These delicious homemade baked beans are sweet, savory, smoky and the perfect side dish for all of your summer BBQs made with Hellmann’s® Real Ketchup! Includes instructions for both dried and canned beans (vegetarian and gluten-free options).
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Is there a more iconic side dish for summer barbecues than baked beans? The sweet and savory beans are almost always present at summer cookouts from Memorial Day to Labor Day, and for good reason – they’re delicious!
If you’ve ever wanted to make homemade baked beans, look no further. I have the perfect recipe for you! Most recipes out there for baked beans start with canned pork and beans, which I’m not a huge fan of. You can’t always control what goes into it that way, and they tend to be overly sweet.
But making homemade baked beans from scratch – starting with either dry beans or plain canned beans for a shortcut – are much easier to make than you may think! And when you make baked beans from scratch, you know exactly what you’re putting in them. Most baked beans use navy beans, which are not navy at all. They are small white beans that are available both dry and canned.
Since we’re talking about ingredients, I use Hellmann’s® Real Ketchup in my baked beans. It’s made with only 6 real, simple ingredients, and it’s sweetened only with honey – no high fructose corn syrup. I can feel good about keeping Hellmann’s® Non-GMO, preservative-free, kosher and gluten-free ketchup in my kitchen for cooking and dipping!
The rest of the ingredients are pretty straight-forward as well. The only one you may need to check your label on is the Worcestershire sauce. If you want to make these baked beans vegetarian or gluten-free, make sure your Worcestershire sauce fits your needs. Some contain gluten (from soy sauce) and some contain anchovies. If you need to, you can always leave it out if you can’t find one that fits your needs, and the beans will still be delicious!
Now for a quick breakdown on how to make homemade baked beans:
- Start by soaking your dry beans overnight. This makes cooking time faster and also improves digestibility of the beans.
- The next day, drain the soaked beans, add fresh water, and boil for about an hour to soften them up. You’ll skip these first two steps if you’re using canned beans.
- After boiling, drain the beans and stir in all the rest of the ingredients.
- Bake! I bake mine covered for about an hour, then uncovered for about 30 minutes. This way, the beans soak up all the delicious flavor while becoming nice and tender, then the sauce gets thick and bubbly. You may need to add more liquid after uncovering the beans if they seem a little dry.
That’s it! You end up with the most delicious, sweet, savory, smoky baked beans from scratch that are way better than what you can find in a can.
These homemade baked beans go perfectly with everything from burgers to BBQ chicken to ribs or pulled pork. They will be a welcomed addition to any cookout you attend this summer!Print
Homemade Baked Beans
These delicious homemade baked beans are sweet, savory, smoky and the perfect side dish for all of your summer BBQs! Includes instructions for both dried and canned beans (vegetarian and gluten-free options).
- Prep Time: 10 min + soaking time
- Cook Time: 1 hr 45 min
- Total Time: -52109529.033333 minute
- Yield: 10 servings 1x
- Category: side dish
- Method: baked
- Cuisine: American
- 1 lb. dry navy beans (see notes for canned beans instructions)
- 1/2 tsp salt
- 1 small onion, diced
- 2–3 slices bacon, cooked and crumbled (you can also use a ham hock, if you have one)*
- 2/3 cup Hellmann’s® Real Ketchup
- 1/3 cup brown sugar
- 1/4 cup molasses
- 3 tbsp Worcestershire sauce*
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp freshly cracked black pepper
- 1 bay leaf
- Place beans in a large bowl and cover with 2-3 inches of water. Allow beans to soak overnight. Drain beans and place in a large pot or Dutch oven. Cover with about 2 inches of fresh water. Add salt and bring to a boil. Reduce heat and simmer 1 hour.
- Heat oven to 375°F.
- Drain beans, reserving cooking liquid. Add beans back to the Dutch oven with remaining ingredients and about 1 cup of reserved cooking liquid. Stir to combine. Cover and bake 1 hour. (You can also pour the mixture into a 13×9″ casserole dish and cover with foil.)
- Remove lid or foil and bake an additional 30-40 minutes, or until beans are tender. You may need to add more cooking liquid if beans appear dry.
- Remove bay leaf (and ham hock, if using) before serving.
To make the recipe with canned beans:
- Skip the soaking and boiling steps. Add 4 (15 oz) cans of navy beans, drained and rinsed, to a Dutch oven or casserole dish with remaining ingredients (omit salt) and add 3/4 cup water. Stir to combine.
- Bake uncovered for 30-45 minutes, or until beans are tender and sauce is thick. Add additional water as needed. Remove bay leaf (and ham hock, if using) before serving.
*For vegetarian version, omit bacon or ham hock, and make sure your Worcestershire sauce is vegetarian.
* For gluten-free, make sure Worcestershire sauce is gluten-free.
Keywords: beans, BBQ, side dish