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Old Fashioned Baked Beans
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Old Fashioned Baked Beans

These Old Fashioned Baked Beans are sweet, smoky, and hearty—just like the kind Grandma used to make. Made entirely from scratch with dried navy beans, smoky bacon, molasses, and brown sugar, they’re slowly baked until tender in a rich, savory sauce. Perfect for backyard BBQs, potlucks, or any comforting family meal.
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 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, 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 soft. Stir in the garlic and cook for 1 more minute.

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 reserved bean water. Stir well and bring to a simmer for 2–3 minutes.

Bake

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

Finish and Serve

  • Discard the bay leaf. Taste and adjust the seasoning with more salt and pepper, if needed. Serve hot, or cool and refrigerate for later.

Slow Cooker Method:

  • After steps 1 and 2, transfer everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Keep the lid off for the final 30+ minutes to allow the sauce to thicken.

Notes

For especially tough beans, add 1/4 teaspoon baking soda to the boiling water in step 1 to help soften them. Use sparingly to avoid mushy beans.
Adjust sauce consistency by adding reserved liquid or baking longer uncovered as needed.