So there was that one time on Instagram when I was all like “oh sure I’ll post the recipe to these amazing homemade baked barbecue beans tomorrow” and then life happened and I totally flaked and here it is a week later and if you’re starving, I’m sorry. I was distracted by Jason Mewes, OK?
Some would say they’re worth waiting for and I’d totally agree. I’m not averse to throwing some tinned baked beans in a pot with smoky barbecue sauce, a pinch of sugar and a squirt of mustard (that’s actually how I lived circa 2004-2008, for real) but sometimes you’ve just got to go the whole hog. It’s also worth hunting down dried navy beans to make it, as they’re just the right bean size (and what the canned beans are made of), but cannellini or some other kind of mild white bean would be pretty legit also.
You can also used canned beans of any sort, though I’ve never found canned navy beans, it will reduce your cook time dramatically. Couple of hours in the oven and they’re all yours.
I also like to make regular baked beans with either canned tomatoes or tomato passata, some finely diced onion and garlic, and whatever herbs and spices are to hand. Super awesome for a big breakfast fry-up or with crusty bread and butter.
I usually have these beans as a side or with some toast, but they’re extremely good over a baked sweet potato with sour cream and chopped fresh tomato, in quesadillas, in tacos, as a dip with corn chips… basically anything.
The recipe makes 4 side serves, but is easily doubled or tripled and can also be frozen for those days when you just absolutely have to have beans IMMEDIATELY.
Enjoy!
PrintHomemade Smoky Baked Barbecue Beans
- Prep Time: 12 hours, 10 mins
- Cook Time: 7 hours
- Total Time: 19 hours, 10 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
super sweet, smoky, little-bit spicy beany goodness. So good!
Ingredients
- 1 cup dried navy beans
- 2 cups water
- 1 teaspoon salt
- 1 cup tomato passata (or one can diced tomatoes)
- 1 tablespoon brown sugar
- 1 teaspoon mustard or mustard powder
- 1/4 cup molasses (if you don’t have it, add a little more brown sugar and worcestershire sauce, I wouldn’t really substitute with any other syrup, but you do you.)
- 1 teaspoon worcestershire sauce (check out Spring Gully brand if you’re in Australia for a fish-free option)
- 1 teaspoon liquid smoke (if you don’t have any, go a tablespoon smoked paprika or chuck in a chipotle chili in adobo sauce)
- 1 cup water
Instructions
- Soak the beans in the 2 cups water overnight.
- The next day (get a move on early, these take forever!) simmer the beans 2-3 hours with the teaspoon of salt over low heat. They should be reasonably tender. You may need to keep topping up the water. When done, drain.
- In a baking dish, add beans, tomatoes/passata, molasses, mustard, sugar, worcestershire sauce, liquid smoke and water. The mix should be quite liquidy, but add a bit more water to fully cover the beans if it isn’t already.
- Bake at 100C for about 8 hours or 180 for 3-4 hours, topping up the water as needed. I cover the beans with foil for the first few hours and leave the foil off for the last hour. I also check the flavour in that last hour – sometimes you need a little mustard, sometimes an extra splash of worcestershire or liquid smoke.
- Bake until the beans are soft and the sauce has reduced to a thick, smoky-sweet sticky coating. Add a little water to loosen as you stir, and get stuck in!
Keywords: homemade baked beans, easy beans, diy baked beans, vegetarian baked beans,
Sammie @ The Annoyed Thyroid says
Ah, so long Disqus! I miss you already! Home made beans are ridiculously easy and I think once you’ve had homemade baked beans you can’t go back to their tinned ready made cousins! I used to make my beans with tinned white beans but I’ve just got into soaking dry pulses and it’s a total game changer! So much better for our bodies and the budget! I’m adding liquid smoke to the shopping list!
Stacey says
Come now, we’re still having a lovely chat! I was always very partial to Disqus and didn’t like when anyone dissed it, so I know what you mean <3
I have to admit, I love a tinned Heinz baked bean. In a jaffle... or on toast... or with an egg... with extra worcestershire... yum
Tina Lacy says
They put fish in Worcester sauce :O
Stacey says
Just a little anchovy, mate!
Kim @zonktdesigns says
Ah, beans beans the musical fruit!
How delicious, reminds me of tasty Boston Beans.
My hubbies all about wogafying a can of Heinz with a shit load of garlic & copius herbs. Bloody tasty though, but a smokey tasty would be most scrumptious.
Thanks for linking up to Your Weekly Feed. xx
Lisa @ Chocolate Meets Strawberry says
Stacey, I’m very partial to homemade baked beans, and I love the look of your recipe! I love the twist of liquid smoke in there – sounds amazing. I’ve never used liquid smoke in my beans but I know I absolutely must get my hands on some. At the very least I need to add some worcestershire to mine next time!! Salivating here… 🙂
Stacey says
Yes you must! You absolutely must. the smoke makes such a difference, and I put it in everything now! Defs worcestershire, I can’t live without it 🙂
Shari from GoodFoodWeek says
Made these last week – DELICIOUS. I have a ‘baked beans’ recipe on my blog, but the beans weren’t actually baked and people weren’t happy!
Stacey says
hahah oh I know the feeling. I bet baked beans out of a can aren’t baked yet we still call them that! So glad you liked these ones, did you use the liquid smoke? or some paprika or something?
Shari from GoodFoodWeek says
I didn’t use the liquid smoke, I used a smoked paprika instead. Still one of my favourite recipes from your blog 🙂
Stacey says
Huzzah! Love a good bean.