Homemade Baked Beans

by Pamela

Homemade Baked Beans

Homemade baked beans. Once you make baked beans from scratch, you’ll probably never go back to the canned stuff.

I’ve got a little confession to make.  They are homemade baked beans…they just aren’t baked.  I cooked them on the stove top.  So I guess that probably makes them more of a pork and beans recipe than traditional “baked” beans.  But every time I hear pork and beans, I think of the movie “Something About Mary” and that scene with Ben Stiller and her brother and the whole Franks and Beans line.  So let’s just call them baked beans from here on out – okay?

Even though this baked beans recipe isn’t technically baked, you’ll think it is once you taste it.  I cooked everything on the stove top to the point that it was rich and thick, just like you get when you bake it low and slow in the oven.  But it comes together much quicker when cooked on top of the stove instead of in the oven.

Homemade Baked Beans - so good you'll ditch the can

All of the rich smoky flavors are in there and they come from real ingredients that you can pronounce, not strange alien sounding things you find on the back of a can. You might even already have the ingredients you need to make these in your cupboards.

I like to serve these baked beans with my smoked brisket. Confession…sometimes I make up a pan of these baked beans and toss them in the smoker underneath the brisket so they get even smokier. But they go great with burgers, hot dogs or anything else you might be cooking up this summer. And because you cook these on the stove top, and not the oven, your house doesn’t get all heated up. Score!

Why not make up a batch of these baked beans. I’m sure you’ve got some burgers going down on the grill this weekend.

Homemade Baked Beans
Prep time
Cook time
Total time
Homemade baked beans. Once you make baked beans from scratch, you'll probably never go back to the canned stuff.
Recipe type: Side Dish
Cuisine: American
Serves: 6
  • 5 Slices Thick Cut Bacon
  • 1 Large Onion (diced)
  • 2 Cloves Garlic (minced)
  • 3 14 – 15 Ounce Cans Cannelini Beans (drained)
  • ¾ Cup Ketchup
  • ⅓ Cup Orange Juice Concentrate (frozen – thawed)
  • ⅓ Cup Molasses
  • ¼ Cup Cider Vinegar
  • ¼ Cup Brown Sugar
  • 2 Teaspoons Spicy Mustard
  • 1½ Teaspoons Smoked Paprika
  • 1½ Teaspoons Regular (sweet) Paprika
  • 1½ Teaspoons Dried Thyme
  • 1 Bay Leaf
  1. In a large sauce pan (preferably a Dutch Oven) cook the bacon over medium heat. You are just rendering the fat out of the bacon, not trying to make it crunchy.
  2. Once most of the fat has been rendered out of the bacon, remove the strips of bacon to a paper towel lined plate and drain out all but a tablespoon of the bacon fat from the pan. (Save those bacon drippings to use for things like making eggs or sauteing vegetables. DO NOT pour it down the sink drain or you’ll have plumbing problems later.)
  3. Put the pan back on the medium heat and saute the onions and garlic until the onions begin to turn translucent (about 7-10 minutes).
  4. While the onions and garlic are cooking, roughly chop the bacon into small pieces.
  5. Add the beans to the pot and stir to combine them with the onions and garlic.
  6. Add the rest of the ingredients to the pot (including the bacon) and stir to combine.
  7. Continue to stir occasionally so that nothing sticks and burns on the bottom of the pot (because of the sugars in this recipe, things can burn fairly easily).
  8. Cook the beans until the sauce reaches the consistency you desire. I cooked mine for around 30 minutes.


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John/Kitchen Riffs July 19, 2017 at 9:06 am

Real baked beans are wonderful, aren’t they? You can jazz up those canned beans OK, but for the deepest flavor you really need to make them from scratch. Good stuff — thanks.

Pamela July 19, 2017 at 1:04 pm

Hi John, yeah…you can’t beat homemade baked beans. The canned stuff just doesn’t measure up.

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