• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Girl Heart Food®
  • Home
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dish Recipes

    Homemade Baked Beans With Bacon

    Published: February 12, 2018 Updated: June 23, 2020 / By: Dawn | Girl Heart Food 34 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe
    Bowl of homemade baked beans next to fresh rosemary and dried beans.

    These homemade baked beans with bacon are made with pantry staples, they’re so simple to make and incredibly delicious! There’s a rich tomato base, along with molasses, brown sugar and rosemary. Enjoy on their own or as a hearty side with dinner. Oven-baked beans never tasted so good!

    Bowl of homemade baked beans next to fresh rosemary, a bay leaf and dried beans.

    Hey everyone! How’s it going? Are you all ready for Valentine’s Day? Our fur baby’s birthday is that day (he’ll be 8!) so, of course, he is top priority.

    But, I’m sure hubby and I will do something special to celebrate, like make a nice meal or something. Cards all lined up and ready to go. 

    I usually get hubby a mushy one and a funny one. I gotta say, the funny one was so funny, I chuckled out loud in the store!

    Do you do anything special with your sweetie or your gal pals?  There’s nothing sexier than baked beans with bacon (ha), so let’s get to it!

    This recipe is definitely a dish that is perfect all year-round! They are great in the winter after coming in from outside; they warm ya up and fill your belly.

    And in the summer, who doesn’t love baked beans sitting around a campfire? Lately, hubby and I have enjoyed them with steak for supper. Have a glass of wine with it and that’s fine dining I tell ya!

    Baked beans has it goin’ on. Well, you know, as far as beans goes!

    Why We Love Beans

    Beans are something that we regularly eat at home. Why?

    • Just looking at the bean package, you’ll notice that beans are loaded with fibre, protein, vitamins and are low fat (which means they are good for you and fill you up).
    • They’re versatile! For instance, you can make old-fashioned homemade baked beans (like here), put them in bean soup, salads, and they are fabulous in dips and quesadillas.
    • Beans are pretty budget friendly (especially dried beans)! You can buy a huge bag for a couple bucks and can get a whole bunch of meals from one bag.
    Ingredients for homemade baked beans with bacon.

    Best Bean To Use

    For this recipe you want to use dried navy beans (not canned beans).

    How To Make Baked Beans With Bacon

    There’s nothing complicated with making this recipe (which I’m a huge fan of). All of the ingredients are simple pantry staples. Full details are in the recipe card below, but here are the basics:

    Step 1: Prepare Beans

    Pick over the beans (that is, remove any foreign objects, like rocks, and any imperfect beans).

    Then, rinse beans with fresh, cold water

    Place the dried beans into a large bowl, cover with fresh, cold water (by about two inches) and let them soak overnight.

    Then, the next day, remove them from the water and drain. Rinse again with fresh, cold water. Place beans into a pot with water and cook for a little until tender. Drain.

    Step 2: Cook Bacon

    Crisp bacon in the oven and crumble once cool enough to handle.

    Step 3: Add Bean Base to Pot

    Combine tomatoes, tomato paste, molasses, maple syrup, Dijon mustard, brown sugar and Worcestershire sauce in a large oven-safe pot. Stir to combine, then stir in beans.

    Step 4: Add Aromatics and Seasonings

    Next, add bay leaves, onion, garlic, red pepper flakes, rosemary, crumbled cooked bacon and black pepper. Stir to combine all those goodies!

    Step 5: Top up Pot With Water

    You want enough liquid in the pot because the beans need that to cook. Plus, water will be absorbed through cooking. Stir water in.

    Step 6: Cook

    Bake, checking on every so often by stirring and adding more water, as necessary.

    Tip: When beans are tender and cooked to your liking, add a little more water if you like things looser. Remove bay leaves and season with salt to taste. Enjoy!

    A close-up of a bowl of homemade baked beans.

    Can I Freeze These Beans?

    Yes!

