Today I am sharing my go-to baked beans recipe. These baked beans not only taste amazing, but they are so easy to make. No canned beans for this recipe (Or any of my other bean recipes if one can help it!). This is all homemade from scratch and worth every minute it takes to prepare. Baked beans are such a classic side dish and not just for grilling season. They make a great side dish for almost any meal and have the perfect combination of sweet and savory. Stewed in a rich sauce of molasses, ketchup and spices with onions, you will always want to include this on your menu for gathers and pot lucks.
How To Make The Sauce For Baked Beans
This sauce right here, there is nothing like it. Molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. That is all you need to get started. Add in some diced onions and it’s about to go down.
Start by bringing these ingredients to a boil and then back down to a simmer for 5 minutes. Add in diced onions and simmer for a few minutes more. Stirring occasionally.
I cooked my beans in the pressure cooker for 17 minutes. If you don’t have a pressure cooker, you can cook them in a pot on medium for 1 to 2 hours until just tender. Then add the beans without the liquid to a casserole dish and stir in your sauce.
Add enough liquid to cover the beans and bake covered at 325 degrees for 2 hours or more until beans are tender and sauce is thick. Check half way to see if more liquid is needed.
The BEST baked beans EVER!
This recipe never disappoints
This recipe can easily be doubled for a larger crowd or for more leftovers 🙂
Check out these other recipes with Navy Beans!
Easy and Delicious Baked Beans
- 2 cups navy beans
- 1 onion diced
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Soak beans, drain and rinse.
Cook the beans in a pressure cooker for 17 minutes or simmer the beans in a large pot until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and then back down to simmer for 5 minutes. Add onions and simmer again for another few minutes.
Place drained beans into a casserole dish and pour sauce over beans. Combine.
Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid.
Bake for 2 hours or more in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.