Baked Beans

Baked Beans

Happy Memorial Day!

I hope you are enjoying this beautiful day having a barbecue with family and friends and honoring all the great men and women who serve our country.  

If you are having a gathering today and still need to get your side dishes together I have one for you. 

Baked beans are such a staple side dish at summer picnics.  How often do you find yourself just picking up a can of baked beans at the market to heat up.   Easy, right?  I’m right there with you.  I’ve done it many times before myself.  That is until I discovered the secret recipe to Bush’s Baked Beans.  Ok, maybe I didn’t but it sure tastes like I have.  

I didn’t want to create a baked bean recipe that was basically just doctoring up beans that are already made.  I wanted to create from scratch the classic recipe for baked beans; more importantly I wanted it to be easy.  If it isn’t easy then why just go by a can of them then.  

Friends, these are easy peasy.  Most of the time involved are these simmering on the stove.  Better yet, these can be can be made vegetarian, just omit the bacon bits.  

Once you try these, you’ll never want to buy the canned baked beans again.  

Baked Beans


Baked Beans

Baked Beans

Baked Beans

Serves 6


  • 3/4 cup all-purpose unsulphured molasses
  • 1/2 cup brown sugar
  • 3 tablespoons tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 3 teaspoons ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 15.5oz cans navy beans (like Goya) rinsed and drained
  • 2 tablespoons bacon bits (optional)
  • 1/2-1 cup water
  • salt and pepper to taste


  1. In a large bowl stir together molasses, brown sugar, tomato paste, maple syrup, apple cider vinegar, ground mustard, garlic powder, onion powder.
  2. Add in navy beans and coat was sauce.
  3. Pour into a large saucepan and stir in bacon bits and 1/2 cup water. Add a little more water if desired. Bring to a boil over medium-high heat and boil for about 3-4 minutes, stirring occasionally.
  4. Cover and reduce heat to low and let simmer for 50 minutes to 1 hour.
  5. Remove from heat and stir. Season with salt and pepper to taste. Serve warm.
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Baked Beans


  1. What a classic bbq dish!

  2. Happy Memorial day. I love your step by step pictures on the Baked Beans. No BBQ today, but had some good friends over. :)

  3. These sound so nice and classic, and the bacon bits must add the perfect smokiness!

  4. I think I will do these and throw it all in my crock pot in the garage (reducing heat inside). SOunds fabulous. Doing away with as much canned goods as I can so this is right up my alley. Thank you.

  5. When we go homemade, I think there’d be no more canned baked beans on my next grocery list ;)
    This looks really homey. Thanks for sharing! I hope you enjoyed the weekend.

  6. What a classic recipe. Homemade is definitely the only way to go. Love these flavors Jennifer!

  7. Just get bread and have it with this, fabulous!!!! Loved the recipe a lot.

  8. If everyone new how easy baked beans were from scratch… Bush’s would be out of business! They are one of my favorite comfort foods and I make them for ever BBQ!

  9. Christine says:

    Thank you for a true homemade version. I was looking for a “from scratch” recipe for baked beans a couple of weeks ago, and so many started with “two cans Bush’s” or “two cans pork and beans” …. REALLY?! That’s not homemade! This looks delish — def. trying next time baked beans are on the menu!

  10. never thought of making baked beans at home, and now it makes me wanna make some at home! Thanks for sharing the recipe!

  11. I love this recipe. These beans look so delicious. Come and visit us. We have some terrific sandwich recipes this week!

  12. I’m getting that tangy tingling feeling you get when you eat sea salt and vinegar chips – just imagining these just screams summer and BBQ cookouts. I never thought about making my own baked beans – but now I am!! YUM!

  13. I looovee homemade baked beans. Yours look so incredibly good.
    And your photos are so gorgeous! :)

  14. I loved bush’s baked beans!! I CANNOT WAIT TO TRY THESE! I had to use all caps, that’ show excited I am!! :)

  15. Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I’m featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It’s a pleasure following your creations…

  16. Those look seriously perfect!!

  17. Anonymous says:

    OMG…thank you!

  18. Anonymous says:

    This is better than Betty Crockers…! (sorry Betty)…Thanks for sharing.

  19. Anonymous says:

    What kind of molasses are you using in this receipe? I followed exactly as written using black strap molasses. Way too much molasses in my opinion. Other than that, these beans were good.

  20. Anonymous says:

    Looks real good but, I need to use dry beans instead of can. How much dry beans will I need?

  21. I would also like to use dried beans, so you’re saying that simply soaking them is enough, not need to cook them first? Thanks

  22. Thank you for the response to questions @ using dried beans. I’m going to add to their questions…would a pinto bean work as a substitute for the navy beans in your opinion? I have on hand PLENTY of pinto beans :-) and would like to use them, if possible, for something other than homemade refried beans. Thanks.

  23. Making this for the second time! They were delicious!

  24. Jennifer, why bring it to a boil first???

    As a bachelor, thanks for this recipe. :-)

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