Homemade Baked Beans

This old-fashioned baked beans recipe is a comforting dish that comes together with only a handful of simple ingredients. Inspired by Heinz baked beans, this homemade version is sweet and tomatoey with a rich, deep flavor.

While H isn’t a fan of British-style baked beans, I could eat them all day! They’re warm and cozy, making them a delightful way to start the day, whether I’m enjoying them alongside a full English breakfast or simply with some toast.

 

Why You’ll Love This Recipe

• Did you know that canned Heinz baked beans aren’t baked? This recipe also doesn’t actually bake the baked beans. It comes together easily on the stovetop!
• Whether you want to use dried beans like myself or canned beans, this baked beans recipe is absolutely mouthwatering.
• You only need a handful of pantry staples! I love that you don’t need a ton of ingredients to make this from scratch.
• While I’m more than fine with cracking open a can of baked beans, I was reading the ingredients list and thought, how hard could it be to make it from home? It’s definitely more budget-friendly and you can adjust the ingredients to change the flavor profile to your liking.

Ingredients You’ll Need

navy beans — I use dried navy beans but you can also use canned navy beans. If you prefer (or only have) a different white bean, you can use that instead.

broth — I cook my dried navy beans with chicken broth, and I also simmer the sauce in the chicken broth. This adds more flavor than using water. I also use the broth that the beans were cooked in, instead of draining it, as it adds even more flavor.

ketchup — for that sweet, tomatoey taste.

tomato paste — to add a deeper tomato flavor.

Worcestershire sauce — to add umami flavor to the beans.

brown sugar — I highly recommend using dark brown sugar over regular or light sugar. It adds a lovely deeper flavor.

seasoning — I use a combination of garlic powder, onion powder, paprika, salt, and pepper.

apple cider vinegar — I love the tangy flavor that a splash of ACV adds to the baked beans. It helps cut through the richness.

How to Make Baked Beans

• If using dried beans, rinse the dried navy beans and give them a once-over to make sure there is no dust or debris. Add the dry beans to a bowl and cover with water to soak for 8 to 24 hours. (I add 3 cups of water to every 1 cup of beans. Beans absorb and expand quite a bit so make sure you add enough water.)
• After soaking, discard any beans that have floated to the top, drain the water, and give them another quick rinse.

• Add the drained, soaked beans and 4 cups of broth to a Dutch oven or heavy-bottomed pot. Bring the liquid up to a boil before lowering the heat to medium-low and simmer, covered, for an hour. Then simmer for another 1½ to 2 hours with the lid slightly ajar, checking on the beans every 30 minutes. Skim off any foam and add additional water if required. Once the beans are soft, but still slightly firm, take the pot off the heat.
• In another pot, add the ketchup, tomato paste, Worcestershire sauce, dark brown sugar, garlic powder, onion powder, paprika, and apple cider vinegar.

• Give everything a stir and add 2 cups of broth. Bring the liquid up to a boil over medium heat and then simmer for 15 to 20 minutes.

• Add the cooked navy beans along with the broth to the pot. There should be around 1 to 2 cups of liquid left. Not to worry if there’s too much (cook it down!) or too little (add a bit of water!) as this recipe is very forgiving.
• Make a cornstarch slurry by mixing the cornstarch with some cold water and add it to the pot. Simmer for 15 to 20 minutes or until the baked beans have thickened to your liking. Make sure to stir throughout to ensure the beans do not stick to the bottom of the pan.
• Add salt and pepper to taste.

Make Ahead Tips

• Meal prep: once cooled, store the baked beans an airtight container for up to 4 days in the fridge.
• Freezer: allow the baked beans to cool before transferring them into an airtight container and storing them in the freezer. Freeze for up to 3 months.

More Pantry Staples Recipes

• Instant Pot Chickpeas
• Instant Pot Lentils
• Instant Pot Basmati

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