Baked Beans From Scratch

Monday, August 15, 2016
Baked Beans From Scratch are a family favorite for picnics, and barbecues. Homemade Baked Beans are an easy recipe to make! 

We also love to serve Italian Antipasto Pasta Salad and Jalapeño Coleslaw when we barbecue. 

Baked Beans From Scratch in a large cast iron skillet.

I've been meaning to redo the pictures for Baked Beans From Scratch for the last 3 years but it never seemed to work out whenever  I made them, so this last weekend Colt snapped a photo before they were devoured. 

If you've never made Baked Beans they are super easy to make and worth the effort, the flavors are amazing, and so much better then anything you might find in a can! 

Absolutely perfect for your next barbecue! 

Baked Beans in a large stainless steel pot.

I made these for Mothers Day to bring to a friends house. With Memorial Day fast approaching  and then Fourth Of July I thought you might need a side dish for your weekend BBQ's..These will defiantly be on our menu.

A little sweet and a little tangy with a nice smokey bacon flavor. Oh and did I mention other then cooking time they are definitely easy to make! 

Bacon and Onions in a large stainless steel pot.

In a large pot add 5 slices Diced Bacon, 1/2 whole Diced Large Onion and 2 cloves Minced Garlic. Saute until bacon is starting to brown and onion is caramelized. This is a really important step as the caramelized onions add a lot of flavor to the Baked Beans.

  • 1 pound Cooked Great Northern Beans
  • 3 cups Water or Broth
  • 1 cup Ketchup
  • 1/3 cup Brown Sugar
  • 2 tablespoons Molasses
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Granulated Garlic

Bring to a simmer, cover and reduce heat to low. Stir as needed. 

Baked Beans From Scratch in a large cast iron pan.

Cook for 3-4 hours until beans are thickened. Alternatively everything can go into a crock-pot once bacon and onions are browned and cooked on low for 6-8 hours. 

By far my all time favorite Baked Beans From Scratch! I know your family will love them as much as we do! 

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Yield: 12

Baked Beans From Scratch

An easy to make recipe for Baked Beans from Scratch. You'll never purchase canned baked beans again.
5 out of 5 based on 4 user ratings
prep time: 15 Mcook time: 4 H & 15 Mtotal time: 4 H & 30 M


  • 5 slices Bacon, Diced Fine
  • 1/2 whole Large Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 pound Dried Great Northern Beans, Soaked Overnight and Cooked In Water Until Tender.
  • 3 cups Water, Chicken Or Vegetable Broth
  • 1 cup Ketchup
  • 1/3 cup Brown Sugar Or To Taste
  • 2 tablespoons Molasses
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt or To Taste
  • 1/2 teaspoon Granulated Garlic


How to cook Baked Beans From Scratch

  1. In a large pot add bacon, onion and garlic. Sauté over medium heat until bacon is brown and onion has caramelized.
  2. Add all remaining ingredients to pan and bring to a simmer. Reduce heat to low, cover and cook for 3-4 hours until beans are thickened. Stir as needed.
  3. Alternatively after onions and bacon are cooked everything can be added to the crock-pot and cooked on low for 6-8 hours.
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Created using The Recipes Generator

Easy to make Baked Beans From Scratch recipe. A favorite at summer barbecues and potlucks from Serena Bakes Simply From Scratch.


  1. Nice Recipeee, you can even freeze it for future use..

    Yum! Yum! Yum!

  2. I just had baked beans from a can for dinner...and now I feel ashamed (only sort of). These beans look delish, I so need to try them for myself!

  3. Delicious serena, homemade baked beans are always perfect than any store bought version.

  4. My favorite side for a summer barbecue! Definitely need to give this a try :)

    Happy Blogging!
    Happy Valley Chow

  5. If you make in the crock pot, do you still pre-cook the beans?

    1. Hi Shawn, I do usually pre-cook the beans just to make sure I don't run into hard beans at the end. I have done it without pre-cooking but the water content will need to be increased to account for the water the beans will absorb. Thanks, Serena

  6. Can canned beans be subbed in if pressed for time?

    1. Hi Sheila! You sure can. I would just rinse the beans well. Thanks, Serena

  7. Hi! So you cook the beans and then cook them again for 3 hours? Just wanting to clarify! Thanks!

    1. Hi Christine! Yes, to ensure they are tender. Thanks, Serena

  8. What kind of beans am I supposed to buy Pinto??

  9. To clarify, I don’t know what precooking the beans mean. if you pre cook the beans does it mean you are following step 2 then step 3 for a total of 10-12 hours cooking time? I would prefer to just use the crock pot, so how much water should I add on top of the recipe amount? Thanks!

    1. I like to cook the beans until they start to turn tender on the stove top in water prior to steps 2 and 3 to guarantee the beans will be tender but a little firmer then canned beans before adding them. Sometimes the store sells older beans and they will stay hard and never become soft so precooking prevents this scenario of preparing the beans to only find out the beans were old and won't soften. Since you are using the crock pot I would stir it a few times and just keep an eye out for if more water or broth is needed when you stir. Thanks, Serena

  10. Oh and also! Do I stir at all if I’m cooking entirely in the crock pot or do I leave it closed? Just wanna make sure I have perfectly cooked beans :)

  11. These turned out perfect!! We added BBQ sauce instead of ketchup and also Worcestershire sauce. Canned beans were what we had on hand so that's what we used. Cooked all in day in the crock pot, and I removed the lid for the last couple of hours to thicken them up . They turned out great! Thanks so much!!

  12. If you use canned beans do you still need to add the water/stock?

  13. Yes, you’ll still need liquid. You could start out with 2 cups and add the additional cup if needed. Thanks, Serena

  14. I am making this recipe now.Im using a bag of butter/lima beans. I saute'd the garlic,onion and pieces of a smoked ham steak. I then added the rest of the ingredients and put it all in the crockpot on low. I soaked the beans overnight and didnt precook them. I hope my little experiment comes out. I'll let you all know how I make out.

  15. If I double this recipe and use two 15.8oz cans of beans, would I also double the liquid and other ingredients? Tried this yesterday and they were super watery. Going to try again tomorrow.

    1. Hi! No, don't double the liquid! 1 pound dried beans is about 3-4 (15 1/2) ounce cans. I'm assuming you're using the canned beans instead of dried beans and not just adding a couple of cans additional. Make sure to drain the canned beans before using. I hope that helps, Serena

  16. I tend to cook by the seat of my pants, so some measurements are approximate. No soaking or precooking involved! Using the Instant Pot, I sautéed the beans and broth and scooped out the foam. Using 2 lbs of beans, I really didn't want to contend with a foam blowout! I used 3 caramelized sweet onions, and probably all the spices plus a glop of Dijon mustard (one of my favorite "spices") . I skipped the ketchup because I like Bush's original baked beans and it wasn't on the ingredients list. I think I used the soup setting (30 minutes) and they were wonderful!
    Love, love, love basic recipes that can be played with. Thank you so much for getting me started! I'm making another batch today for a potluck 2 days from now. 💜


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