Goodbye canned beans.
After trying this homemade baked beans recipe, it’s hard to imagine going back to canned. Bush’s is good and all, but it just doesn’t compare to the heightened flavor and superior texture of baked beans made from scratch. Since July is National Baked Bean Month, there’s never been a better time to learn how to make your own healthy baked beans. It’s much easier than you might think…
When I first started learning to cook, one of my favorite meals to make was a large sweet potato topped with Bush’s baked beans and melted cheddar cheese. I wasn’t even a vegetarian yet, but I’d eat this meal at least once a week. It was quick and simple, and I loved the revelation that I no longer needed to rely on someone else to always cook for me.
In middle school, feeling independent is of the upmost importance… I remember around the same time, my friends’ moms and mine would take us to the mall and sit on a bench while we shopped. We had to check back in every thirty minutes, but we felt super cool, shopping by ourselves. Other people in the mall were probably rolling their eyes at the 7th graders who strutted around the mall like they owned the place. But we didn’t notice or care. And then I’d come home and prepare my very own homemade dinner, feeling very grown up.
Never mind that said “homemade dinner” was as simple as popping a potato in the oven, opening a can of beans, and microwaving everything together. That’s beside the point 
.
I felt the same sense of accomplishment the first time I made this vegetarian baked beans recipe from scratch a few days ago. Never mind the fact that it’s as simple as throwing all the ingredients into a crockpot, putting on the lid, and waiting for it to cook.
That’s beside the point.
Baked Beans Recipe
Baked Beans Recipe – Healthy & Homemade
Ingredients
- 1/2 lb pinto or white beans, soaked overnight in water
- 1 can “no salt added” tomato sauce (15oz)
- 2 1/2 tbsp soy sauce or gluten-free soy sauce (45g)
- 1 3/4 cup water or vegetable broth (420g)
- 2 tbsp apple cider vinegar (30g)
- 2 tsp minced garlic (10g)
- 1 tbsp molasses (blackstrap or regular) (15g)
- 1/8 tsp pure stevia extract, or 4 tbsp brown sugar or coconut sugar
- 1/2 tsp salt
- 1 tbsp cumin powder
- 1 1/4 tsp chili powder
- 1/2 tsp onion powder
Instructions
Crockpot baked beans recipe: Drain and rinse the beans. Lightly grease a crockpot (mine is 4 quarts), then add all ingredients. Cover with the lid, and cook on high 7 hours or until beans are soft. Turning off the crockpot, but keeping the lid closed, let sit 1 hour. Serve immediately, or transfer to a container and refrigerate for up to 4 days. If reheating, add a little water (up to 1/2 cup for the entire recipe) and stir, then heat. Yields about 3 1/2 cups.
Question of the Day:
Do you remember the first thing you learned to cook?
Link of the Day: Homemade Larabars Recipes
Oh my yum those look so good! I’m a huge fan of baked beans, but don’t eat them as often as I’d like because of the high sugar ontent.
Thanks Katie!
Your timing is perfect! I’ve been wanting to control the salt consumption around here more and this is exactly what I need right now. And the guys can throw their nasty bacon in it after I pull out my share…so…another win-win!!
This recipe is very high in salt
The first thing that I ever learned to “cook” was cornbread. My mom taught my brother and I how to follow the instructions on the jiffy box, mix it up in a big bowl, and microwave ut until the bread was cooked. Then we would cut out big triangular slices and drizzle it with a mound of syrup. That was our breakfast on Saturday mornings when my parents were still asleep. Lol.
Hi Katie,
We love baked beans! Was wondering if you know if your recipe for the Baked Beans freeze well?
Thanks for all your posts. When I see an e-mail from you, it’s always the first to get read!
I’ve not tried freezing them… I do think it’d work, though.
I bet they would freeze well. I learned how to cook dry beans here: http://www.budgetbytes.com/2010/12/how-to-kick-the-can-of-beans/
and the author says she freezes them all the time.
I have frozen them successfully, all you need to do is just thaw them in the microwave.
This looks great! The first thing I made entirely by myself was a batch of honey cookies for the High Holidays. They were delicious 🙂
thanks a lot Katie you just read my mind I wanted a baked beens recipe
These look really good. I’m planning to make them for a 4th of July party.
I noticed that you lightly greased the crock pot first. I’ve been using slow cooker liners and love how easy the cleanup is. Give these a try sometime: http://www.reynoldskitchens.com/products/slow-cooker-liners/
Thanks for the recipe!
My go to is normally the Bush’s Grilling Beans, but I love the idea of making your own with no added “stuff” in there! Brilliant.
I tried to make Kraft Mac and Cheese once when I was little. My mom was sick, and we were out of soup, so I thought that Mac and Cheese was the next go to! 😉 Lol. I added WAY too much butter–or cream cheese, I don’t recall–and when my mom sat down to taste it, her face was priceless. I could tell that it tasted horrible no matter how much she diluted the hard truth. Haha, it wasn’t a surprise when my concoction disappeared from the fridge and was rediscovered by my dog in our backyard.
Thanks for the recipe! 🙂
This is genius! My husband and I both love baked beans, but I hate buying the canned stuff. Can’t wait to try this!