These homemade baked beans are made entirely from scratch — no canned beans. They’re perfect for family gatherings, potlucks, or holiday tables.
- What Kind of Beans in Baked Beans?
- How Many Canned Beans for One Pound Dried?
- How to Cook Crispy Bacon?
- Recipe
Ingredients
Homemade baked beans are a southern potluck classic. They pair beautifully with potato salad and other hearty sides. The sauce is simple: barbecue sauce (I prefer it to ketchup), a touch of tomato sauce, diced onion, and brown sugar for sweetness.
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What Kind of Beans in Baked Beans?
This recipe uses dried beans for the best flavor and cost-effectiveness. Navy beans are traditional, but Great Northern, Cannellini, or Peruano beans work well as substitutes.
How Many Canned Beans for One Pound Dried?
If you’re short on time, canned beans can substitute. Use four 15-ounce cans to equal one pound of dried beans. Rinse and drain them thoroughly before using.
How to Cook Crispy Bacon?
Cutting the bacon into bite-sized pieces before cooking makes it easier to brown evenly. To reduce splatter, add about a cup of water to the skillet with the bacon. Cook until the water evaporates; then the bacon will crisp as the fat renders. This yields tender, melt-in-your-mouth pieces that are perfect for baked beans.
If available, bacon ends and pieces are usually less expensive and work great for casseroles and sides like this.
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How to Serve Baked Beans
Baked beans are typically served as a side dish, but they also make a satisfying main when paired with a bread and a salad. They store well: keep leftovers in an airtight container in the refrigerator for up to four days, or freeze portions in half-quart containers for later use.
More Recipes
Other recipes you might enjoy:
- Cheesy Zucchini Squash Casserole
- Philly Cheesesteak Pizza
- Bread Machine Soft Pretzels
- Tortilla Chips from Scratch
- How to Cook Canned Black-Eyed Peas
Recipe
Homemade Baked Beans with Bacon
For more details, refer to the recipe below.
Equipment
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Large skillet
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3 quart baking dish
Ingredients
- 1 pound dried navy beans, prepared and fully cooked
- 10 ounces bacon, cut into bite-sized pieces
- 1 onion, diced
- 3/4 cup barbecue sauce
- 1/4 cup dark brown sugar, packed
- 8 ounces tomato sauce
- 1 cup water
- 2 tablespoons prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 pinch ground cloves
- 1 bay leaf
- baking spray
Instructions
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Heat the oven to 350°F.
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Drain and rinse the cooked beans; set aside.
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Cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels and reserve two tablespoons of bacon grease in the skillet.
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Cook the diced onion in the reserved bacon grease over medium heat until translucent, about 5–7 minutes.
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Stir in barbecue sauce, brown sugar, tomato sauce, water, mustard, Worcestershire sauce, and cloves. Heat until the sugar dissolves and the mixture is warmed through. Gently fold in the beans, half of the cooked bacon, and the bay leaf.
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Spray a baking dish with baking spray and pour in the bean mixture. Sprinkle the remaining bacon on top and press lightly with the back of a spoon.
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Bake uncovered for 45–50 minutes, until hot and bubbly. Remove and discard the bay leaf before serving.
Notes
This recipe yields about 12 servings and stretches farther when served with other sides. You can cook the bacon whole and crumble it or cut it before cooking — both work fine. See substitution notes above for using canned beans.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; verify nutrition and ingredient amounts if you have specific dietary needs. 24Bite®, Kim Guzman, and Christian Guzman are not responsible for individual results or reactions.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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