You’ll Never Buy Canned Beans Again After Trying This

Did you know that Americans consume about 200 million cans of baked beans each year? That’s a lot of mediocre side dishes! But what if I told you that with just a few simple ingredients and a little bit of time, you could create a baked bean masterpiece that would put those canned versions to shame? Get ready to revolutionize your BBQ game and impress your friends with homemade baked beans that are so good, you’ll wonder why you ever settled for the canned stuff.

Store-bought beans lack depth and complexity

Canned baked beans often fall short when it comes to flavor complexity. They’re typically one-note sweet, with a mushy texture that leaves much to be desired. Homemade baked beans, on the other hand, offer a symphony of flavors. By starting with dried beans and adding your own combination of ingredients, you can create a dish with layers of sweetness, tanginess, and smokiness that canned beans simply can’t match.

The secret lies in the slow cooking process, which allows the flavors to meld and intensify. As the beans simmer, they absorb the rich flavors of bacon, onions, and spices, resulting in a dish that’s both comforting and exciting to eat. The texture, too, is vastly superior, with beans that maintain their shape and a sauce that’s thick and glossy, rather than watery and bland.

By making your own baked beans, you have complete control over the ingredients. This means you can adjust the sweetness, spiciness, and saltiness to suit your taste preferences. You can also experiment with different types of beans, such as navy, great Northern, or even a combination, to find your perfect bean blend.

Bacon makes everything better

One of the key ingredients that elevates homemade baked beans is bacon. While some canned varieties might include a hint of pork, nothing compares to the rich, smoky flavor that comes from using real bacon in your homemade version. Thick-cut bacon, partially cooked and then baked on top of the beans, adds a crispy texture and depth of flavor that can’t be replicated in a can.

The fat rendered from the bacon also contributes to the overall richness of the dish. As it melts into the beans during cooking, it carries flavor throughout the entire pot. For an extra flavor boost, try using peppered bacon or even a maple-flavored variety to add another dimension to your beans.

If you’re catering to vegetarians or looking for a meat-free option, don’t worry. You can still achieve a smoky flavor by using liquid smoke or smoked paprika in your recipe. These alternatives provide that coveted bacon-like essence without the actual meat.

Homemade sauce beats canned every time

The sauce is where homemade baked beans truly shine. Instead of relying on a pre-made sauce, you’ll create a perfect balance of sweet and tangy flavors from scratch. Common ingredients include molasses, brown sugar, mustard, and vinegar, each playing a crucial role in developing the complex flavor profile of classic baked beans.

Molasses provides deep, rich sweetness and contributes to the dark color of the sauce. Brown sugar adds caramel notes, while mustard brings a sharp, tangy kick. Vinegar, typically apple cider vinegar, adds brightness and helps cut through the richness of the other ingredients.

By making your own sauce, you can adjust these elements to create a flavor that’s uniquely yours. Want a spicier version? Add some cayenne or chipotle powder. Prefer a more savory profile? Increase the mustard and decrease the sugar. The possibilities are endless when you’re in control of the sauce.

Onions and garlic are non-negotiable

While canned baked beans might list onion powder as an ingredient, there’s no substitute for fresh, caramelized onions in homemade baked beans. The process of slowly cooking onions until they’re golden brown and sweet adds incredible depth to your beans. Similarly, fresh garlic provides a punch of flavor that garlic powder simply can’t match.

To really elevate your baked beans, consider adding other aromatics like bell peppers or even jalapeños for a spicy kick. These fresh ingredients not only enhance the flavor but also add texture and visual appeal to your dish. Sautéing these aromatics in the rendered bacon fat before adding the other ingredients will ensure that their flavors are well-developed and integrated into the final dish.

What if you could create a baked bean dish that had people coming back for seconds (and thirds) at every cookout? With homemade baked beans, that’s not just a possibility—it’s a guarantee.

Slow cooking is the secret to perfect texture

One of the biggest advantages of making your own baked beans is the ability to control the cooking process. Slow cooking is key to achieving that perfect balance of tender beans and thick, flavorful sauce. Whether you choose to bake your beans in the oven or simmer them on the stovetop, the low and slow method allows the flavors to develop and intensify over time.

Baking your beans in the oven at a low temperature (around 325°F) for 2-3 hours allows the sauce to reduce and thicken while the beans absorb all the delicious flavors. This method also gives you that desirable caramelization on top, especially if you’ve laid strips of bacon over the beans before baking.

For those who prefer a hands-off approach, a slow cooker can be your best friend. Simply combine all the ingredients and let them cook on low for 6-8 hours. You’ll come home to a house filled with the irresistible aroma of homemade baked beans, ready to be devoured.

