There are so many different baked beans recipes across the internet that masquerade as “homemade.” In reality though, all those individuals are really doing is doctoring up canned beans that were already precooked & processed in some industrial facility by adding some extra fixins’ to it (the most common one being ground beef). This has always bothered me though, because in my opinion, food that is homemade is actually made entirely from scratch. So I sought out to find the definitive baked beans recipe using fresh beans and minimally processed ingredients (in other words, no ketchup or bbq sauce either). Once you try these, I promise you’ll never want to go back to eating canned baked beans!
Key Ingredients for Baked Beans From Scratch
Aside from using fresh beans, this recipes for baked beans are made using some of your standard ingredients: Bacon, Mustard, Vinegar, Black Pepper, and Table Salt. That said, what makes this recipe stand out from the rest is the use of all Maple Syrup and Tomato Puree.
- Maple Syrup: Most recipes will call for the use of Brown Sugar in order to give baked beans their sweetness. Instead, I opted to use Maple Syrup in my recipe, for a few reason. Once, while brown sugar offers virtually no nutritional value, maple syrup contains zinc and antioxidants, all of which are essential to our health. Also, brown sugar has a tendency to crystallize once it’s dissolved then cooled in liquid form. But more importantly, the maple syrup gives baked beans a more complex, earthy flavor than you would get with any sugar. That said, you must be careful and ensure that you’re using pure maple syrup and not any fake imitations (there are plenty out there!).
- Tomato Puree: Often times, people will add Ketchup or Barbecue Sauce to their baked beans (whether doctored or from scratch) to give them a tomato-based sweetness. The problem with both of these items is they’re often choke full of food dyes, high-fructose corn syrup and added seasonings that can ruin the balance of flavor in the dish that you’re preparing. While the Tomato Puree I use is canned and not technically fresh, it is what is considered minimally processed because it contains no other ingredients (it’s literally just heated, strained and blended tomatoes). This is ideal to ensure you have full control/visibility over how your beans are flavored, as well as ensure you’re not ingesting any potentially unhealthy additives.
- Reserve Bean Liquid: Part of the reason for using this extra liquid is to ensure the beans don’t dry out while baking in the oven. But you may ask, why not just use plain water instead of having to reserve the liquid from the cooked beans? In many ways, the reserve bean liquid is similar to pot likker. As the beans simmer, all of the protein and starch is being released into the water. So unlike plain water, it gives the dish a more concentrated bean taste. Preserving the bean liquid and added it back in before putting the baked beans in the oven also ensures you’re getting the nutrients from the beans themselves released during the simmering process.
- Baking Soda vs. Baking Powder: You’ll find that many recipes will only use baking powder for Cornbread, which can be perfectly fine. But I opted to use both for a few reasons. For one, the gas bubbles from when the baking soda dissolves help to keep the gluten in the flour from coagulating too soon, which gives the fat in the batter more time to caramelize (this will help to give the cornbread a more picturesque brown color). Also, the baking soda will act to neutralize the strong tangy flavor in the buttermilk (which will be discussed below). Furthermore, using both baking and baking powder gives the Cornbread an extra bit of lift, so that it’s not as flat.
Baked beans are a staple that is commonly served as a side on holidays, as well as at BBQs, but especially in the Summer time around the 4th of July and Labor Day. And despite how flavorful they are, they’re surprisingly nutritious. They’re rich in fiber which is good for our body’s digestive health. They’re also provide other essential nutrients such as ammino acids (which are good for the building of muscle building), iron and magnesium. They also contain plenty of protein, which helps the body maintain muscle mass. They can even help to lower cholesterol and blood pressure. It’s one of those dishes that you won’t feel guilty eating despite them being so tasty.
Tips for Making this Recipe
Remove stones and any beans with extensive discoloration. To be clear, minor discoloration of the beans is not a cause for concern. Many of the beans will have minor brown spots or specks from bruising during harvesting/packaging and due to exposure to cold temps (known as russeting), but these are still perfectly safe to consume. That said, you want to keep an eye out for beans that are extensively covered with a rusty brown substance. If they have a foul odor and signs of mold, they should be removed and discarded immediately. You should also be mindful of any stones that might be in the beans package, as these do occasionally get included in the packaging by accident.
For easier dicing, freeze your bacon first. Since bacon is so fatty, it’s not the easiest thing to dice into when it’s at room temp or you take it out the refrigerator. To firm up the bacon so that you can cut / slice it without much difficulty, I recommend sticking it in the freezing for around 15 to 30 minutes. You don’t want the bacon to be completely solid that you’re unable to pull the slices apart, but you do want to freeze it long enough that can easily use a knife or kitchen shears to turn the slices into uniform cubes. For the best results, be sure you are using a knife or kitchen shears that are not dull.
