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
Made this recipe as a side dish when we were having company (I have a habit of trying out new recipes on guests… adrenaline junkie I guess). Turned out fabulously! The guests and husband loved them and the CCK cornbread. My slow cooker is a bit of a beast, so I cooked them on low for 8 hours and they were perfect.
I tried to make these a few days ago and the beans burned to holy heck! I am trying them again tomorrow but this time on LOW for 8-10 hours. Hope they turn out better this time. They smelled so good before we couldn’t wait to eat them!
These were so good! Thank you for the recipe!!!! 🙂 🙂
I make these at least once/month. They freeze like a dream, too. Perfect for the (weekly) cookouts and a nice pair to the mounds of smoked meat that are usually on the table. 🙂
I made these this past weekend for Mother’s Day, and while they were good, I think they could’ve been better if I had followed the recipe more. I thought the beans had to cook on low, so they took a really long time – 13 hours! I just reread the recipe and see it was 7 hours on high. Oops! Everyone really liked them though. I’m going to make it again for sure.
I just tried the baked beans and sweet potato combo! Wow! So good! I forgot the cheese, but it doesn’t even need it. I used Katie’s baked bean recipe. Really delicious!!!
Tried these for a Memorial Day barbecue and loved that they could be prepped in advance and could be kept warm in the crock pot out on the patio. I was skeptical about the stevia, so used brown sugar but reduced it down to 2 Tbsp? I was tasting as they cooked and it seemed like something was missing so I added a teaspoon of liquid smoke and BAM! Better than canned, though next time I will also reduce the amount of cider vinegar because the finished product was a bit tangy for me. Glad I doubled the recipe so I could freeze the leftovers.
These were absolutely amazing – thank you for sharing the recipe. I could’ve eaten the whole batch. Perfect base recipe to add extra flavours to as well.
Im breaking a record for the longest cooking beans. Firstly, take my advice and NEVER quick soak. Secondly, I guess if you dont have a crockpot, get one. Its 10 p.m., I set the timer for another two hrs. at which time they will have been cooking for a full twelve hours. The sauce is amazing and becomes more intense and flavorful with every hour. The beans are kind of grainy, past the rock hard stage, so theres still hope. And maybe the smoky flavor is because they have cooked so long, because I didnt add smoke flavoring. I substituted Braggs Amino for the soy sauce and maple syrup for the brown sugar or stevia. Im baking them instead of cooking them on the stovetop. So far Ive added about five cups of water. I plan to crumble bacon in there after they soften. All my ingredients are organic, including the bacon.
Next time Ill soak overnight, although i think an all day slow bake should still be planned. Making these several days ahead for a barbecue would be awesome. I’ll let you all know how these turn out……the family has tasted the gritty beans and sauce to “check” them for doneness and we cant wait:D
Aww, sweet success! They are soooooo awesomely delicious. The sauce is rich and delicious. Worth the long wait. Next time I will soak overnight and probably oven bake slow for several hours. Yum. Ty Katie♥️