Baked Beans from Scratch Recipe - Allrecipes.com
Baked Beans from Scratch Recipe
  • READY IN 15+ hrs

Baked Beans from Scratch

Recipe by  

"Navy beans, molasses, and maple syrup combine to make this classic dish at home."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings

Directions

  1. Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
  3. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
  4. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
  5. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 8 hrs
  • READY IN 15 hrs 30 mins
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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.

 
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.

 
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.

 
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.

 
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.

 
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

 
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.

 
Mar 23, 2012

Whoever gave this less than 5 stars is drunk. I joined this website just so I could comment on this recipe. I soaked the dry beans overnight, threw them in the crockpot and decreased water to 3 cups. Added a 1/2 tsp of dry mustard and two slices of bacon in with all the other ingredients, and set the crockpot on low for eight hours. I came home from work and walked in the door and .. oh .. my .. god. The smell alone was enough to warrant the effort. Upon eating them, I died. Seriously. So good that I died. I'm using the allrecipes review forum as a medium from the other side. Excellent recipe.

 

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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.

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