Baked Beans from Dry Beans

Baked beans from dry beans are packed with rich, hearty flavors and take this classic side dish to the next level. Slowly cooked with a blend of molasses, brown sugar, mustards, and fresh herbs, these beans are tender and infused with a deep, savory sweetness. Top them with crispy bacon for the perfect finish.

Here is Why This Baked Bean Recipe Works

The Ingredients

Unlike our crockpot baked beans, this recipe uses dry beans that require a bit of prep time.

• Condiments: Dijon mustard, yellow mustard
• Meat: Bacon
• Produce: Yellow onions, garlic, fresh parsley, fresh rosemary, fresh oregano
• Pantry: Dried white beans, unsulphured molasses, brown sugar, tomato paste
• Pantry seasonings: Salt, pepper, bay leaves

We used navy beans but you can use pinto, kidney beans or a combination of dry beans.

Variations 

Here are a few easy variations to put a spin on your homemade baked beans.

Smoky Chipotle Baked Beans: Stir in 1-2 diced chipotle peppers in adobo sauce. For extra smokiness, add a small dash of liquid smoke. 

Maple Bacon Beans: Swap out the brown sugar for ½ cup of pure maple syrup and use maple-cured bacon on top. Stir in some diced cooked ham toward the last half of the cooking time.

BBQ Baked Beans: Replace the mustard and tomato paste with ½ cup of your favorite BBQ sauce for a version that’s perfect for cookouts.

Tips for Success

• Soak the beans overnight: This step ensures your beans cook evenly and get that tender, melt-in-your-mouth texture.
  
• Use fresh herbs: A bouquet garni of fresh rosemary, thyme, and oregano gives the beans more flavor than dried herbs.
  
• Keep an eye on the liquid: Check the beans every 30 minutes to make sure they don’t dry out; add more broth or water as needed.
  
• For crispier bacon: Par-boil the bacon slices for a minute before placing them on top of the beans. It’ll render some of the fat and keep them nice and crispy in the oven.

Storage

In the fridge: To store leftover baked beans, let them cool to room temperature before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days

In the Freezer: For longer storage, you can freeze the beans. Once cooled, place them in a freezer-safe container, leaving a little room for expansion. They will last in the freezer for up to 3 months.

Reheating: To reheat, thaw the beans in the refrigerator overnight. Warm them on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat them in the microwave. Just be sure to stir frequently. If the beans seem dry, add a splash of water or broth while reheating.

Old Fashioned Baked Beans

The humble bean is transformed into a savory and saucy pot of delicious Baked Beans. This is a true comfort food

4.92 from 24 votes

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Prep Time: 10 minutes minutes

Cook Time: 5 hours hours

Additional Time: 6 hours hours

Total Time: 11 hours hours 10 minutes minutes

Servings: 12 servings

Calories: 235kcal

Author: Pat Nyswonger

Ingredients

• 1 pound dried white beans such as Cannellini Navy or Great Northern
• ½ yellow onion
• 3 garlic cloves
• Fresh herb bouquet garni of rosemary thyme, oregano
• 2 bay leaves
• 1 tablespoon olive or vegetable oil
• 1-½ large yellow onion diced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• ½ cup unsulphured molasses
• ½ cup light brown sugar divided
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons tomato paste
• 1-½ teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• 4-5 slices bacon * See Notes

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Instructions

• Sort through the beans discarding any pebbles or dirt clumps, rinse the beans and add them to a large pot. Add enough cold water to cover the beans by 3 or 4 inches. 

  Set the beans aside on the counter top and allow to soak for at least 6 hours, overnight is good. Check occasionally and add additional water if necessary as the beans will absorb up to about 3 times their size.
• Drain the beans and add fresh water, covering the beans by several inches. Add the onion, garlic and fresh herb bundle. 

  Bring to a boil, reduce the heat to low and simmer until the beans are tender, about 45-60 minutes, depending on the type of bean used.
• Preheat the oven to 250°F
• Remove the pot of beans from the heat and discard the onion, garlic and herb bundle. Drain the beans, reserving the bean broth. Transfer the drained beans to a Dutch oven or heavy bottomed pan with a lid.
• Set a small skillet over medium heat and add the oil and when it is hot add the diced onion and cook, stirring frequently until soft. Transfer the onion and the chopped herbs to the Dutch oven containing the beans.
• In a bowl or pitcher, combine the molasses, brown sugar, mustards, tomato paste, salt and pepper. Whisk in 2 cups of the reserved bean broth, stirring to combine. Pour over the beans and stir to combine. 
• Transfer the beans to the middle rack of the oven, and bake with the lid on for 4 hours until tender. Check the beans every 30 minutes, adding a little more of the water so they do not dry out. 
• After the beans have baked for 4 hours and are almost tender, arrange the bacon slices on the top and continue to bake, uncovered, for an additional hour. Taste for doneness and if tender, transfer from the oven and serve.

Notes

• If you will be using canned beans for this recipe, skip to #4 in the directions
• The bacon will release it’s fat into the beans as it cooks. To reduce the amount of fat par-boil the slices in a pan of boiling water for 1-minute, drain and blot with a paper towel before arranging on top of the beans.

Nutrition

Serving: 1 | Calories: 235kcal | Carbohydrates: 41.2g | Protein: 11.2g | Fat: 3.5g | Cholesterol: 7mg | Sodium: 413mg | Fiber: 10g | Sugar: 15g

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