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Old Fashioned Baked Beans
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Old Fashioned Baked Beans

These Old Fashioned Baked Beans are thick, sweet, smoky, and packed with rich, slow-cooked flavor. Made from scratch using dried navy beans, bacon, molasses, and brown sugar, they're a nostalgic comfort food perfect for BBQs, potlucks, or cozy family dinners. Long, slow baking intensifies the flavors and creates a luscious, hearty sauce that clings to tender beans.
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 Beans, 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 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 bay leaf

Instructions

Soak and Boil Beans:

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

Prepare the Base:

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

Add Sauce Ingredients:

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

Add Beans and Liquid:

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

Bake:

  • Preheat the 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 allow the sauce to thicken. Stir occasionally and add more reserved bean liquid if the mixture becomes too dry.

Finish and Serve:

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

Slow Cooker Method:

  • After soaking and boiling the beans and cooking the bacon/onion/garlic mixture, transfer everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Leave the lid off for the last 30 minutes to allow the sauce to thicken.

Notes

Add 1/4 tsp baking soda during boiling if your beans are especially tough. Use sparingly to avoid mushy beans.
Adjust sauce thickness during baking by adding more reserved bean water or baking uncovered longer.