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Baked beans are the perfect addition to any outdoor cookout or barbecue. These baked beans are slow-cooked in the oven with bacon, onions, and a sweet, syrupy sauce, resulting in an old-fashioned taste that everyone will enjoy. This easy recipe has been served by my family for over 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey.
Ingredients
- dry navy beans, soaked overnight: 2 cups
- uncooked bacon strips: 0.5 pound
- medium onion: 1 piece (diced)
- ketchup: 0.5 cup
- molasses: 3 Tbsp
- brown sugar: 0.25 cup
- Worcestershire sauce: 1 Tbsp
- salt: 2 tsp
- ground black pepper: 0.25 tsp
- dry mustard: 0.25 tsp
Metric Conversion
Stages of cooking
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Transfer soaked navy beans and soaking water to a saucepan. Dotdash Meredith Food Studios
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Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
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Preheat the oven to 325 degrees F (165 degrees C).
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Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more. Dotdash Meredith Food Studios
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Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
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Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil. Dotdash Meredith Food Studios
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Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
