Old Fashioned Baked Beans (Classic Homemade Recipe)

 

There’s something wonderfully comforting about a pot of homemade baked beans simmering away in the oven, especially on cool, damp days when you’re craving hearty, old‑fashioned food. These Old Fashioned Classic Baked Beans are a true family classic — rich, robust, and deeply satisfying, just like the ones generations before us made and loved. 

With simple pantry ingredients, a long slow bake, and that subtle sweetness that makes every bite feel nostalgic, this recipe is perfect as a cozy side or a wholesome meal all on its own. Whether you enjoy them for breakfast, dinner, or tucked into casseroles and wraps, these baked beans bring warmth, comfort, and timeless flavour to the table.

 

 

Most of the time when I was growing up Saturday nights meant baked bean suppers. Mom would always start them the night before by soaking her beans overnight. She had an old white enamel bowl that had been her mothers which she used for this. It doubled as her bread pan.

Next morning she would be up early simmering them on the stove. She always added a pinch of soda and when I got older, she would let me skim the foam off the top of the simmering beans that the soda caused. She said it helped to take the "snap" out of the beans, but, for myself, I found that it ensures a tender finish.

 

She would get everything together and pop it all into her clay bean pot and they would bake, slowly all day. The smell would get even more tantalizing as the day went on. We could hardly wait to sit down to a plate of them.  Dad always fancied them with a spoon full of sugar sprinkled over top and mom liked to drizzle vinegar over hers. (Again she said it took out the "snap.") I liked then with both. Sometimes we would have wieners with then, sometimes ham, always bread and butter. Those were always some of my favorite suppers. Simple and delicious. Carried down through generations.

A real treat would be cold baked bean sandwiches made with the leftover beans on the day after. Mashed and spread between two slices of buttered white bread.  We love those, but I confess, we would not take them in our school lunches for fear the other kids would think we were strange.

One time we were visiting my mother's Aunt in the US and she had made baked beans, but using Soldier Beans. I am afraid we embarrassed our mother because we did not want to eat them. They looked foreign to us. We were used to the much smaller dried navy beans that our mother used, and you know how funny children can be when presented anything different. We were the same when we went to our father's mother's and she made pancakes that looked like crepes. Now, I would give anything to taste one of my Grandmaman's crepes.

Anyways, I thought it would be fun today to share my mother's Baked Bean Recipe.  I am sure it is just the recipe she got from the back of the bag of dried beans, but it became her recipe and it is much beloved in our family. Has been for many, many years now. I think you just might enjoy it as well!

 

✨INGREDIENTS REQUIRED TO MAKE

OLD FASHIONED CLASSIC BAKED BEANS✨

There is nothing too unusual required for these.

• 2 cups (454g) dried navy beans
• 5 cups (1.18 liter) cold water
• pinch of baking soda
• 1 medium onion, peeled and sliced
• 1 1/2 tsp salt
• 2 tsp cider vinegar
• 1 TBS soft light brown sugar, packed
• 1/2 tsp dry mustard powder
• 1/4 cup (60ml) molasses
• 1/2 cup (125g) tomato ketchup
• pinch of black pepper
• 1/4 pound (100g) salt pork, or streaky bacon

 

📝NOTES ON INGREDIENTS📝 

White Pea Beans (2 cups) These are the traditional choice for old‑fashioned baked beans. They hold their shape beautifully and develop that hearty, creamy texture during the long bake . You can however use other dried beans. My great Aunt Melva always used dried soldier beans.

Cold Water (5 cups) Used to simmer the beans until nearly tender. Keep an eye on the pot and add more water if needed to prevent scorching while they cook .

Onion (1 medium) Adds sweetness and depth. The onions soften into the beans as they bake, helping build that rich, comforting flavour. You can slice this. Mom always left hers whole. I loved eating it when the beans were done.

Salt (1½ tsp) Seasons the beans and balances the sweetness of the molasses and ketchup. If using salt pork, you may want to reduce the amount.

Apple Cider Vinegar (2 tsp) A small but important ingredient — it brightens the flavour and helps balance the richness of the beans and molasses .

Brown Sugar (1 tbsp) Adds gentle sweetness and helps create that glossy, caramelized finish baked beans are known for.

Dried Mustard Powder (½ tsp) A classic baked‑bean ingredient that adds tang and complexity. Keen’s is what I use. No dry mustard?Prepared mustard also works perfectly.

Fancy Molasses (¼ cup) The heart of the recipe. Molasses gives the beans their deep colour, old‑fashioned flavour, and subtle sweetness — a true hallmark of traditional baked beans .

