You’ll never go back to canned baked beans again after you try these Homemade Baked Beans from Scratch!
Baked beans are a standard fixture at every summer barbecue. Do you ever notice a disconnect between childhood memories of food and the actual food? I remember baked beans being my favorite food at summer barbecues, but it was always canned baked beans. I remember those canned baked beans being the best. thing. ever.
Now? Meh. Not as fabulous as I remember. That’s why I’m bringing you these Homemade Baked Beans from Scratch. So much better.
Today is the first official day of summer at our house because these two cuties are both done with their school year.
This is Meghan on her last day of 2nd grade and Luke on his last day of Pre-K. I’m half excited to have them home and half in freak out, what-in-the-world-am-I-going-to-do-with-them-all-day mode. Anyone else have mixed feelings about having the kids home all day during summer break?
Since summer break is here for us, I’m diving in to the summer recipes head first.(Although I might just have a soup recipe for you next week…so I take that back. Ha!) We’re starting with a recipe that is a fool proof one you can bring to every picnic, potluck, and barbecue…Homemade Baked Beans from Scratch! Get ready to ditch your canned baked beans forever. 
These are grown-up baked beans and they a have a kick, which I love. I wouldn’t have loved the kick as a kid, but now I think it takes these baked beans to the next level. I used this recipe as my inspiration and ended up loving it almost exactly as written. I switched out the brown sugar and used maple syrup instead, mostly because I prefer to use a less-processed sweetener, but also because I think the maple flavor is perfect in baked beans.
When I use bacon, I look for uncured bacon. This means it’s made without any artificial nitrates. I also purchase bacon with either the organic or certified humane label. I’m not interested in supporting factory farms as the way they treat their pigs can be horrible. So I recommend uncured bacon with a certified humane label.
Homemade Baked Beans from Scratch take a lot more time than opening a can, yes, but they are still easy. The prep and hands-on time is minimal. And there’s a big bonus: your house is going to smell amazing with these beans cooking low and slow all day. 
How to Cook Homemade Baked Beans from Scratch
It’s easier than you think! It just takes a few steps and you’ll have everyone begging for your recipe. Check out these easy steps.
- Soak your dried beans. I do this before I got to bed and they are ready in the morning. Easy.
- Drain your soaked beans and reserve the soaking liquid.
- Soften the bacon, onion, and jalapeño pepper in a large Dutch oven or heavy-bottomed, oven-proof pot. (If you don’t like heat, leave the pepper out. Oh, I love it, though!)
- Add the seasonings, liquid, and beans.
- Bake in the oven.
You’re going to love the results of using dried beans for your baked beans recipe. 
Happy summer!
Looking for more bean side dishes? Give this one a try–> White Beans with Tomatoes and Fresh Garlic.
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Homemade Baked Beans from Scratch
- Total Time: 29 minute
Description
These homemade baked beans from scratch start with dried beans and end with baked beans perfection! They are worth the time.
Ingredients
- 1 pound dry Great Northern beans
- 1 pound bacon, chopped
- 1 large yellow onion, chopped
- 2 jalapeños, chopped (omit if you don’t like spicy)
- 1/4 cup tomato paste
- 1/4 cup maple syrup
- 1/4 cup molasses
- vegetable broth
- 1/4 teaspoon cayenne pepper (omit if you don’t like spicy)
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
Instructions
- Soak your beans overnight with just enough cold water to cover the beans.
- Preheat the oven to 250 degrees.
- Drain your beans and reserve the soaking liquid.
- Heat a Dutch oven or large, heavy-bottomed pan over medium heat and add the bacon, onion, and jalapeño pepper. Cook about 5 minutes, until the onion and jalapeño are softened.
- Add the tomato paste, maple syrup, molasses, and beans.
- Measure your soaking liquid and add enough vegetable broth to equal 4 cups of liquid total. Add this to the Dutch oven and bring to a boil over high heat.
- Add the cayenne, black pepper, and salt and stir to combine.
- Cover and cook in the preheated oven (25o degrees) for 6-8 hours, until the beans are cooked.*
Notes
*Mine were perfect after 6 hours.
Recipe adapted from Alton Brown’s recipe.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
If you make this recipe, I would LOVE to see it! Snap a picture and share it on Instagram or Facebook and tag me @happyhealthymama
Are you looking for more recipes to bring to your summer barbecues or potlucks? Here are some ideas for you!
Broccoli Salad with Yogurt Dressing
Pesto Pasta Salad
Chickpea Salad
Cucumber, Green Grape, and Avocado Salad
Do you think that this will still work out if I omit the bacon?
Yes, it will work. Maybe add some smoked paprika or liquid smoke for that smoky flavor the bacon brings?
Love these beans! Since I don’t have a dutch oven, I made these in my slow cooker, cooking on low for 6 hours. Perfect, easy, and delicious!
So glad to hear that, Dianne! I think I’ll utilize my slow cooker next time I make these–perfect!!