Old Fashioned Baked Beans have a tangy sweetness that develops in the oven while baking. Homemade baked beans are rewarding and it's an easy recipe that fills the house with a comforting aroma.
Old Fashioned Baked Beans is actually a simple recipe. This is one of those easy recipes that leaves you feeling accomplished after the oven door is closed.
Not only that - there is a bonus. The house will be filled with a comforting aroma.
I'm never quite sure if there is actually a season for baked beans.
It's one of those dishes that travel well so it can go to beach barbecues and picnics but then it also can warm up the house on those cold days and become perfect comfort food.
Okay - Decision made! It is a year-round recipe.
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💭 Why soak dried beans
- Some beans need to be soaked because they have thicker skins. They will plump up beautifully as in the photo above and they are then much quicker to prepare for meals.
- Beans can cause digestive problems for some people and soaking them overnight will remove those indigestible sugars and things will be much 'calmer'.
So get out your big pot and take a few moments to make a wonderful homemade meal. If you are lucky enough to have leftovers the beans are just as good the second day as the first.
🥘 Ingredients
- Great Northern Beans are one of the most popular beans out there and they have a mild flavor.
- Coconut oil a nice base for sauteeing. You can use extra virgin oil as a substitute.
- Onion is the best base for so many recipes. They cook up sweet and taste great.
- Ketchup is a miracle addition for the nice sweetened tomato flavor.
- Dark brown sugar adds a deep rich sweetness.
- Maple syrup that healthy sweetener that we all love.
- Mustard is a great foil in combinations with brown sugar.
- Dry mustard is tangy and also helps mellow out the syrup.
- Garlic powder goes a long way in the flavor department with just a little bit.
- Chili powder adds a nice kick.
- Cayenne pepper gives a peppery heat.
- Salt a little bit goes a long way for this seasoning.
- Ground black pepper is very spicy so don't use a lot.
- Vegetable broth adds flavor and the necessary liquid.
- Water adds the additional needed liquid to the recipe.
🔪 Instructions
- The night before baking:
- Rinse and drain the beans.
- Place in a large stockpot and cover with fresh water to cover by about 3" to 4". Let set overnight.
- The day of cooking:
- The beans will have just about doubled in size. Drain the beans and set aside.
- In the same large pot heat the oil to medium. Saute the onion until it is translucent. About 10-15 minutes.
- Turn the heat to low and add the ketchup, dark brown sugar, maple syrup, mustard, dry mustard, garlic powder, chili powder and cayenne, salt, and black pepper.
- Stir well and then add the water, vegetable broth, and drained beans.
- Bring to a boil and cover. Turn down the heat and simmer, covered, for one hour. Stirring, occasionally, so that it does not stick. You can also make sure the liquid is not cooking away. It shouldn't with the lid on.
- Now comes the baked beans part. Pour everything into a large covered casserole - up to 4 quarts in size. Be careful.
- Cover and bake at 325 degrees for 3 hours. Remove lid and bake another hour and until thickened.
- Serve the old fashioned baked bean nice and hot.
👩🏻🍳 How to store and freeze baked beans
This keeps beautifully in the fridge for four days. It also freezes really well.
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.
Serve hot.
📖 More baked beans recipes
- Would you like to try your hand at Barbecue Baked Beans from the Slow Cooker? This one has a little tempeh bacon included.
- And last but not least. How about some great baked beans with a kick! These are also from the crockpot.
📋 Recipe
Old Fashioned Baked Beans
Ingredients
- 1 pound dried Great Northern Beans
- 1 tablespoon coconut oil
- 1 cup chopped onion
- 1 cup ketchup
- 1 cup dark brown sugar - packed
- ¼ cup maple syrup
- 1 tablespoon prepared mustard
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- 1 tablespoon chili powder
- ½ teaspooon cayenne
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups vegetable broth
- 1 cup water
Instructions
- The Night before baking:
- Look through your dried beans, rinse and drain.
- Place in a large pot and cover with fresh water to cover by about 3" to 4". Let set overnight.
- The day of cooking:
- Drain the beans and set aside.
- In the large pot heat the oil to medium. Saute the onion until it is translucent. About 10-15 minutes.
- Turn to low and add the ketchup, dark brown sugar, maple syrup, mustard, dry mustard, garlic powder, chili powder and cayenne, salt and black pepper.
- Stir and then add the water, vegetable broth and drained beans.
- Bring to a boil and then turn down to a low and simmer, covered, for one hour. Stirring, occasionally, so that it does not stick.
- Pour everything into a large covered casserole - up to 4 quarts in size. Be careful.
- Cover and bake at 325 degrees for 3 hours. Remove lid and bake another hour and until thickened.
Nutrition
Emily
I love that there's maple in this recipe, looks and sounds so delicious!
Jennifer
Delicious but do you have instant pot directions?
Ginny McMeans
I haven't made this recipe in an instant pot Jennifer but I have done other beans so this is a good guess. The most important part is that you have a pot that is large enough.
Add 4 tablespoons water to the instant pot insert. Push the saute function and add the diced onion, Saute and stir for about 2 minutes.
Add all of the rest of the ingredients. It should not be filled more than 2/3rds of the instant pot. There should be a mark on the inside of your instant pot.
Make sure the beans are covered with the liquid.
Tighten the lid and close the vent. Set on manual/high pressure for 35 minutes. This also includes the time it takes to build pressure.
The electric pot will turn off and just leave it alone. Let it naturally release about 20 minutes. You can also quick release if you are in a hurry. Check to see if the pressure has released and take off the lid.
These won't be truly baked beans anymore but they should taste very good.
Sara
I have made these so many times now I think I know the recipe off by heart - I have served them to overnight guests for breakfast, my grandchildren obsess about them and have renamed me Beany Nan - they freeze beautifully too so I can send guests home with some for later - the ONLY adjustment I make is to halve the brown sugar