    As an added bonus, these baked beans with bacon freeze really well so you can make a batch and have ready to go when you you’re craving some delicious homemade beans.

    After the beans have cooked and cooled, portion as desired (I like to portion smaller quantities so I can just take out what’s needed at any given time; plus, it thaws quickly) and place into vacuum sealer bags (follow the instructions for your vacuum sealer to seal). Once sealed, spread the bags out flat. Place onto a sheet pan and into your freezer. Once frozen, you can remove the sheet pan and stack the frozen packages of beans neatly in your freezer.

    Alternatively, use your favourite sealable freezer-safe bags or freezer-safe containers (leaving some headspace at the top of the container for the liquid to expand as it freezes).

    Freeze the beans for up to six months. Don’t forget to label the bag or container with the recipe name and date it was made, so you’ll know for later.

    When ready to enjoy, thaw the black beans overnight in the refrigerator.

    To reheat, place beans in a saucepan on the stovetop over medium heat, stirring occasionally, until heated through. If you want to loosen or thin them out, add a splash of broth or water

    Tips and Variations

    • You’ll want to check on the beans every 2 hours or so to check and see if more water is required and they aren’t sticking to the pot. I will usually add about ½ cup to a cup of water at a time, if necessary, to loosen the mixture up.
    • If you want a slightly creamier consistency in the tomato-based sauce, after the beans are cooked you can remove about a cup of beans, place in a bowl and mash with a potato masher. Then, add back to the pot. Stir to combine.
    • Want to omit the bacon? Everything will still taste delicious! For instance, I’ve also used cubed, cooked ham or even shredded, cooked pork instead of bacon in this recipe. You can add either ham or pork during the last hour of the bean cooking time.
    Spoonful of homemade baked beans from a bowl.

    What to Serve with Beans

    • Cheesy skillet cornbread
    • Side salad
    • Burger or steak
    • Eggs, bacon, ham, and other breakfast-type items

    More Yummy Bean Recipes

    • Newfoundland Boiled Beans
    • Smoky Baked Black Beans
    • Bean and Bacon Soup

    Hope you enjoy these baked beans with bacon as much as we do. I’m pretty sure you’ll be going back to the pot for seconds!

    If you make these old-fashioned baked beans, be sure to leave a comment below!

    This oven-baked beans recipe was originally published in July 2015 but has been updated.

    Bowl of homemade baked beans.

    Homemade Baked Beans With Bacon

    Dawn | Girl Heart Food
    These homemade baked beans with bacon are made with pantry staples, they're so simple to make and incredibly delicious! There's a rich tomato base, along with molasses, brown sugar and rosemary. Enjoy on their own or as a hearty side with dinner. Oven-baked beans never tasted so good!
    5 from 7 votes
    Print Recipe Save RecipeSaved!
    Prep Time 20 mins
    Cook Time 7 hrs 30 mins
    Soaking Beans Overnight 12 hrs
    Total Time 19 hrs 50 mins
    Course Main Course, Side Dish
    Servings 8 servings
    Prevent your screen from going dark

    Ingredients
     

    • 2 cups dried navy beans
    • water, you'll need water for rinsing, soaking and cooking the beans
    • 8 slices bacon
    • 1 (28-ounce) can whole peeled tomatoes, tomatoes crushed with your hands or potato masher
    • 3 tablespoons tomato paste
    • ⅓ cup molasses, I used fancy molasses
    • 2 tablespoons maple syrup
    • 2 tablespoons Dijon mustard
    • 1 tablespoon brown sugar
    • 1 teaspoon Worcestershire sauce
    • 2 bay leaves
    • 1 yellow onion, peeled and chopped
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes, or to taste
    • 2 sprigs rosemary (leaves only), minced (or 1 teaspoon dried rosemary)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon salt, or to taste

