Homemade Baked Beans Recipe

I’m sharing Maple Bacon Beans that cram molasses, brown sugar, maple syrup, bacon, ketchup and Worcestershire sauce into a single unapologetically over the top baked bean recipe.

I love how unabashed these Home Made Baked Beans are. Call them Maple Bacon Beans if you want, they don’t pretend to be polite.

There’s molasses and plenty of bacon so every bite bangs loud and a little sweet. I usually serve them next to whatever meat I’m grilling because they stand up to heat and smoke, not a background player.

People expect gentle baked beans, but these push your buttons, make you go back for more, maybe even argue about who gets the last spoonful. Trust me, you’ll taste why subtlety was fired.

No regrets.

Ingredients

• Navy beans add lots of fiber and plant protein, creamy and filling.
• Bacon brings smoky salty fat and meaty umami, not the healthiest.
• Molasses gives deep bitter sweet richness and iron, strong molasses flavor.
• Brown sugar makes soft caramel sweetness and helps the sauce thicken.
• Maple adds bright sticky sweetness and a real woodsy note.
• Mustard and Worcestershire add tangy hit and savory depth, cuts sweetness.
• Apple cider vinegar gives sharp sour balance, brightens the whole pot.
• Onion and garlic build base savory sweetness and aromatic backbone.
• Smoked paprika gives smoky warmth, cayenne adds heat, use sparingly.

Ingredient Quantities

• 1 lb dried navy beans, soaked overnight and drained or 2 (15-oz) cans navy or Great Northern beans drained and rinsed
• 6 to 8 slices bacon, diced (about 8 oz)
• 1 large yellow onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 to 2 tbsp bacon drippings or olive oil
• 1/2 cup ketchup
• 1/2 cup molasses
• 1/2 cup packed dark brown sugar
• 1/4 cup pure maple syrup
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow mustard or 1 tbsp Dijon
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 cup water or low sodium chicken stock
• 1 tsp smoked paprika
• 1 to 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch cayenne pepper or a few dashes hot sauce, optional

How to Make this

1. Preheat oven to 325 F. If using dried beans, drain after an overnight soak then simmer in fresh water until just tender, about 45–60 minutes; drain but reserve 1/2 to 1 cup of the cooking liquid. If using canned beans, drain and rinse them and skip the simmer step.

2. In a large ovenproof pot or Dutch oven over medium heat cook the diced bacon until browned and some bits are crispy, about 8 minutes. Use a slotted spoon to remove most of the bacon to a paper towel lined plate, leaving about 1 to 2 tablespoons bacon drippings in the pot (or add olive oil if you dont have enough drippings).

3. Add the finely chopped onion to the drippings and cook until soft and starting to brown, 6 to 8 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.

4. Stir in ketchup, molasses, packed dark brown sugar, maple syrup, Worcestershire sauce, mustard (yellow or Dijon), tomato paste, apple cider vinegar and the cup of water or low sodium chicken stock. Add smoked paprika, cayenne or hot sauce if using, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring the sauce to a simmer and taste, adjusting salt, heat or sweetness now because it’ll concentrate in the oven.

5. Add the cooked or canned beans and about half the reserved bacon back into the pot, stirring gently to coat. If the mixture looks too thick add a splash of the reserved bean liquid or stock to loosen it.

6. Cover the pot and transfer to the oven. For canned beans bake 45 minutes to 1 hour. For beans cooked from dried bake 1 1/2 to 2 hours. Every 30 to 45 minutes check and give it a gentle stir, pushing beans down into the sauce so they soak up that goodness.

7. In the last 20 to 30 minutes uncover the pot so the top can caramelize and the sauce can thicken. If after baking the sauce is still too thin you can finish it on the stovetop over medium heat, simmering until reduced.

8. Taste and adjust final seasoning with more salt, pepper, or a splash more vinegar or maple syrup to balance sweetness and tang. Remember canned beans may need less salt because theyre already salty.

9. Let the beans rest 10 to 15 minutes so the sauce sets a bit, then serve warm topped with the remaining bacon bits. Theyre perfect with grilled meats and a big bowl of creamy coleslaw.

Equipment Needed

1. Large ovenproof pot or Dutch oven with lid (for browning and baking)
2. Cutting board
3. Chef’s knife
4. Slotted spoon (to lift bacon bits)
5. Wooden spoon or heatproof spatula (for stirring)
6. Measuring cups and measuring spoons
7. Colander or fine mesh strainer (for rinsing/draining beans)
8. Can opener (if you use canned beans)
9. Oven mitts and paper towels for draining bacon and handling the hot pot

FAQ

Homemade Baked Beans Recipe Substitutions and Variations

• Navy beans: swap in Cannellini, Great Northern, or pinto beans — canned or dried work; if using canned cut back the water/stock and bake less time, if using dried soak and fully cook first.
• Bacon / bacon drippings: use pancetta, salt pork, or smoked turkey breast for a meaty note, or for vegetarian beans use olive oil plus 1 tsp liquid smoke and extra smoked paprika to fake that smoky, salty vibe.
• Molasses / brown sugar / maple syrup: no molasses? stir together extra dark brown sugar with a splash of maple syrup or honey; you can also use 1/2 cup pure maple syrup alone for a milder, brighter sweetness, or in a pinch use light corn syrup plus a little molasses if you have it.
• Worcestershire / mustard / stock: replace 2 Tbsp Worcestershire with 1 Tbsp soy sauce or tamari plus 1 tsp vinegar, swap yellow mustard with Dijon or spicy brown 1:1, and use vegetable stock or plain water instead of chicken stock for vegetarian beans.

Pro Tips

1. Save and use the bean cooking liquid, not just water. If you boiled dried beans, the strained liquid is magic for loosening without watering down flavor. Add a few tablespoons at a time so you dont make the sauce too thin.

2. Dont toss all the bacon into the pot. Fry most of it for flavor but crisp a handful separately to sprinkle on top at the end. That way you get some crunchy bites instead of everything being soggy.

3. Taste the sauce before it goes into the oven, and tweak it there. Itll get sweeter and more intense while it bakes, so if it seems too sweet add a splash of vinegar or extra mustard now, or more maple if you want it sweeter later.

4. Be gentle when you stir while it bakes. Push beans into the sauce, dont mash them. If the sauce is still thin after baking, finish it on the stove over medium heat and reduce it down, stirring slowly so beans keep their shape.

5. Let it rest and plan for leftovers. Let the beans sit 10 to 15 minutes so the sauce sets, and know they taste even better the next day after the flavors meld. Reheat gently with a splash of stock or reserved bean liquid to loosen.