Tomato Ketchup (½ cup) Adds body, sweetness, and a touch of acidity. The “no salt added” version helps you control the seasoning more precisely .

Black Pepper (Pinch) Just enough to warm the flavour without overpowering the beans.

Lean Pork/Salt Pork/Thick Cut Bacon (¼ lb) Placed on top before baking, it slowly infuses the beans with savoury richness as it cooks.

 

✨HOW TO MAKE OLD FASHIONED CLASSIC BAKED BEANS✨

Although they may require a fair amount of time to bake, etc. these delicious baked beans are well worth the time and the effort. You just cannot rush perfection. These are more than worth the wait.

1. Sort and rinse beans in running water, discarding any discolored beans and or any stones. Place into a bowl and cover with cold water. Cover with a tea towel, and leave to soak overnight. (I cover them with a tea towel to keep out any dust or insects.)
2. The next morning drain, rinse again and then put into a large saucepan. Cover with the 5 cups of water and add a pinch of soda. Bring to the boil then reduce to a quick simmer. (They will have absorbed a lot of the soaking water. It is important to drain this off and add fresh water for cooking.)
3. Cook until nearly tender, skimming off and discarding any foam which may rise to the top. (I just skim it off with a metal spoon into a bowl.)
4. Add the onion slices, tomato ketchup, brown sugar, molasses, mustard powder, vinegar, salt and pepper to the saucepan with the beans. Stir gently to combine. (You don't want to break up the beans.)
5. Pour into a deep casserole dish. Cover with the pork. Cover tightly. (If your baking dish doesn't have a cover use a couple layers of aluminum foil.)
6. Bake in an oven which has been preheated to 250*F/130*C for 7 hours until tender and deeply browned. (Check on them periodically to make sure they are not drying out. You can add some boiling water if they are.)
7. Remove 1 cup of the bean mixture, mash and then stir this back into the beans. Cover and continue to bake until tender. (This helps to thicken the juices.)
8. One half to one hour before finishing, remove the cover to nicely darken up the beans.

These are delicious served with cornbread, brown bread, or white bread, baked ham, scalloped potatoes, etc. Mom often served them with wieners.

 

✨HINTS & TIPS FOR SUCCESS✨

Sort your beans carefully

Take a moment to remove any stones, debris, broken or imperfect beans before soaking — it ensures an even, creamy texture in the finished dish.

Watch the water level while simmering

During the simmer, keep an eye on the pot and add a splash more water if needed. This prevents scorching and helps the beans soften properly.

Use a flameproof casserole dish

A sturdy 6‑cup flameproof dish ensures even heat and prevents the beans from drying out during the long bake.

Layer the flavours gently

Stir the molasses, vinegar, mustard, brown sugar, ketchup, and seasonings in gently so the beans stay intact and creamy.

Choose your pork wisely

The original recipe calls for ¼ lb. lean pork placed on top, but I like to use salt pork, if I can get it, or thick‑cut bacon for extra richness.

Low and slow is the secret

Baking low and slow at a low temperature for 7 hours is what gives these beans their deep, old‑fashioned flavour and hearty texture. Stirring every hour keeps everything moist and evenly cooked. I will be honest in saying that I never do.

They freeze beautifully

These beans freeze exceptionally well — perfect for batch cooking or saving leftovers.

Try them in other dishes

Beyond breakfast or supper, they’re delicious in wraps, casseroles, dips, shepherd’s pie, and chili. A wonderfully versatile recipe. As children we enjoyed cold bean sandwiches made with the leftover baked beans the day afterwards. I also use the leftovers to make a delicious soup.

 

✨FREQUENTLY ASKED QUESTIONS✨

MUST I SOAK THEM OVERNIGHT?

No, you don't have to, but you will have to simmer them prior to baking them for a lot longer, at least 1 1/2 hours. This will be in addition to the bake time. It is quicker to just take a few minutes and soak them overnight.

WHAT KIND OF BEANS SHOULD I USE?

White pea beans is what we always use, but you can use any dried bean. My Aunt Melva used to use Soldier Beans. 

DO I NEED TO PARBOIL THEM BEFORE BAKING?

Yes, you do. This helps to get them started on softening up, ensuring a soft and beautiful finish.

WHAT DOES THE PINCH OF SODA DO?

I find that it helps them to soften. It is something my mother did and her mother before her. I have found that any time I didn't use a pinch of soda I had a difficult time getting my beans to soften. I don't know how or why it works, only that it does.

