Homemade Baked Beans Recipe (Serves 4–6)
Ingredients:
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2 cups dried navy or great northern beans (or 4 cups canned beans, drained and rinsed)
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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1/2 cup ketchup
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1/4 cup molasses (or brown sugar if preferred)
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2 tbsp mustard (Dijon or yellow)
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2 tsp smoked paprika (optional, for smokiness)
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1–2 tsp Worcestershire sauce
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4 cups water or low-sodium broth (if using dried beans)
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Salt and pepper to taste
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Optional: 4–6 slices cooked bacon, chopped
Instructions (Using Dried Beans):
1. Prep the Beans:
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Rinse and soak the beans overnight (or use the quick-soak method: boil 2 minutes, then soak 1 hour).
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Drain and rinse the beans.
2. Cook the Beans:
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In a large pot, cover soaked beans with fresh water.
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Bring to a boil, reduce heat, and simmer 45–60 minutes until tender but not mushy. Drain and set aside.
3. Prepare the Sauce:
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In a skillet, sauté onion and garlic until soft.
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Stir in ketchup, molasses, mustard, Worcestershire sauce, smoked paprika, salt, and pepper.
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Cook for 3–5 minutes until fragrant.
4. Combine & Bake:
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Preheat oven to 325°F (160°C).
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In a baking dish, mix cooked beans with the sauce.
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Optional: stir in chopped cooked bacon.
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Cover with foil and bake 1–1.5 hours, stirring occasionally, until thick and rich.
5. Serve:
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Delicious warm as a side dish, on toast, or alongside barbecue dishes.
Quick Version with Canned Beans:
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Use 4 cups drained canned beans.
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Mix with sauce (ketchup, molasses, mustard, spices) in a skillet.
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Simmer 15–20 minutes to thicken and let flavors meld.
Tips for Perfect Baked Beans:
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Sweet vs. tangy: Adjust molasses/brown sugar for sweetness; mustard and a splash of vinegar for tang.
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Smoky flavor: Add a few chopped smoked sausages or bacon pieces.
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Consistency: Bake longer uncovered at the end if you want thicker, stickier beans.
If you want, I can give a really quick 30-minute stove-top version that tastes almost as good as the slow-baked classic, perfect for weeknights.
Do you want me to do that?
