Easy Baked Beans Recipe

Big spoonful of baked beans over a bowlful of beans.

5 from 1 vote

This Easy Baked Beans Recipe is sweetened slightly with a touch of maple syrup. These baked beans are made from scratch and are a hearty side filled with flavor.

Prep Time10

Cook Time3 40

Soak Time12

Total Time15 50

Course: Side Dish

Cuisine: American

Servings:

Calories: 197kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

1 1/2 cups dry great northern white beans (can use navy or pinto)
1/2 reserved bean cooking liquid or water
2 tablespoons tomato paste or ketchup
1 tablespoon cider vinegar
1 small onion
2 tablespoons maple syrup (can use molasses or honey)
1 teaspoon dry mustard
salt and pepper to taste

Instructions

Go through the beans and remove any foreign materials. Then rinse them in a colander.
Pour beans into a large pot and cover with 3 or 4 inches of water. Soak beans overnight covered or for around 12 hours. Or use the quick soak method listed above. Drain all the water and rinse.
In a pot or dutch oven that you are going to cook the beans in, sauté onion for 5 minutes or so until translucent, set aside.
Cover beans with about 3 to 4 inches of fresh water in a large pot or dutch oven.
Bring to a boil for 5 minutes then lower the heat to low and cook for 2 hours. If water evaporates, add in more water or vegetable broth to keep beans covered with 2 inches of liquid.
Preheat the oven to 350 degrees. Drain the beans, keeping one cup of cooking liquid.
Combine the beans with the sautéed onion, tomato paste, cider vinegar, maple syrup, dry mustard, salt, and pepper in a baking dish or a dutch oven.
Bake covered for 1 hour.

Notes

Use a different type of dried bean instead of great northern such as navy beans, pinto beans, or cannelini beans.
Baked beans should stay good in the refrigerator for 3-5 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition