Perfect Baked Beans are saucy, flavor packed, and so easy to make from scratch!  You can make this baked beans recipe on the stove, oven, or even your slow cooker!

baked beans

Baked Beans:

This dish is a true summer time staple!  I don’t know anyone who doesn’t hit up the baked beans first at a potluck, and I can say I usually look forward to them more than the main dish!  Over the years, I have tried and tested so many different ways of making these beans until they were absolutely perfect.  I even tried doctoring up a can of already “baked beans” and it just wasn’t quite the same as from scratch.  That’s no big deal considering you can make this recipe with canned or dried beans, and it’s truly really easy either way.  If you’re wondering what type of beans to use in baked beans, navy beans or other white beans are traditional.  I almost always use dried pinto beans in my recipe, it’s just my preference but any work fine.  All of my recipe notes/tips and substitutions are below, as well as good tips in the recipe card.  If you’re here looking for more summer salads, try out our Favorite Macaroni Salad and our Family Fave Potato Salad!

dish of baked beans

Baked Beans Recipe Notes and Tips:

  • Types of beans:  You can use pinto, navy, or even kidney beans in this recipe.  Don’t be tempted to use already made canned baked/pork and beans!  The reason this recipe is so good is because we get to make our own sauce!
  • Canned Beans:  You can use canned beans here, and you will want 3 cans total.  This is the easier way, you don’t have do anything except drain your liquid from the beans and get started.
  • Dried Beans:  Dried beans work fine here too!  You will want one pound of dried beans, which is about 2 cups dry and comes out to a little over 5 cups once they are cooked.  Keep in mind if using dried beans you will need to soak them over night, then boil for one hour before using them in the recipe.
  • Once cooked, you can cool the beans and keep them in the refrigerator for up to 3 days.  I like to reheat them over medium-low heat on the stove until warmed through.  You can also place them in a zip top bag and freeze for up to three months, then thaw in the refrigerator overnight before heating.

baked beans in pan

Enjoy!

~Nichole

5 from 35 votes

Perfect Baked Beans

Perfect Baked Beans are saucy, flavor packed, and so easy to make from scratch!  You can make this baked beans recipe on the stove, oven, or even your slow cooker!
Prep 10 minutes
Cook 1 hour
Servings 12

Ingredients 

Instructions 

  • Add the chopped bacon to a large pot or dutch oven over medium-high heat.
  • Cook, stirring occasionally for about 6-8 minutes until bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Do not drain the grease.
  • Add the chopped onion and bell pepper to the bacon grease in the pan. Cook, stirring constantly for 3-4 minutes until becoming soft. Add the garlic and cook stirring constantly for 1 more minute.
  • Add all of the remaining ingredients, including the cooked bacon, and stir to combine.
  • Bring the mixture to a simmer and then reduce the heat to medium-low.

STOVE TOP METHOD:

  • Simmer on the stove top for 60 minutes, stirring twice during cooking.

OVEN BAKED METHOD:

  • Or, preheat the oven to 325 degrees and bake the beans in an oven safe dish for 45 minutes.

SLOW COOKER METHOD:

  • Pour the beans into a 6 quart or larger slow cooker. Cook the beans on low for 6-8 hours.
  • Taste the beans before serving and add more salt or pepper to taste, stir well before serving.
  • Serve immediately. Beans are good in the refrigerator for up to 3 days and can be reheated on the stove top. Beans can also be frozen for up to 3 months, then thawed in the refrigerator overnight before reheating.

Video

Notes

NOTE ON BEANS:  If using canned you will want THREE (15 OUNCE EACH) CANS. You can use pinto, navy, or even kidney beans in this recipe.  Dried or canned/drained are fine.
NOTE ON PREP TIME:  Prep time listed is for canned beans.  If using dried beans, you will need to plan to soak them overnight, then, cover them with water in a large pot and boil for one hour, then drain before using in this recipe.
NOTE ON SWEETNESS:  If you like really sweet baked beans, I recommend adding up to another 1/4 cup of brown sugar to this recipe for a sweeter flavor.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

 

 


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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36 Comments

  1. 5 stars
    Sooo I thought I had canned baked beans. Low and behold I was wrong. These beans, on the fly, with canned pintos, got rave reviews from my 16 and 18 yrd old son’s and husband. All three of them to dipped their grilled cheese sandwiches in them and still went back for more. I appreciate the portion adjuster. I did add a half cup of what was left of the pulled pork we had from the night before. However, as the recipe stands 100% hands down a winner in our house hold. Now there is no way I’m going back to canned BB. Thank you!!

  2. 5 stars
    Made this with some modifications:

    No bacon (vegetarian)
    No Worcestershire (didn’t have any!)
    Doubled the spices
    Added splash of ACV at the end
    Used mustard powder
    Used dried pinto beans (soaked overnight, boiled for 15 minutes, drained/added to slow cooker)

    The combination of spices is spot on, and the beans were delicious. They definitely needed to be doubled, though, especially if you eliminate the bacon and the Worcestershire sauce). Very delicious cold weather food, though!

  3. Just wondering how much flavor I will lose by omitting the bacon. I have been asked to bring a vegetarian baked beans to a picnic. Has anyone tried this recipe without the bacon?

  4. 5 stars
    This has become my favorite, go-to baked bean recipe. We have this at least three or four times a month. I prepare them in the Instant Pot, and once complete, if they’re watery I cook them on the sauté function until thick and creamy. Superb. Thank you!

  5. I’m cooking these now. I cooked ribs in the crockpot today. Making a cold slaw tomorrow for our meal tomorrow.

  6. 5 stars
    Awesomeness! I eat the entire pot by myself but I have sent some home to my daughters family – ONCE! Trying to start a low carb diet and was curious if you know the carb count in a cup of these beans? Sweet Baby Rays instead of ketchup, 2 Tbsp molasses, 2 tsp beef better than boullion Great Northerns, Black & pinto beans. I call these “Dessert beans” 🙂

  7. Hello to The Salty Marshmallow!
    Oh My Word, these are fabulous! Just completed the recipe with the dried Northern Greats and it’s a home run! These are perfect for summer BBQs; this will now be my go-to recipe for delicious baked beans.
    💛Thank you for sharing, Nichole

  8. Looks delicious! Can you clarify how many ounces total of canned beans to use? I’m wondering which size can to buy.