Baked Beans

  • Yield : About 4 cups (960 ml)
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 5:30 h
  • Ready In : 5:40 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1/2 cup (130g)

Baked Beans are high in fiber and protein and goes well with meat, fish or poultry, and are a popular side dish for grilled foods. This Baked Bean recipe uses dried beans and takes over 4 hours of baking. Recipes for 30-minute baked beans using canned beans are listed below.

The texture and flavor of Baked Beans comes from slow baking in a 300°F (150°C) oven.

You can make this recipe up to 4 days prior to serving.

After baking, cool beans to room temperature and refrigerate. Reheat beans in your oven, stove top, or microwave oven.

This recipe can be doubled.

Related Recipe

30-Minute Baked Beans

30-Minute BBQ Beans


  • 8 oz. (225 g) dry small white beans
  • 2 oz. (60 g) lean smoked ham
  • 1 oz. (28 g) low sodium smoked bacon
  • 1/2 (100 g) medium onion, diced
  • 1/2 cup (120 ml) molasses
  • 1 tablespoon (15 ml) prepared brown or Dijon mustard
  • 4 cups (850 ml) water
  • 1 teaspoon (5 ml) kosher salt
  • 1 teaspoon (5 ml) white wine vinegar
  • Fresh ground black pepper to taste

Method of Preparation

Step 1

Soak beans overnight covered with several inches of cold water to reduce gas producing components. Drain and discard water. If you are concerned about stones and other debris, sort through beans prior to soaking.

Step 2

Cut ham and bacon into small pieces. Cook in a 3 qt./l or larger saucepan over medium heat stirring occasionally until lightly browned.

Step 3

Stir in onion and cook stirring occasionally until onion softens, 5 to 8 minutes. Meanwhile, place oven rack in lower third of your oven and preheat to 300°F (150°C).

Step 4

Stir in molasses, mustard, beans and water. Increase heat to high and bring to a boil.

Step 5

If saucepan is oven proof, cover and place in oven. Otherwise transfer beans to 3 qt/L casserole with cover. Bake about 4 hours, stirring once after 2 hours, or until beans are tender.

Step 6

Remove cover and bake 1 hour to thicken liquid to a syrupy consistency. Remove from oven, stir in vinegar and season to taste with salt and black pepper. Cool about 15 minutes and serve.