If you’re craving rich, smoky flavor without the canned stuff, these baked beans from scratch are a game-changer. Made with dry beans and a homemade sauce, this recipe is hearty, comforting, and perfect for BBQs or weeknight dinners.
Quick Recipe Overview: Baked Beans from Scratch using Dry Beans
⏱ Ready In: ~3 hours (mostly hands-off)
🥄 Serves: 6–8 servings
🔥 Calories: ~220 per serving (estimate)
🍲 Main Ingredients: Dry navy or white beans, bacon or smoked sausage, onions, brown sugar, molasses, tomato paste, mustard
🌱 Dietary Info: Gluten-free option, hearty protein & fiber
💛 Why You’ll Love It: Deep homemade flavor, no canned beans, perfect for gatherings
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“Baked beans are one of my husband’s favorite sides, I love that I can make them just as delicious but healthier than the canned version!” – Steph
Why You’ll Love This Recipe
- True scratch version — No cans; we soak and bake dry beans for superior flavor and texture.
- Rich, smoky sauce — Brown sugar, molasses, and mustard create a sweet-tangy base that sticks to every bean.
- Crowd pleaser — Great for BBQs, potlucks, or cozy dinners with leftovers that taste even better the next day.
Cooking from scratch with dry beans is so underrated! Whoever said that living on rice and beans was for hard times must not have had the right seasonings, because beans are a favorite around here. If you’re a dry bean fan, check out my Dry Bean Chili Recipe! Looking for another from scratch side to replace canned classics? Try my cream corn from scratch.
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Key Ingredients
- Dry Navy or Great Northern Beans: The foundation of true baked beans from scratch. Starting with dry beans gives a better texture and deeper flavor than canned beans. Soak before cooking for even tenderness and better digestibility (source). I buy organic dry beans in bulk from Azure Standard.
- Bacon: Adds smoky richness and savory depth. The rendered bacon fat also builds the flavor base for sautéing the onions.
- Onion: Essential for sweetness and balance. It softens into the sauce and adds classic homemade flavor.
- Brown Sugar: Brings that traditional sweet BBQ note and helps thicken the sauce as it bakes.
- Molasses: The signature ingredient for authentic baked beans flavor—deep, slightly bitter, and rich.
- Tomato Paste (or Ketchup): Adds body and a subtle tang to round out the sweetness.
- Yellow Mustard: Brightens the sauce and balances the sweetness with acidity.
- Apple Cider Vinegar: A small amount lifts the entire dish and prevents it from tasting too heavy.
- Salt + Black Pepper: Simple seasonings that enhance the smoky-sweet profile without overpowering it.
Step-By-Step Instructions for Making Baked Beans from Scratch using Dry Beans
Step 1 – Soak the beans (overnight). Place 1 lb dried navy beans in a large bowl, cover with plenty of water, and soak overnight.
Step 2 – Cook the beans (next morning). Drain the beans, add them to a pot of cold water, cover, bring to a boil, then reduce to a gentle simmer for about 1 hour until fork-tender (not mushy).
Step 3 – Drain and rinse the cooked beans with cold water; set aside.
Step 4 – Sauté bacon + onion. In a heavy-bottom Dutch oven, sauté ½ lb diced bacon and 1 finely diced onion for about 5 minutes, until the onion is translucent.
Step 5 – Build the sauce. Add salt, pepper, mustard powder, molasses, brown sugar, ketchup, and water to the Dutch oven. Bring to a boil, stirring occasionally.
Step 6 – Add beans. Stir the cooked beans into the boiling sauce, then remove from heat.
Step 7 – Bake low and slow. Cover with a lid and bake at 275°F for 5–6 hours. Stir every 30 minutes, adding a few tablespoons of water if the beans start looking dry.
Step 8 – Serve. Serve hot (and yes—leftovers get even better).
Baked Beans from Scratch FAQs
To make baked beans from scratch with dry beans, soak the beans overnight, then simmer until tender before baking them in a sweet and smoky sauce made with bacon, onion, molasses, brown sugar, and tomato. Baking low and slow allows the sauce to thicken and the flavors to fully develop.
Soaking beans before making baked beans from scratch is highly recommended. Soaking helps the beans cook more evenly, reduces overall cooking time, and can improve digestibility. If short on time, you can use a quick-soak method by boiling the beans for 2 minutes, then letting them sit covered for 1 hour before cooking.