For best results, use a glass or ceramic baking dish. To ensure efficient baking of the beans while they’re in the oven, I strongly recommend using a baking dish that is either glass or ceramic. The reason why is because they’re both excellent in terms of conducting heat evenly throughout the dish. Another nice perk with a ceramic baking dish in particular is that as you bake savory dishes (such as this one), the stoneware will become seasoned over time. I would advise against using a silicone baking dish. While it is great for baking because of its non-stick surface, it’s a very poor conductor of heat. Thus, using it will significantly extend the cooking time for the baked beans.
Do not overcook the beans. While you do want to avoid eating beans that are undercooked (because they will end up having a crunchy texture and may still contain toxins that aren’t safe for digestion), you also have to be extremely careful not to overcook them as well. If the beans simmer for too long, they’ll lose their firmness and start to become mushy. To ensure that the beans are done before combining the other ingredients and baking them, I like to taste a bean or two. What I look for is that the bean is chewy in your mouth, but at the same time it still holds its shape if you try to squeeze it in your hand.
Frequently Asked Questions
Can you add Diced Onions or Celery to this recipe?
I’m personally not a fan of having these extra ingredients in my baked beans (personal preference), which is why I officially excluded them from my recipe. It’s mainly because I dislike the texture they give the baked beans. That being said, if you prefer having these items in your baked beans, you can certainly add them while combining the ingredients. If you do add diced onions, I would just advise omitting the onion powder from the recipe (so that the onion flavor isn’t overpowering)
Can I substitute the Blackstrap Molasses with Regular Molasses?
I am aware that Blackstrap Molasses is not an easy ingredient to find, many because it has a very intense flavor due to its reduced sugar content (so there isn’t a ton of demand). However, for that same reason, it is the far superior kind of molasses in savory dishes such as this one. If you do find yourself having trouble acquiring blackstrap molasses, then substituting it with regular (unsulphured) molasses is fine. Just be aware, you may end up with baked beans that are a bit more sweeter due to its higher sugar content.
Can you substitute the Great Northern Beans for Navy Beans?
Me personally, I prefer using Great Northern Beans for baked beans. The reason why is because Great Northern Beans tend to be larger/thicker, thus they tend to do a better job holding their shape and remaining firm while you simmer them. Navy Beans is a common alternative that people use for their baked beans, but because they’re smaller, they tend to become mushy much more easily as they’re simmer. Aside from that, navy beans are a perfectly fine baked beans substitute if you’re unable to find great northern beans.
Can you substitute Ground Mustard for Yellow Mustard?
This recipe has not been tested with yellow mustard, thus I don’t recommend substituting this ingredient. What I can tell you is that yellow mustard is a processed ingredient that includes a bunch of additives such as vinegar, salt and turmeric. Thus ,it can potentially throw off the balance of flavor in the baked beans.
How long are baked beans good for, once stored?
As long as the baked beans are covered or placed in an airtight container, they should be safe to eat in the refrigerator for up to 3 days. Beyond 3, I would advise that you dispose of the cornbread as it may no longer be edible.
Try These Other Sides
-
Best Cornbread (Southern-Style)
-
Red Lobster Cheddar Bay Biscuits (Copycat)
-
Better Than Church’s Honey Butter Biscuits Recipe
-
Best Baked Mac and Cheese
Homemade Baked Beans (NO Canned Beans)
Equipment
- 1 5qt Pot
- 1 Cooking Spoon
- 1 Colander
- 1 9x13 Oven-Safe Dish
- 1 Large Bowl (for Bean Liquid)
- 1 Sharp Knife *OR* Kitchen Shears
- Butcher Block *OR* Cutting Mat
- Measuring Cups/Spoons
Ingredients
- 1 LB Great Northern Beans
- 4 Slices Thick-Cut Bacon
- 15 Oz Tomato Puree
- 1 Cup Reserve Bean Liquid
- 1/2 Cup Maple Syrup
- 1/2 Cup Blackstrap Molasses
- 2 TBSP White Wine Vinegar
- 2 TSP Iodized Salt
- 1 TSP Ground Black Pepper
- 1 TSP Ground Mustard
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1/2 TSP Smoked Paprika
- 1/2 TSP Ground Ginger
- 1/2 TBSP Iodized Salt (for soaking beans)
- 1/2 TSP Baking Soda (for soaking beans)
Instructions
- Add 1 LB great northern beans to 5qt pot and soak in 10 cups water + baking soda for at least 6-8 hours.
- Drain & wash beans.
- Place beans back in pot with 1/2 TBSP Iodized Salt and warm on high heat until boiling.
- Reduce heat to medium-low and continue to simmer for 1 Hour*** (or until beans are tender).
- Remove beans from heat and drain excess liquid (save liquid for later use).
- Chop bacon into large bits and fry in skillet on medium-high heat for 6-7 minutes***.
- Add all ingredients to 5qt pot and stir until combined.
- Place beans and 1 cup of bean liquid in 9x13 oven-safe dish, then bake in oven at 400*F uncovered for 30-40 minutes***.
- Remove beans from the oven and cool for 15-20 minutes.