These homemade baked beans are perfect for the barbecue season. They’re full of flavor, simple to make, and taste a million times better than canned baked beans. Once you try this recipe, you’ll be making it on repeat all summer long!

Baked beans have a long history, beginning back in pre-colonial times. Native American tribes would slow-cook beans over an open fire, mixing the beans with maple syrup and bear fat. European settlers eventually adapted the recipe and swapped the maple syrup with molasses, and the bear fat with pork fat. 

Baked beans are a dish that we all know and love, and has become a popular side dish for barbecues in the summer months. If you’ve never made your own baked beans from scratch, then now is the time!

Why You’ll Love This Recipe

  • It’s healthy. Unlike canned baked beans from the store which often contain preservatives, flavoring, and thickeners— this homemade baked beans recipe uses all natural and nourishing ingredients. Plus, it’s loaded in protein, fiber, and healthy fats.
  • Homemade baked beans taste way better than canned! If you’ve never had homemade baked beans— then you’re in for a treat! This baked beans recipe is jam-packed with flavor, and the beans come out soft and tender every time.
  • It’s perfect for the barbecue season. Hosting a summer BBQ or heading to a friend’s? Make these homemade baked beans! They are a family-favorite dish that everyone will love.
  • They are insanely delicious. The way that the flavors come together in this recipe is absolutely mouth-watering. Once you try them, you’ll never buy canned baked beans again!

Ingredients

  • 1 & ½ cups dried navy beans soaked overnight OR 2 15 oz cans of navy beans
  • 4 slices thick bacon chopped 
  • ½ yellow onion chopped
  • 3 garlic cloves
  • ½ cup ketchup
  • ¼ cup molasses
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 2 tbsp coconut aminos
  • 1 tbsp mustard
  • 1 & ½ tbsp apple cider vinegar
  • ½ cup apple juice OR water
  • ½ cup water
  • 1 tsp salt

How to Make Homemade Baked Beans

1. If using dried beans, drain and rinse the overnight-soaked beans. Place them in a pot, cover with water, and bring to a boil. Simmer for 1 hour or until tender. Drain and set aside. If using canned beans, skip this step.

2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Add the chopped onion and garlic and sauté until softened.

3. Stir in the ketchup, molasses, coconut sugar, maple syrup, salt, mustard, coconut aminos, apple cider vinegar, apple juice, and water. Add the beans and stir well to combine.

4. Preheat your oven to 300°F (150°C). Cover the pot and bake for 2 hours, stirring occasionally, until the beans are thick. You can also do this on the stove top.

5. Remove from the oven and let cool slightly before serving. Enjoy!

Barbecue Season Is Here!

Hosting a BBQ this summer or heading to a friend’s pool party? Learn how to make your favorite BBQ staples from scratch with my homemade hamburger bun recipe, homemade mayo recipe, and this homemade baked beans recipe! And if you want to learn how to make your year-round favorite staples from scratch— then make sure to grab a copy of my best-selling recipe guide Staples Made Simple. It’s full of healthier, from-scratch versions of your favorite kitchen staples that you and your family will love. Grab a copy today, and fill your kitchen with delicious and simple recipes just like this one!

Servings: 8 cups

Homemade Baked Beans

These homemade baked beans are perfect for the barbecue season. They’re full of flavor, simple to make, and taste a million times better than canned baked beans.
Print Recipe
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 & 1/2 cups dried navy beans soaked overnight OR 2 15 oz cans
  • 4 slices thick bacon chopped
  • 1/2 yellow onion chopped
  • 3 garlic cloves
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 tbsp coconut aminos
  • 1 tbsp mustard
  • 1 & 1/2 tbsp apple cider vinegar
  • 1/2 cup apple juice OR water
  • 1/2 cup water
  • 1 tsp salt

Instructions

  1. If using dried beans, drain and rinse the overnight-soaked beans. Place them in a pot, cover with water, and bring to a boil. Simmer for 1 hour or until tender. Drain and set aside. If using canned beans, skip this step.
  2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Add the chopped onion and garlic and sauté until softened.
  3. Stir in the ketchup, molasses, coconut sugar, maple syrup, salt, mustard, coconut aminos, apple cider vinegar, apple juice, and water. Add the beans and stir well to combine.
  4. Preheat your oven to 300°F (150°C). Cover the pot and bake for 2 hours, stirring occasionally, until the beans are thick. You can also do this on the stove top.
  5. Remove from the oven and let cool slightly before serving. Enjoy!

Notes

Store in an airtight container in the fridge for 4-5 days, or freeze in an airtight container or freezer bag (press out air and label). Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over low heat.

Did you make my homemade baked beans recipe? Let me know in the comments! And to explore the latest recipes on the blog, check out my recent posts:

  • Hey there! I’m Selina. 

    A homesteading momma obsessed with living a healthy, holistic lifestyle— teaching you how to do the same!

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