I’ll be honest with you. I was that person who thought canned baked beans were perfectly fine. Why mess with something that works, right?
Then my neighbor brought over homemade beans for our block party last summer. One bite and I knew I had to figure out how she made them. They were nothing like what comes out of a can.
Turns out, making them from scratch isn’t complicated at all. You soak some navy beans overnight, cook up some bacon, and let everything simmer together. The house smells incredible, and you end up with beans that are so much better than anything you can buy.
Now I make big batches and can them so we always have some ready. It’s become one of those recipes people ask me to bring to everything.
What Makes These Better Than Store-Bought?
You control everything that goes in. No weird preservatives or artificial flavors.
The bacon fat becomes your cooking base, which gives you layers of smoky flavor you can’t get from a can. And that molasses creates this deep, rich sweetness that’s way better than whatever they use in store versions.
Plus, there’s something satisfying about looking at a row of sealed jars on your shelf, knowing you made them yourself.
Why You’ll Love This Recipe
If you’ve got navy beans in your pantry, you’re halfway there. The rest is stuff most people keep on hand anyway.
They freeze beautifully, so you can make a big batch and have beans ready for months. Perfect for cookouts, potlucks, or just when you want something hearty and filling.
Tips for Success
Soak those beans overnight. I know it seems like a hassle, but it’s worth it. They cook more evenly and get tender without falling apart.
Cook the bacon until it’s really crispy. That rendered fat is pure gold for flavor.
Taste and adjust at the end. Some batches need more vinegar, others want extra brown sugar. Trust your taste buds.
For canning, follow the 75-minute processing time exactly. It ensures they’re safe for long-term storage.
Let’s Talk Ingredients
Navy beans are perfect for this. They get creamy inside while holding their shape, and they soak up all those flavors beautifully.
The bacon does double duty. You get crispy pieces mixed throughout, plus the fat becomes your cooking base. Half a pound might seem like a lot, but some of that fat cooks out.
Molasses and brown sugar work together here. The molasses brings depth and prevents flat sweetness. Brown sugar adds those caramel notes.
That splash of ketchup adds acidity and helps with the color. The apple cider vinegar at the end brightens everything up.
Dijon mustard cuts through all that richness. Regular yellow mustard works, but Dijon has more complexity.
Smoked paprika reinforces that bacon smokiness. Don’t skip it for regular paprika.
How to Make Better Than Bush’s Baked Beans
Start the night before
Rinse your navy beans and cover them with plenty of water. They’ll double in size, so use a big bowl.
Get the bacon going
Drain those beans and set them aside. Cut your bacon into bite-sized pieces and cook them in your biggest, heaviest pot over medium heat until crispy, about 8-10 minutes.
Remove the bacon with a slotted spoon but leave all those drippings in the pot.
Build your base
Add the chopped onion to those bacon drippings and cook until soft, about 5 minutes.
Stir in molasses, brown sugar, ketchup, Dijon mustard, Worcestershire, and all your spices. Let it cook for 2 minutes so everything melds together.
Add beans and simmer
Add your soaked beans and water to the pot. Bring it to a boil, then turn it down to a gentle simmer. Let it go for about an hour, stirring now and then.
The beans are done when they’re tender and the liquid has thickened into a rich sauce.
Finish and taste
Stir in your crispy bacon and that apple cider vinegar. Taste and adjust as needed.
Can them up
Fill your sterilized jars, leaving an inch of headspace. Wipe the rims clean and seal with lids.
Process in a boiling water bath for 75 minutes. Let them cool completely before storing.
Storage and Make-Ahead
These keep in sealed jars for up to a year in a cool, dark pantry. Once opened, use within a week and keep them in the fridge.
You can also freeze the finished beans in containers for up to 3 months if you don’t want to bother with canning.
Can I Make Changes?
Different beans?
Navy beans really are best, but Great Northern beans work in a pinch. Just watch the cooking time.
No bacon?
You can use diced ham or skip the meat entirely. Just use a little oil to cook the onions.
Less sweet?
Cut back on the brown sugar, but keep the molasses. It brings more than just sweetness.
Want more heat?
Add a pinch of cayenne or some hot sauce with the other seasonings.
What You’ll Need for Better Than Bush’s Baked Beans
1 pound dried navy beans
1/2 pound bacon, diced
1 large onion, chopped
1/2 cup molasses
1/4 cup brown sugar
1/4 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4 cups water
1/4 cup apple cider vinegar
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Calories: 320 kcal | Servings: 6
Frequently Asked Questions
How do I know when they’re done?
The beans should be tender and the liquid should coat a spoon but not be too thick.
Can I make these without canning?
Absolutely. Just store them in the fridge for up to a week or freeze in containers for longer storage.
What if I don’t have molasses?
You can substitute with dark corn syrup or maple syrup, but molasses really gives the best flavor.
Can I double this recipe?
Sure, just make sure you have a big enough pot. You might need to cook them a little longer to get the right consistency.
Once you make these, you’ll never go back to canned. They’re worth the little extra effort, and having homemade beans ready in your pantry feels so good.