Baked beans from scratch typically take several hours to prepare because dry beans must first be soaked and simmered. After that, they bake in the oven for 4–6 hours at a low temperature to develop deep flavor and a thick sauce.
Baked beans from scratch may stay hard if they were not soaked long enough, not simmered until tender before baking, or if acidic ingredients were added too early. Always cook the beans until fork-tender before combining them with the sauce and baking.
Yes, baked beans from scratch are perfect for making ahead. In fact, the flavor improves after resting overnight. Store them in the refrigerator and gently reheat before serving, adding a splash of water if needed to loosen the sauce.
Expert Tips
- Salt after simmering. Avoid salting the soaking or simmering water—too much salt early on can affect how evenly the beans soften. Season fully once the sauce is built.
- Don’t rush the simmer. Beans should be fully tender before baking. If they still have a firm center, they won’t magically soften in the oven.
- Layer the smoke. Bacon adds richness, but a small splash of smoked paprika or a dash of liquid smoke can deepen that classic BBQ flavor.
- Use a Dutch oven. A heavy pot distributes heat evenly and prevents scorching during long baking.
- Stir, but not constantly. Stir every 30–45 minutes to prevent sticking, but keep the lid on most of the time so moisture doesn’t evaporate too quickly.
- Let them rest. Beans thicken as they cool. If they seem slightly loose when you pull them from the oven, give them 20–30 minutes to settle before serving.
- Taste before serving. Right at the end, adjust with a splash of apple cider vinegar (for brightness) or a pinch of brown sugar (for sweetness) to balance flavors.
These baked beans pair perfectly with my husband’s grandma’s cast iron skillet meatloaf recipe!
Storage
- Refrigerator: Store cooled baked beans from scratch in an airtight container for up to 4–5 days. The flavor actually deepens overnight.
- Reheating: Warm gently on the stovetop or in the oven at 300°F. Add a splash of water if the sauce has thickened too much.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead Friendly: These beans are ideal for prepping 1–2 days in advance for BBQs or gatherings.
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Baked Beans from Scratch using Dry Beans
Ingredients
Equipment
Method
- Soak the beans (overnight). Place 1 lb dried navy beans in a large bowl, cover with plenty of water, and soak overnight.
- Cook the beans (next morning). Drain the beans, add them to a pot of cold water, cover, bring to a boil, then reduce to a gentle simmer for about 1 hour until fork-tender (not mushy). Drain and rinse with cold water; set aside.
- Sauté bacon + onion. In a heavy-bottom Dutch oven, sauté ½ lb diced bacon and 1 finely diced onion for about 5 minutes, until the onion is translucent.
- Build the sauce. Add salt, pepper, mustard powder, molasses, brown sugar, ketchup, and water to the Dutch oven. Bring to a boil, stirring occasionally.
- Add beans. Stir the cooked beans into the boiling sauce, then remove from heat.
- Bake low and slow. Cover with a lid and bake at 275°F for 5–6 hours. Stir every 30 minutes, adding a few tablespoons of water if the beans start looking dry.
- Serve. Serve hot (and yes—leftovers get even better).
Nutrition
Notes
- Soaking matters. Soak dry beans overnight for even cooking and better texture. If short on time, use the quick-soak method (boil 2 minutes, rest 1 hour, then drain).
- Cook beans before baking. Always simmer beans until fork-tender (but not mushy) before adding them to the sauce. Acidic ingredients can slow softening if added too early.
- Low and slow is key. Baking at a low temperature for several hours develops deep flavor and thickens the sauce naturally. Stir occasionally and add a splash of water if the beans look dry.
- Adjust sweetness. Reduce brown sugar slightly for less sweetness, or add an extra tablespoon of molasses for a deeper, richer flavor.
- Thicker sauce tip. If the sauce isn’t thick enough near the end of baking, remove the lid for the last 30–45 minutes.
- Make ahead. These baked beans from scratch taste even better the next day as the flavors continue to develop.
- Freezer friendly. Cool completely before freezing. Reheat gently with a little water to loosen the sauce.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
Baked beans are one of my husband’s favorite sides, I love that I can make them just as delicious but healthier than the canned version!