Baked Beans

Growing up, the smell of baked beans baking in the oven always made me feel at home. My grandmother used to say that the secret to great baked beans was a little love and a lot of patience. I remember sitting at her kitchen table, watching her stir the pot, and sneaking tastes when she wasn’t looking. This recipe is my tribute to her—simple, hearty, and full of flavor.

Baked Beans
There’s something magical about a pot of baked beans bubbling away in the oven. This recipe has been passed down through generations, and every time I make it, I can almost hear Grandma’s laughter and see her warm smile.
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Servings: 8
Ingredients
- 2 cups dried navy beans or pinto beans
- 1 large onion diced
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 Tbsp mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices of bacon chopped (optional for added flavor)
- 4 cups water
Instructions
- Soak the Beans: Start by rinsing the dried navy beans under cold water. Place them in a large bowl and cover them with water, allowing them to soak overnight. If you’re short on time, a quick soak method works too—bring the beans to a boil in a pot of water, then remove from heat and let them sit for an hour.
- Preheat the Oven: Preheat your oven to 350°F
- Prepare the Bean Mixture: Drain the soaked beans and place them in a large pot. Add the diced onion, molasses, brown sugar, ketchup, mustard, salt, pepper, and bacon if using. Stir to combine everything evenly.
- Add Water: Pour in the 4 cups of water, ensuring the beans are submerged.
- Bake: Cover the pot with a lid or aluminum foil, and bake in the preheated oven for about 2 hours. Check occasionally, and if the mixture looks dry, add a little more water to keep it moist.
- Serve and Enjoy: Once the beans are tender and the sauce is thickened, remove them from the oven and let them cool for a few minutes. Serve warm and watch your family savor every bite!