Baked Beans
This Baked Beans recipe is built around (900 g) navy, and it comes together in about under an hour from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 8
- Level Easy
Ingredients
- 2 lb (900 g) Navy, Great Northern, or Pea beans, though black, kidney, or lima beans may be used for a different taste.
- 1 lb (450g) bacon, diced
- 2 large Onions, chopped
- 10 ½ cup Brown Sugar
- ¾ cup Molasses
Method
- Soak dry beans overnight, or use 4 cans cooked beans.
- Preheat oven to 350°F (175°C).
- Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven.
- Add water from beans, or preferably stock or fresh water. Just enough to barely cover. Canned beans may need less water. Beans will absorb more water as they cook.
- Bake 2½ hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer.
Tips for the best Baked Beans
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Baked Beans recipe serve?
As written it serves 8. The quantities scale up or down in a straight line, so double everything for 8×2.
Can I make Baked Beans ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (900 g) navy?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Baked Beans recipe easy to make?
It is rated easy: 5 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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