If you thought homemade baked beans were hard to make, you need to try this recipe. It’s does require some time (about 6 hours from start to finish) but it’s a great weekend dish and well worth a try because they are so much better than those canned ones!
Homemade Baked Beans
Summary: Baked beans from scratch isn’t a quick side dish but oh so worth the wait. So much better than the canned ones.
- 3 cups white pea beans
- 1/4 lb. slab bacon or salt pork
- 1 can (28oz/796ml) tomatoes
- 2 cups chopped onions
- 3/4 cup ketchup
- 3/4 cup fancy molasses
- 1/3 cup packed brown sugar
- 1 Tbsp. dry mustard
- 1/2 tsp. salt (omit if you are using salt pork)
- 1/4 tsp. pepper
- Rinse beans in a colander, discarding any blemished ones.
- In a large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain, discarding liquid.
- Return soaked beans to pot, along with 3 times their volume of fresh water. Bring to boil. Reduce heat and simmer, covered for 30 to 45 minutes or until tender. Drain, reserving 2 cups of the cooking liquid.
- Meanwhile, dice bacon and set aside. In bowl and using a potato masher, mash tomatoes in their juice.
- In beat pot or 16-cup casseroled, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
- Bake, covered in a 300° F. oven for 2 1/2 hours. Uncover and bake for 1 to 1 1/2 hours longer or until sauce is thickened and coats beans well.
- Variation: Maple and Apple Beans: substitute maple syrup for the molasses. Add 3 cups diced peeled apples and 1 Tbsp. cider vinegar along with crushed tomatoes.
Prep time: 15 min
Cook time: 3 hours
Total time: 6 hours
Number of servings (yield): 8