WHAT IS SALT PORK?

This is a heavily cured piece of pork, usually from the pork belly or fat back. Sometimes you may need to soak it in order to use it. It's become very difficult to find here these days and so I always just use low salt bacon.

CAN THESE BE DONE IN A SLOW COOKER?

Yes, my sister does her in a crock pot all the time. They may take slightly longer to cook and they will not get as dark as the oven baked ones.

CAN THESE BE FROZEN?

Absolutely.  These freeze very well. Simply pack into airtight plastic containers, label, date, and freeze. Use within six months or so. Take out of the freezer to thaw in the refrigerator overnight.  They can easily be reheated in a sauce pan over medium low heat until heated through thoroughly.

 

✨TRADITIONAL SIDES TO SERVE WITH BAKED BEANS✨

Here are some recipes for traditional sides which were often served with baked beans when I was growing up.

GRANDMOTHERS STEAMED BROWN BREAD - If you grew up with Saturday night baked bean suppers, this tender, molasses‑rich brown bread will feel like coming home. It’s the kind of old‑fashioned comfort that’s been loved all across the East Coast for generations — wholesome, gently sweet, and studded with sticky raisins for that perfect little burst of nostalgia. Steamed slowly until soft and beautifully moist, this small‑batch recipe has all the flavour and texture of the traditional version, just in a size that suits the way we cook today. Spread it with cold butter and let it melt into the warm crumb… oh my, it doesn’t get much better than that.

MOM'S BAKING POWDER BISCUITS - These are the kind of biscuits that feel like home the moment they come out of the oven— light, flaky, and oh‑so tasty with baked beans, soups, stews, or simply warm with butter and honey. A light touch is mom's secret with just enough mixing and kneading to bring the dough together without losing that tender melt-in-the-mouth texture. Baked until golden and risen, they are simple and old-fashioned comfort that never goes out of style.

OLD-FASHIONED SCALLOPED POTATOES - Slices of potato and chopped onion, layered in a baking dish with butter and hot milk.  Cooked until fork tender. I also like to sprinkle a bit of flour between the layers to thicken up the juices and I will sometimes sprinkle some buttered cracker crumbs on top. Not traditional, but very nice.

CLASSIC BAKED HAM - Tender, juicy, beautifully cross‑hatched, and brushed with a sweet, glossy glaze of brown sugar, Dijon mustard, and real maple syrup. Slow‑roasted so it never dries out, then finished at a higher heat to caramelize the glaze, it slices like a dream and tastes even better. The pan juices are gorgeous spooned over top, and the whole ham comes out perfectly cooked every single time. A timeless, comforting centerpiece that brings everyone to the table.

 

 

 Pin this delicious recipe to your Main Dish, Traditional or Pulses/Legumes recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Serves 8

Author: Marie Rayner

Old Fashioned Baked Beans

Prep time: 24 HourCook time: 6 HourTotal time: 30 Hour

This makes a big batch, but they freeze wonderfully. Classic and delicious. Better than anything in a can.

Ingredients

• 2 cups (454g) dried navy beans
• 5 cups (1.18 liter) cold water
• pinch of baking soda
• 1 medium onion, peeled and sliced
• 1 1/2 tsp salt
• 2 tsp cider vinegar
• 1 TBS soft light brown sugar, packed
• 1/2 tsp dry mustard powder
• 1/4 cup (60ml) molasses
• 1/2 cup (125g) tomato ketchup
• pinch of black pepper
• 1/4 pound (100g) salt pork, or streaky bacon

Instructions

1. Sort and rinse beans in running water, discarding any discolored beans and or any stones. Place into a bowl and cover with cold water. Cover with a tea towel, and leave to soak overnight.
2. The next morning drain, rinse again and then put into a large saucepan. Cover with the 5 cups of water and add a pinch of soda. Bring to the boil then reduce to a quick simmer.
3. Cook until nearly tender, skimming off and discarding any foam which may rise to the top.
4. Add the onion slices, tomato ketchup, brown sugar, molasses, mustard powder, vinegar, salt and pepper to the saucepan with the beans. Stir gently to combine.
5. Pour into a deep casserole dish. Cover with the pork. Cover tightly.
6. Bake in an oven which has been preheated to 250*F/130*C for 7 hours until tender and deeply browned.
7. Remove 1 cup of the bean mixture, mash and then stir this back into the beans. Cover and continue to bake until tender.
8. One half to one hour before finishing, remove the cover to nicely darken up the beans.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.