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Homemade Baked Beans Recipe (Bush's Baked Beans Copycat)
This simple Homemade Baked Beans Recipe transforms canned navy beans into a sweet and savory side dish that rivals any store-bought version — it's a great copycat version of Bush's Baked Beans! Ready in less than 30 minutes with bacon, molasses, and a perfect blend of spices, this is your new go-to baked beans recipe.
Ingredients
- ¼ cup bacon (chopped and cooked)
- 2 cans navy beans (about 15 oz each)
- 2 tablespoons ketchup
- 1 teaspoon prepared mustard
- 1 tablespoon apple cider vinegar
- 4 tablespoons brown sugar
- ¼ cup molasses
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon tumeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup water
Instructions
- Cook the bacon and drain the fat out of the pan but leave any other bits.
- Drain and rinse the navy beans.
- Combine the navy beans and all the remaining ingredients in the pan.
- Bring to a low simmer.
- Simmer for 15 minutes, until thickened and the flavors have melded.
Notes
Reducing Sugar: The recipe is the perfect dupe for Bush's Baked Beans. I personally prefer my beans to be less sweet, so I use 2 tablespoons of brown sugar instead of 4. You can always start with 2 tablespoons and add more if you want it sweeter.
Bacon Flavor: The bacon is what gives the beans such great flavor so don't skip the step of cooking the bacon before adding the remaining ingredients to the pan.
Thick or Thin: If you prefer thicker baked beans, simmer them uncovered for a few extra minutes to reduce the sauce. (But don't overcook the beans or they will become mushy!) For thinner beans, add a bit more water during cooking. The beans will also thicken slightly as they cool.
Try Different Sweeteners: While this recipe calls for a combination of brown sugar and molasses, you can experiment with maple syrup, honey, or even a bit of barbecue sauce to create different flavor profiles.
Add Fresh Ingredients: For an extra dimension of flavor, try adding diced onions and bell peppers. Sauté them in the bacon fat before adding the other ingredients. Fresh herbs like thyme or rosemary can also add wonderful aromatic notes.
Dried Instead of Canned: Dried beans can be cooked ahead and used in place of canned beans in this recipe. Just be sure they are tender but still holding their shape when cooked.
Make It In Slow Cooker: Brown the bacon first, then combine all ingredients in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. This method allows the flavors to develop even more deeply.
Storage Tips: These beans are even better the next day, and they're incredibly versatile. Make a double batch and use the leftovers for sides throughout the week!
- Once they're cooled, place them in an airtight container and store them in the refrigerator for up to 3-4 days.
- They freeze beautifully! Allow them to cool completely, then transfer to freezer-safe containers, leaving some headspace for expansion. They can be frozen for up to 6 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Nutrition
Calories: 181kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 10mgSodium: 628mgPotassium: 395mgFiber: 0.3gSugar: 29gVitamin A: 107IUVitamin C: 0.4mgCalcium: 59mgIron: 1mg
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