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Old Fashioned Baked Beans
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Old Fashioned Baked Beans

These Old Fashioned Baked Beans are rich, smoky, sweet, and utterly comforting—just like Grandma used to make. Made from scratch with dried navy beans, bacon, molasses, and brown sugar, they’re slow-baked to tender perfection in a thick, savory sauce. Ideal for BBQs, potlucks, or a hearty side dish at any family gathering.
Prep Time15 minutes
Cook Time2 hours
Soaking and Boiling Time10 hours
Total Time12 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked Beans, BBQ Side Dish, Homemade Baked Bean, Molasses Beans, Old Fashioned Baked Beans
Servings: 6
Calories: 537kcal

Ingredients

  • 1 pound dried navy beans
  • 8 oz thick-cut bacon diced
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup plain tomato sauce or ketchup
  • 1/4 cup molasses
  • 1/2 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf

Instructions

Soak and Boil Beans:

  • Place navy beans in a large pot and cover with water by several inches. Soak overnight (8–12 hours). Drain, then refill the pot with fresh water. Bring to a boil, reduce heat, and simmer for 1 hour. Drain beans, reserving at least 1½ cups of the cooking liquid.

Prepare the Base:

  • In a Dutch oven, cook diced bacon over medium heat until crisp. Add chopped onion and cook for 5–7 minutes until softened. Stir in garlic and cook for 1 additional minute.

Add Sauce Ingredients:

  • Stir in tomato sauce or ketchup, molasses, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, smoked paprika, salt, pepper, and bay leaf.

Add Beans and Liquid:

  • Add the cooked beans and 1½ cups of reserved bean water. Stir well and bring to a gentle simmer for 2–3 minutes.

Bake:

  • Preheat oven to 325°F (160°C). Cover the Dutch oven and bake for 2 to 3 hours. Remove the lid during the last 20–30 minutes to help thicken the sauce. Stir occasionally, and add more reserved liquid if beans become too dry.

Finish and Serve:

  • Discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, or cool completely and refrigerate until ready to reheat.

Slow Cooker Method:

  • After soaking, boiling, and preparing the base, transfer everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Leave the lid off during the final 30+ minutes to thicken the sauce.

Notes

Add 1/4 teaspoon baking soda to the boiling water if beans are tough; don’t overdo it to avoid mushy beans.
Adjust sauce thickness by adding more reserved liquid or baking uncovered longer as needed.