    Instructions

    • Pick over beans (i.e., remove and discard any foreign objects, like rocks, and any imperfect beans). Rinse and drain beans.
    • Place beans into a large bowl and generously cover with fresh, cold water so they're submerged (and at least two inches or so of water over top). Soak overnight, about 12 hours.
    • Drain beans and rinse again with fresh, cold water. Place beans into a pot, cover with water (beans should be covered by an inch or two of water, fully submerged in the water), bring to a boil, reduce to a simmer, cover and cook for 35 to 45 minutes or until beans are tender, but not mushy (they'll finish cooking in the oven). Drain.
    • Meanwhile, preheat oven to 375 degrees Fahrenheit. Place bacon onto a parchment paper-lined baking sheet and cook until crisp, about 15 to 20 minutes (or you could fry bacon on stovetop over medium heat until crispy). Drain grease. Once cool enough to handle, crumble bacon. Set aside. Reduce heat in oven to 325 degrees Fahrenheit.
    • Place tomatoes into an enameled cast-iron Dutch oven (about 5 to 6 quart size) along with tomato paste, molasses, maple syrup, Dijon mustard, brown sugar, and Worcestershire sauce. Stir to combine, then stir in beans.
    • Next, add bay leaves, onion, garlic, crushed red pepper flakes, rosemary, reserved cooked bacon, and black pepper. Stir to combine. Top up with water (start with about 3 or 4 cups; it will be a lot, but it will reduce and thicken as the beans cook). Stir.
    • Bake, covered, for about 5.5 to 6.5 hours until beans are cooked through and tender, carefully checking on every 2 hours or so by stirring and adding more water (as necessary) making sure beans don't burn or stick.
      Note: Time may vary, depending on how fresh your beans are and how you like them done. Continue cooking and adding water until you've reached your desired doneness and consistency.
    • Once beans are at desired doneness, season with salt. Remove and discard bay leaves. Serve and enjoy!

    Notes

    I like to check on the beans every 2 hours or so to check and see if more water is required and they aren’t sticking to the pot. I will usually add about ½ cup to a cup of water at a time, if necessary, to loosen the mixture up.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword baked beans, scratch made beans

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Main Dish Recipes

    • Loose Meat Sandwich
    • Fries, Dressing and Gravy
    • Cheese Lovers Slow Cooker Mac and Cheese
    • Sausage Stir-Fry

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Shashi at SavorySpin

      February 20, 2018 at 11:13 am

      5 stars
      So glad you republished these baked beans, Dawn as I missed them the first time! I’m so loving how thick and hearty these look – I could do some serious damage to a pan of these!

      Reply
      • Girl Heart Food

        February 21, 2018 at 10:46 am

        I could do, Shashi! I eat them right out of the pot even before I place them in a bowl they are that tasty 😉

        Reply
    2. Miriam - londonkitchendiaries.com

      February 15, 2018 at 6:39 am

      Beans are so full of goodness – I love baked beans but somehow never made it myself – great to have a nice recipe, will definitely give this a go! I hope you had a lovely Valentine’s Day – we just stayed in and my husband made me Spaghetti Carbonara, he used to make that for me when we were dating (a long long time ago :-)), it was a real treat 🙂

      Reply
      • Girl Heart Food

        February 15, 2018 at 6:55 pm

        Happy to hear that, Miriam! Hope you love them! We did have a lovely Valentine’s Day, celebrating with fur baby for his birthday 🙂 Spaghetti carbonara? What a yummy treat indeed…you’re making me hungry 😉

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile picture of Dawn from Girl Heart Food.

    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

    More about Girl Heart Food →

    Currently Trending

    • Cheesy Ground Beef Quesadillas
    • Old-Fashioned Cabbage Rolls (Inspired by Nan)
    • Buttermilk Fried Crispy Chicken Burger
    • Pan Fried Smelt Recipe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign up for emails & updates

    Contact

    • Contact

    Copyright © 2023 Girl Heart Food Inc.

    Girl Heart Food® is a Registered Trademark.

    Use of this site constitutes acceptance of its Privacy Policy and Terms of Use.