Filed Under: bean recipe, beans, high fibre, tex-mex, vegetarian recipe

Homemade Baked Beans

What's not to love about baked beans? When you make this dish from scratch, you can control the sugar and salt. Take this to your next potluck and watch it go fast.

April 29th, 2014

By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.

"The flavour was excellent, and it was very easy to make. The chili powder added a nice taste without being spicy."
Kathryn M., mom of Eric, 5, and Rebecca, 3, Ottawa
Prep Time
20 minutes
Cook Time
2 hours (mostly unattended)
  • 4 slices reduced-sodium bacon, chopped
  • 1 medium onion, chopped
  • 1 tbsp minced garlic
  • 1–2 tsp chili powder
  • 1 cup low-sodium ketchup-style sauce
  • 1/2 cup molasses
  • 1 tbsp brown sugar
  • 3 tbsp vinegar
  • 3 tbsp Dijon mustard
  • 4 cups cooked navy beans
  • 2-1/2 cups water, divided (or 1 cup, divided, if using canned beans)
  1. Preheat oven to 350ºF.

  2. Heat a large Dutch oven or other large ovenproof pot with lid over medium heat. Sauté bacon and onion until fat has rendered and onion is softened (bacon should be soft, not crispy). Add garlic to pot and continue to sauté until fragrant. Stir in remaining ingredients, except water; add 2 cups water (if using canned beans, only add 1/2 cup water) and bring to a boil. Turn off heat, cover pot with lid and transfer to the oven. Bake for 50 minutes. Remove lid; if mixture looks dry, stir in another 1/2 cup water. Continue to bake until liquid has thickened and beans have darkened to a mahogany red hue, about 15–30 minutes.

Nutrients Per Serving

305 calories, 
6 g fat, 153 mg calcium, 307 mg sodium, 50 g carbohydrates, 10 g fibre, 11 g protein. Excellent source of folate, iron, manganese and potassium; very high source of fibre; source of vitamin C and calcium.

Homemade Baked Beans
Photography by Jodi Pudge

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