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homemade american baked beans


Yield: 2 quarts baked beans

Rating:  Takes a while, with the soaking the beans and the long cook time.  But no hard techniques and it is really tasty. 



16 ounces Great Northern White Beans

2 large onions, chopped small

3 cloves fresh garlic, chopped

2 tablespoons extra virgin olive oil

2 teaspoons kosher salt

1 tablespoon Worcestershire sauce

¼ cup maple syrup

2 tablespoons brown sugar

¼ cup tomato paste

2 tablespoons white distilled vinegar

1 tablespoon chili powder

1 tablespoon mustard seed

½ teaspoon dry mustard powder

1/8 teaspoon black pepper

3 cups water



Place your beans in a large bowl and fill with cold water.  Cover with plastic and put your bowl in the fridge to soak your beans overnight - a good 12 hours.


In a large pot (I like to use a Dutch oven – aka Le Cruset) heat your oil under a medium flame and add your onions, garlic and 1/4 tablespoon of salt.  Cook for 12 minutes, mixing occasionally.  Add your Worcestershire, maple syrup, brown sugar, tomato paste, vinegar, chili powder, mustard seed, mustard powder, black pepper, your remaining 1 ¾ tablespoons of salt and your water.  Mix well and bring your mixture to a boil.  Lower your flame to simmer and cook for at least 5 hours (6 hours worked best for me but 5 is ok too), mixing occasionally.  Serve when ready.


Plan Ahead:

You can cook your beans up to 4 days ahead of time and leave them in the fridge until you are ready to serve.

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