Homemade Baked Beans (Stovetop, Make-Ahead)

Homemade Baked beans in a small bowl on a plate with grilled pork chops to the right. A wooden back drop with tea towels under the plate and small bowls of seasonings in the background.

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Homemade baked beans slow-simmered on the stovetop with uncured bacon, caramelized onion, molasses, maple syrup, organic ketchup, and Worcestershire. The molasses and maple syrup combination gives the sauce a layered sweetness that canned beans can't touch, and the hour-long simmer produces a thick, glossy sauce that clings to every bean. Better the next day — make them ahead and reheat low and slow.

Prep Time10

Cook Time1

Course: Side Dish

Cuisine: American

Keyword: baked beans, beans

Servings:

Calories: 195kcal

Equipment

1 medium bowl
1 large pot

Ingredients

48 oz organic great northern beans
4 slices uncured bacon chopped into small pieces
1 organic onion chopped
1 tsp pink Himalayan salt or sea salt
½ tsp organic garlic powder
½ tsp organic onion powder
½ tsp organic ground mustard
¼ tsp all spice
⅛ cup molasses
⅛ cup maple syrup
½ cup organic ketchup
1 tbsp Worcestershire

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Instructions

Heat a large pot on the stove top over medium heat.
Once the pan is hot, add in the 1 organic onion chopped and 4 slices uncured bacon. Stir frequently until the bacon is cooked through and the onions are caramelized- about 7 minutes.
Add in the 1 tsp pink Himalayan salt, ½ tsp organic garlic powder, ½ tsp organic onion powder, ½ tsp organic ground mustard , ¼ tsp all spice, 48 oz organic great northern beans, ⅛ cup molasses, ⅛ cup maple syrup, ½ cup organic ketchup and 1 tbsp Worcestershire.
Stir well and bring to a low boil. Reduce the heat to low/medium and place the lid on.
Let simmer for an hour. Stir frequently to make sure the bottom doesn't burn and the heat isn't too high.
Serve with your favorite main dish.

Notes

Don't skip the sauté. Seven minutes of cooking bacon and onion together is what builds the savory foundation — don't rush it.

Stir every 10–15 minutes to prevent scorching. Molasses and ketchup stick to the bottom.

Low and slow. Keep a gentle simmer — not a boil. High heat breaks down the beans.

Better the next day. Make ahead, refrigerate, and reheat on the stovetop over low heat or in a slow cooker for 1–2 hours.

Thicker sauce: Remove the lid for the last 10–15 minutes to reduce.

Vegetarian swap: Skip the bacon, sauté in 1 tbsp olive oil, add ½ tsp smoked paprika.

Freezing: Not recommended — beans get mushy and sauce separates. Best refrigerated up to 4 days.

Nutrition