If you’re like me, you’ve always bought your favorite canned baked beans and called it a day. But, as I’ve learned to cook more and more things from scratch, I’ve also been staying true to my word when it comes to baked beans. I had no idea you could cook baked beans from scratch! I mean, I figured you could, but I really didn’t know that it all starts with white navy beans!
I grew up calling these beans “Pork-n-beans.” I remember being asked what was my favorite kind of beans, and I said, “Pork-n-beans,” as it followed with laughter from the adults.
“That’s not a bean,” they laughed.
Baking is by far my most favorite way to cook, simply because I stick it in the oven, set a timer, and check on it later! I have way too many things to be doing around the house than standing over the stove for long periods of time every day. I don’t mind it every now and then, but I like to mostly cook things that don’t require hours of constant stirring. Like I’ve mentioned before in previous posts, Cajun food doesn’t have to require hours of standing over the stove if you don’t want it to. I even bake a roux! While my roux is cooking, I can fold clothes, go through a few homeschool lessons, and go work in the garden.
My absolute favorite thing to do is to use the “Cook Time” setting on my oven so that I can even leave the house while my oven is baking and shuts off by itself! It can even be set to turn on by itself at a certain time and shut off by itself! Check your oven settings, and you may also have this option.
I did some research and found a baked beans recipe online that I’ve tweaked over and over, and I have finally concluded with a 4-step process. I like making things simple and easy to follow, with the least amount of steps as possible, while also dirtying the least amount of dishes as possible. This is a one-pot deal!
I apologize for the lack of finished photos this time! I TOTALLY FORGOT to take a final photo of the beans once they were done! We were too busy eating them I guess! I’ll get some more photos to share the next time I cook these.
My kids absolutely love these baked beans, and I hope you do too!
Here are the detailed steps, as well as the printable recipe below:
Rinse, and soak beans overnight with just enough water to cover the beans. Drain, and reserve soaking liquid. (it’s okay if you forget to soak, they will come out just fine if you don’t)
Heat up the oven to 325°F. In a dutch oven or oven safe pot, start by cooking the bacon*, onions, bell pepper, and garlic on medium-high heat until tender and bacon is browned. The amount of bacon you use is totally a preference, so I left that for open discussion. I’ve used one pack of bacon and I’ve used two packs of bacon on separate occasions, and I don’t think anyone noticed. And being that bacon is so pricey, I usually just use one pack. *I only use uncured bacon that is free of nitrates and nitrites.
Using 2 cups of soaking liquid as part of the chicken bouillon, add the bouillon, tomato paste, maple syrup, molasses, honey, and beans to pot. Add a pinch of spicy chipotle chili Powder (optional). Stir until well combined, and put the pot in the oven, covered.
Bake for about 4 hours, or until beans are softened, stirring occasionally. Once beans are softened, add salt, pepper, & Tony’s to taste. Keep baking until you like the consistency of the beans, and add more broth if needed. I like to mash up the beans a little once they are done cooking, to give them a more creamy consistency.
TIP: When measuring maple syrup, molasses, and honey, spray or rub the measuring cup with oil, so that the thick and sticky liquids come right out of the measuring cup!
** In order to PRINT a printable version from the “Print” link below, this page must be open in an internet browser such as Safari or Firefox. It may not print if opened in Instagram or Facebook.