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Are you ready for the best baked beans ever?! If you’ve been around Homespun Oasis for long, you know I’m a huge fan of beans. Pinto, black, white, red, lentils, garbanzo…you name it, I cook it! When we’re tired of eating regular boiled or sprouted beans, baking gives them new life. During the cold days of winter in Wyoming, the long, slow simmer fills the house with warmth while making my mouth water in anticipation. Using the crockpot, stovetop, or Sun Oven gives the perfect warm-weather treat.
July is National Baked Bean month, making it the perfect time to cook up a batch or two. This baked bean recipe is a full meal, especially when adding the optional meat or by serving a slice of sourdough bread or cornbread on the side. Looking for a side dish? Leave out the meat.
Leftover baked beans keep for several days in the fridge. They can also be frozen and enjoyed later. When thawing frozen baked beans, I’ve found a slow thaw in the fridge results in the least mushy beans.
Not-Really Maine Baked Beans
- 2 1/2 lbs dry beans (about 5 cups)
- 1 tsp baking soda
- 2 medium onions, diced
- 1/2 lbs bacon, turkey bacon, farmer's bacon, sausage, or ground meat (optional)
- 1/4 cup honey
- 2/3 cup molasses
- 2 tsp dry mustard
- 1/2 tsp sea salt
- Pick over the beans to remove any stones or debris and rinse thoroughly.
- Soak the beans in plain water the night before you want to cook them or up to 24 hours. I usually soak them right in the stockpot I’ll use to cook them in, making sure I’ve added plenty of water. The beans will swell and nearly triple in volume.
- At the end of your soaking time, drain the soaking water off, give them a good rinse, and put the beans back in the stockpot and cover with fresh water. Add the baking soda, then parboil the beans until the skins crack when blown upon.
- If you are using sausage or ground meat, you’ll want to brown it when the beans are close to done.
- You’ll need 2 bean pots or large casserole dishes for baking the beans. Cut the onions into a large dice and mix in with the beans. Divide the parboiled beans between the two dishes, reserving a quart of water.
- If using bacon or farmer’s bacon (uncured), cut and add to the top of the beans. If using sausage, add the browned sausage now.
- In a separate bowl, mix honey, molasses, dry mustard, and salt with the quart of reserved bean water. Mix well to combine and then divide between the two dishes.
- Bake at 300 degrees for 6 to 8 hours. You may need to add additional water during baking.
Learn How to Cook With Beans
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More Recipes You Might Enjoy:
- 20 Lentil Recipes Your Whole Family Will Love
- Delicious Sunday Supper Ideas
- 20 Pinto Bean Recipes You Have to Try
- Delicious and Healthy Black Bean Recipes
- 12 Bean Soup Mix and 12 Bean Soup Recipe