This is a recipe for baked beans “from scratch” that produces a wholesome side perfect at bbq events and picnics. These beans will have a slightly smokey flavor that are thick, rich, savory and sweet. it’s not just the ingredients that create this classic dish, but the technique of slow open cooking that delivers a caramelized flavor and appealing mahogany color.
Classic Baked Beans
Baked Beans with Bacon & Caramelized Onion
Traditional beans are a must-have for casual parties. This from scratch recipe flavored with smokey bacon and sweet caramelized onions are everyones favorite.
Serves 20
2½ pounds small white or navy beans
½ pound bacon
2 cups sweet onions chopped
4 cups tomato sauce
1 cup molasses
1 cup brown sugar + 1 tablespoon
½ cup mustard
3 tablespoons salt
1 tablespoon pepper
Soak beans over night in water two times depth of the beans. Drain.
Cover beans with more water to 1 inch over their surface, bring to a boil. Drop to a simmer and cook beans slowly until tender, adding water as necessary to maintain the 1 inch depth.
Cut bacon into ½ inch pieces and fry until crisp. Remove bacon from grease, reserve 2 tablespoons bacon grease (you can use the same pan for step 6).
Pour beans into baking pan. Add cooked bacon, ½ cup onion and remainder of ingredients.
Cook uncovered at 300°F approximately 3 hours.
While beans are cooking, cook remainder of onions in reserved bacon grease with 1 tablespoon brown sugar. When they are cooked, brown and syrupy, stir them into the finished beans.
Cooks Notes… Use small white beans, also called Navy Beans. Wash and pick through beans before soaking because sometimes they can have small rocks that get packed with them when they are processed. Slow and low is the way to cook baked beans, that way all the flavor mellows and consistency becomes thick and tender. You may stir a once in a while during cooking to distribute the caramelized ingredients, but do it gently so beans don’t get mushy. This is a great make ahead dish as bake beans flavor likes time to marry.
Catering Notes… To make larger portions, a 200 hotel pan will hold 2 to 3 times the recipe. I usually cover beans for one hour to get hated through when cooking a larger quantity. For larger quantities, plan additional cooking time, one more hour or so. You don’t want the consistency too thin, give yourself time for the beans to reach thickness. Good news, beans can be made ahead and can be frozen to use another day.
Baked Beans for catering