Starting with dried beans isn’t as scary as you think

While it might seem daunting, starting with dried beans is easier than you might think and can result in superior texture and flavor. Soaking the beans overnight softens them and reduces cooking time. Don’t have time for an overnight soak? Try the quick-soak method: bring the beans to a boil, let them sit for an hour, then drain and proceed with your recipe.

Using dried beans allows you to control the texture of your baked beans. You can cook them to your preferred level of tenderness, avoiding the mushy consistency often found in canned varieties. Plus, dried beans are more cost-effective and have a longer shelf life than canned beans, making them a practical pantry staple.

If you’re short on time, don’t worry. You can still achieve great results using canned beans as a starting point. Just be sure to drain and rinse them before adding your homemade sauce and other ingredients. The key is to simmer them long enough to allow the flavors to meld and the sauce to thicken.

Customization is key to making them your own

One of the joys of making homemade baked beans is the ability to customize them to your liking. Want a smoky flavor? Add some smoked paprika or a dash of liquid smoke. Craving heat? Throw in some diced jalapeños or a pinch of cayenne pepper. The possibilities are endless when you’re in control of the ingredients.

You can also experiment with different types of sweeteners. While molasses and brown sugar are traditional, maple syrup or honey can add unique flavors to your beans. Don’t be afraid to mix it up and create your own signature baked bean recipe that family and friends will request time and time again.

Remember, the beauty of homemade baked beans lies in their versatility. They can be adapted to complement any meal or dietary preference. Vegetarian? Skip the bacon and use vegetable broth. Watching your sugar intake? Reduce the sweeteners and amp up the spices. The only limit is your imagination.

Southern-Style Homemade Baked Beans

Course: Side DishCuisine: American, Southern

Servings

8

servings

Prep time

20

minutes

Cooking time

3

minutes

Calories

320

kcal

Ditch the can and create the ultimate comfort food with this rich, flavorful homemade baked beans recipe that’ll have everyone coming back for seconds!

Ingredients

• 1 pound dried navy beans, soaked overnight

• 8 slices thick-cut bacon, diced

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1/4 cup molasses

• 1/4 cup brown sugar

• 2 tablespoons Dijon mustard

• 1/4 cup apple cider vinegar

• 1 cup tomato sauce

Directions

• Preheat your oven to 325°F (165°C). Drain the soaked beans and rinse them thoroughly under cold water. Set aside.
• In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until it’s crispy and the fat has rendered, about 5-7 minutes. Remove half of the bacon with a slotted spoon and set aside for later use as a topping.
• Add the chopped onion to the pot with the remaining bacon and bacon fat. Cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the drained beans to the pot along with 4 cups of water. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and let it cook for about 45 minutes, or until the beans are just beginning to soften.
• In a separate bowl, whisk together the molasses, brown sugar, Dijon mustard, apple cider vinegar, and tomato sauce. Pour this mixture into the pot with the beans and stir to combine thoroughly.
• Cover the pot and transfer it to the preheated oven. Bake for 2 hours, stirring once halfway through. After 2 hours, remove the lid and continue baking for an additional 30-45 minutes, or until the beans are tender and the sauce has thickened to your desired consistency.
• Remove the pot from the oven and let it stand for 10-15 minutes to allow the sauce to thicken further. Taste and adjust seasoning with salt and pepper if needed.
• Sprinkle the reserved crispy bacon over the top of the beans before serving. Enjoy your homemade Southern-style baked beans hot as a delicious side dish or main course!

Notes

• If you don’t have time to soak the beans overnight, you can use the quick-soak method: Cover the beans with water in a large pot, bring to a boil, remove from heat, and let stand for 1 hour before draining and proceeding with the recipe.
• For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil to sauté the onions. Add 1 teaspoon of smoked paprika for a smoky flavor.
• Leftover baked beans can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Frequently Asked Questions

Q: Can I use canned beans instead of dried beans to save time?
A: Yes, you can use canned beans as a time-saving alternative. Use about 3 (15-ounce) cans of navy beans, drained and rinsed. Reduce the initial cooking time and water, as canned beans are already cooked. You may need to adjust the baking time to achieve the desired consistency.

Q: How can I make these baked beans spicier?
A: To add some heat to your baked beans, try adding 1-2 diced jalapeños (seeds removed for less heat) when sautéing the onions. You can also add 1/4 to 1/2 teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the sauce mixture.

Q: Can I make these baked beans in a slow cooker?
A: Absolutely! After cooking the bacon and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the sauce has thickened.

Q: How do I know when the baked beans are done?
A: The beans are done when they’re tender but still hold their shape. The sauce should be thick and glossy. If the beans are still firm after the recommended cooking time, continue baking and check every 15 minutes until they reach your desired tenderness. Remember that the sauce will continue to thicken as it cools.