy, though that may be because I cooked them in a cast iron Dutch oven and couldn't drain them well after the initial boil. (The soupiness was corrected with cooking after the first three hours at 225 and then for 1/2 hour at 400 before serving, as I was baking muffins.) Next time I think I will omit the maple syrup and use only the brown sugar, and again add mustard and bacon.

—CAIRB

See full review »

Feb 26, 2009

Fantastic when used as a base recipe. I added white vinegar (1-2 tsp), 1/2 tsp dry mustard, a dash of poultry seasoning and used red kidney beans as that was what we had on hand. It needs a tang to counter the sweet. I also cooked the onion and garlic first for a more complex flavor.

—Suzy

See full review »

Nov 18, 2009

This was my third and final attempt at baked beans that weren't horrible - and they were exactly the opposite! This is a keeper for sure. I also added 1 finely diced green pepper, 1 tsp. vinegar, 1/2 tsp. dry mustard and a dash of poultry seasoning. I added a little less water after hearing it was too soupy, but mine actually turned out a little dry, so I would stick to the recipe. Although many people said they were too sweet, I found the opposite and added some brown sugar mid-way through cooking - perhaps because my molasses were unsweetened.

—Nicholai

See full review »

Jul 06, 2009

This recipe is wonderful. I cut the Maple syrup in half, because we often think recipes are to sweet. I also put it all in the crockpot all day and took the lid off for the last hour or so to thicken them up a bit. I will be making this recipe many times. Thank you

—STHORPE

See full review »

Nov 21, 2008

I added mustard, minced green pepper, ground beef, and omitted the maple syrup to the recipe. Very tasty, we served with corn bread for a complete meal. We will definitely be making again.

—carollou3

See full review »

Mar 03, 2010

Added bell pepper, a couple shakes of hot sauce, and 1/4th cup brown sugar. Omitted Ketchup added 1 small can tomato paste and 2 tbs mustard. I feel sorry for my neighbors having to smell it all day. Cooked in crockpot low for 3 hours and high for 7 hours. Results were raved about.

—Amber

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Slow-Cooked Baked Beans

Slow Cooked Baked Beans

Slow Cooker Baked Beans

Vegan Baked Beans

4-Bean Baked Beans

Boyd's Pinto Beans

Maple and Ginger Baked Beans

Maureen's Baked Beans

Bacon Baked Beans

Pammy's Slow Cooker Beans

ADVERTISE WITH US

Nutrition

Calories
122 kcal
6%

Carbohydrates
25.9 g
8%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
5.2 g
21%

Protein
4.8 g
10%

Sodium
196 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Beans from Scratch

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 122
Calories from Fat: 3

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 196mg 8 %
Potassium 364mg 10 %
Total Carbohydrates 25.9g 8 %
Dietary Fiber 5.2g 21 %
Protein 4.8g 10 %
Sugars 12.1g
Vitamin A 1 %
Vitamin C 4 %
Calcium 7 %
Iron 15 %
** Thiamin 14 %
Niacin 11 %
Vitamin B6 8 %
Magnesium 18 %
Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.