My Homemade Baked Beans

Wow, people, for anyone who passes on the typical overly sweet and salty canned pork and beans, these sultry beans are a revelation. They're surprisingly easy to make, slow-cooked in the oven to infuse the beans with maple syrup, molasses and spices like smoked paprika and ginger. They're especially good with barbecue, just watch people come back for another helping the next time you put out a big platter of ribs or brisket or ...

Homestyle, Approachable Whole Food, Made from Scratch with Molasses, Putting the Beans in the Style of Boston Baked Beans. An Easy, Healthy Side Dish. Hearty & Filling. Fun Picnic Food. A Barbecue Classic. A New Addition to The Homemade Pantry, a Kitchen Parade Specialty. Budget Friendly. Easy DIY. Not just vegan, Vegan Done Real. Naturally Gluten Free. Tomato Free. So Good!!

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I Swear ...

Time was, my then-young nephew would eat only pork and beans. No surprise, right? I understand other kids go through similar stages. He cooks for himself now but I'm willing to bet, he stocks up on baked beans just like I once did whenever he and his brother and their mom, my sister, would visit.

Here, we love beans too, especially beans on Fried Bread, our version of beans on toast.

So it's no wonder that I cook a pot of beans a couple of times a month, for sides, sure but also just as a plant-based starch for big dinner salads. Or a little lunch with cottage cheese. Or a little protein before bed.

But My Homemade Baked Beans are special: they're extra good with barbecue, I'm even tempted to call them "pit beans" but don't because that name implies the addition of meat, especially pulled pork — which would be awesome, come to think of it.

Let me tell you all about 'em!

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About This Recipe: My Homemade Baked Beans

• This is a recipe I've been working on for a long while, a few years even. The result is tender but meaty beans slow-cooked and positively packed with layers of flavor. Is that molasses? (Yes.) Hmmm, coffee?? (Yes again.) They're barely sweet but definitely spiced for a more nuanced, grown-up palate.

• When to Serve = These beans are especially good served with BBQ and smoked meats. But they're also one of a handful of beans recipes that I use in order to have cooked beans on hand nearly all the time.
• The beans are vegan and gluten free, also tomato free for those with nightshade issues.
• Distinctive Ingredients = Uncooked Dried Beans (of course!) + Maple Syrup + Molasses + Spices (dry mustard + smoked paprika + ginger + instant coffee + salt + pepper)
• Short Ingredient List = all the above + onion + red wine vinegar
• It takes about 7 - 9 hours to cook the beans in three different stints, but good news, there's less than 30 minutes of hands-on time and most of that is "just checking" for liquid levels.
• These beans are dark and sultry in appearance, the beans meaty and distinct in a dark sauce.
• For Garnish = I find "plain" beans to be quite pretty but if you don't, well, sure, sprinkle a few fresh herbs over top.
• Kitchen Tools = You'll need a large, heavy pot such as a Dutch oven, it should have a lid and be oven-safe.
• There are three different steps here. The first is to "quick soak" the beans by themselves on the stovetop. The second is to actually cook the beans, again by themselves, in the oven for 30 - 90 minutes. The last step is the longest, the cooked beans are slow-cooked in the oven with all the other ingredients.
• This is pantry-friendly recipe, if you've got some pinto beans, odds are pretty high you've already got the other ingredients on hand.
• This is a calorie-friendly recipe, compared to canned pork and beans which are high in both salt and sugar.
• This is a budget-friendly recipe, there are no hard-to-find pricey ingredients to seek out or order.
• As written, the recipe makes a generous five cups of beans. I find this is enough for family gatherings with lots of other dishes but not too much for the two of us to enjoy for a week or so.
• So good! I hope you love it!


• You might also like my Greek Baked Beans (Gigantes Plaki) with lots of veggies and a little cheese. They also start on the stove and finish in the oven.
• Not quite what you're looking for? Check out my other recipes calling for Uncooked Dried Beans & Peas.

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Hungry Yet?
A Special Menu

(I'm slowly building this menu, recipe by recipe)

Oven-Baked Ribs with
My Spice Rub

My Homemade Baked Beans
(recipe below)
Mac 'n' Cheese
Cooler Corn

My Peach Cobbler

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MY HOMEMADE BAKED BEANS

Hands-on time: 25 minutes over 7-9 hours
Time-to-table: 7 - 9 hours
Makes about 5-1/2 cups

SOAK THE BEANS
• 1 pound (454g) dried pinto beans, preferably recently purchased
• 7 cups water (more if needed to cover the beans by 1 inch)
• 1 tablespoon kosher salt (either Diamond Crystal or Morton's, also sea salt)

QUICK-COOK THE BEANS IN THE OVEN
• Soaked Beans
• Soaking Water

SLOW-COOK THE BEANS & FLAVORINGS IN THE OVEN
• Quick-Cooked Beans
• 1 medium onion (about 100g after trimming), diced small
• 1/3 cup (115g) maple syrup
• 1/4 cup (80g) molasses (no blackstrap, please)
• 2 tablespoons dried mustard, preferably hot dried mustard
• 1 tablespoon smoked paprika
• 1 tablespoon instant coffee or espresso granules
• 1 tablespoon kosher salt (assumes Diamond Crystal, use less Morton's Kosher or sea salt)
• 1 teaspoons ground ginger
• 1 teaspoon ground black pepper

