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).
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.