Honey Baked Beans

These Honey Baked Beans are a classic and delicious summer side dish that's perfect for barbecues, potlucks, or any summer gathering. Made from scratch with dried navy beans, this homemade baked bean recipe is a healthier and more flavorful alternative to canned honey baked beans.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 3 25

Soak Time 4

Total Time 7 40

Servings servings

Calories 246kcal

Author Ashley Petrie, RDN, LDN

Equipment

2-quart baking dish with lid

Ingredients

1 ¼ cups (½ pound) navy beans dry
2 slices thick-cut bacon chopped
1 large yellow onion chopped
2 cloves garlic minced
1 cup water
6-ounce can (heaping ½ cup) tomato paste
½ cup honey
¼ cup dark brown sugar packed
2 tablespoons unsulphured molasses
2 tablespoons apple cider vinegar
2 teaspoons mustard powder
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

One Day Before: Add the dried navy beans to a bowl and cover them with water by about 1 inch. Allow them to soak at room temperature for at least 4 hours, or preferably overnight.
1 ¼ cups (½ pound) navy beans
Preheat the oven to 300°F. Place the soaked beans in a large pot and cover completely with water. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the beans are tender. Drain in a colander and set aside.
While the beans are cooking, sauté the diced bacon over medium heat until browned and crispy. Add the diced onion and minced garlic and cook until the onion is softened and caramelized, about 5-7 minutes. Remove from heat and drain any excess bacon fat, if necessary.
2 slices thick-cut bacon, 1 large yellow onion, 2 cloves garlic
Whisk together the water, tomato paste, sweeteners, vinegar, and seasonings in a 2-quart baking dish. Add the cooked bacon, onion, and garlic to the sauce and stir to combine.
1 cup water, 6-ounce can (heaping ½ cup) tomato paste, ½ cup honey, ¼ cup dark brown sugar, 2 tablespoons unsulphured molasses, 2 tablespoons apple cider vinegar, 2 teaspoons mustard powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add the cooked navy beans to the casserole dish. Stir until the beans are well coated with the sauce. Cover the baking dish with a lid or aluminum foil. Bake covered for 2 hours. Then, remove the cover and bake for an additional 30 minutes or until the beans reach your desired consistency.

Notes

Adjust the sauce before baking. Taste the sauce for sweetness and tanginess before you bake the beans. Add more sugar if you prefer a sweeter dish or more apple cider vinegar for a bit more tang.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Make Ahead: Prepare the entire dish up to 3 days in advance or soak and cook the navy beans up to 3 days in advance.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.