TO FINISH
• A small splash or two of red wine vinegar, to taste

QUICK-SOAK THE BEANS Rinse the beans and pick through, discarding any deformed or shriveled beans. Dump the beans into a large, heavy Dutch oven (or similar), add the water and salt. Bring the water to a boil, let boil 1 minute. Turn off the heat, cover and let rest for 1 hour. (Alternatively, for an overnight slow soak, rinse and pick through the beans, then cover with water and salt. Without bringing to a boil, let the beans soak overnight, about 8-10 hours. Bring the beans to a boil before continuing.)

QUICK-COOK JUST THE BEANS IN THE OVEN Heat the oven to 350F/180C. Without refreshing the water, cover the Dutch oven and cook the beans and water until the beans turn soft and fully cooked, this may take 30 - 90 minutes, depending on the beans' freshness, just texture-check a bean after 30, 60 and 90 minutes. (Need more info? Check out Why Dried Beans Won't Cook.)

SLOW-COOK THE BEANS & FLAVORINGS IN THE OVEN AT REDUCED HEAT Reduce the oven heat to 225F/105C. Stir in all those ingredients (onion through pepper) and return to the oven for about 4 - 6 hours. Check the beans every hour, tasting a bean for flavor, making sure the beans don't run dry.

After 4 and even 6 hours, the beans may be a little liquid-y. Three choices.

• #1 Return to the oven, uncovered, for another 30 or 60 minutes.
• #2 Pull the beans out of the oven, simmer on the stove, uncovered, until the liquid cooks down.
• #3 (Recommended if making the beans a day ahead) Just cool a bit, then refrigerate until ready to reheat before serving, the beans will continue to plump up with that liquid.

TO FINISH Take one last taste of the hot beans, then add a teaspoon of red wine vinegar and taste again: the point is to add a little brightness, to introduce a little acidity to contrast with the spiced beans. Add a teaspoon or two more, to your own taste.

TO SERVE Serve while hot right away. Otherwise cover and refrigerate, I usually leave them right in the same pot. Just like pasta, beans soak up liquid! If this happens, just add a little hot water to the beans when heating them back. up.

TO REHEAT Two choices.

• #1 Simmer the beans on the stove until hot, leave the lid off if you'd like to cook off some liquid.
• #2 Heat at 350F/180C, from stone-cold to simmering takes about an hour, leave the lid off if you'd like to cook off some liquid.
• Either way, check frequently so the beans don't go dry. You do want some delicious liquid!

SERVING TIPS Nearly always, I make these beans ahead of time. About half the time, I make them just to have on hand to serve with whatever, beans on toast, beans and cottage cheese for a quick lunch, etc. So good! Other times, I make for serving with ribs, BBQ chicken, smoked brisket, either smoked here at home or BBQ picked up from a local barbecue spot.

LEFTOVER BAKED BEANS freeze okay, just be sure to completely cover the surface of the beans with wax paper to avoid freezer burn. In addition, don't think of frozen Baked Beans as "permanent storage": thaw and enjoy within a month or so.

ALANNA's TIPS Somehow, pinto beans just have the right texture for Baked Beans, plus they're easier to find than other types of dried beans. That said, I've used this recipe with "small red beans" and also a bag of mixed beans (the same HamBeenz beans in Homemade Chili with Dried Beans) and they work great as well. I don't think that kidney beans make good baked beans but if you want to try that, be sure to read the cautions (also in Homemade Chili with Dried Beans) about extra steps that are required to avoid gastrointestinal distress. Be prepared, cooking time can really vary. One pot will be done after four hours, another may be a little liquid-y after 6 hours. Just check and taste as you go. Not into onion? No problem, just use something else that's vegetal, celery, bell pepper, chopped small. You won't "taste" the vegetables but it makes a real difference in the final texture.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2024/09/my-homemade-baked-beans.html .

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Dried Beans: Stock Up for Cold Weather

more
~ recipes for uncooked dried beans ~

• THE RECIPE Homemade Chili with Dried Beans For a slow cooker or slow-cooking in the oven. No canned beans! (PIN This)
• ANOTHER TAKE Scandinavian Split-Pea Soup Traditional on Thursdays, without fail. (PIN This)

• THE RECIPE Greek Baked Beans (Gigantes Plaki) Cooked til creamy in the oven. (PIN This)
• ANOTHER TAKE How to Cook Dried Beans Mexican-Style from Scratch (Slow Cooker or Oven Slow-Cooking) Easy, economical, delicious. (PIN This)

• THE RECIPE Red Beans & Rice Slow cooked Creole comfort food. (PIN This)
• ANOTHER TAKE Ham & Beans How to make Ham & Beans with a leftover ham bone. (PIN This)

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ recipes for dried beans ~
~ maple syrup recipes ~
~ molasses recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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