Uploaded June 2022 | Updated September 2026, 1 day ago
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We wanted baked beans, so I made up a recipe because I was not especially pleased with any of the recipes I found. Most of them call for canned beans, and in fact in particular for pork-n-beans. Also, most of them rely on ketchup and cola. We wanted some real food, but with that saucy, tangy baked beans flavor. This is what resulted and I hope you will enjoy it.
If you’re boiling your own beans, make certain they are nice and soft, the final texture you want, before you stop boiling them. Once they are mixed with the other elements they will not soften much in the oven, however long you cook them. I do recommend boiling dry beans for several reasons; just make sure when doing so to cook the beans fully during the boiling phase. If not boiling beans, use two cans of navy beans, or pork-n-beans, as you like.
Cooked beans are combined with a number of aromatic ingredients which may be more or less juicy at different times, due to different production methods, etc. Reserve some of the aqua faba in order to moisten the mixture a bit. Use less if your tomato product is already really wet, or more if it’s very concentrated (minced macerated sundried tomatoes, for instance).
Makes enough for 8-16 people, or about 6 cups.
Equipment:
• a large mixing bowl
• baking dish for beans, of at least 6 cups volume
• a small pan to put under the bean dish (optional but recommended)
Ingredients:
1 cup navy beans dry beans, rinsed and boiled ~1hr, until soft
2-4 ea poblano peppers or bell peppers, jalapenos, to taste
1 ea medium to large onion grated
2 Tbsp jalapeno-carrot pickles chopped small
1/4 cup tomato paste an entire small can
1/2 cup brown sugar
2 Tbsp white vinegar we use 7%
2-4 Tbsp aqua faba the bean cooking liquid
1/2 lb bacon optional; preferably hot smoked, as BBQ
2 Tbsp mustard grainy, dijon, as you like
1 ea star anise pod
1 ea whole clove
1 pc cinnamon stick or ~1/8 tsp ground cinnamon
Procedure:
1. If boiling dry beans, rinse them well, cover them with 6x their volume in water, in a pot with high sides so the water comes only halfway up. Boil them for an hour, test them for tenderness, and boil longer if need be. They should not take more than 90 minutes. Do not salt them. Salting beans makes them take 10x longer to cook.
2. Preheat oven to 325F.
3. Clean and chop the peppers and add them to the bowl.
4. Chop the pickles and add them to the bowl.
5. Add the brown sugar, vinegar, tomato paste and aqua faba to the bowl. If not using bacon, add about 10 drops of liquid smoke.
6. Add the mustard and spices to the bowl.
7. Peel and grate the onion into the bowl toward the end, because it will create a cloud of onion gas which will be unpleasant to work in.
8. Add the cooked beans to the bowl and stir everything up together.
9. Pour the bean mixture into the bean-baking dish, and place it into the center of a 325F oven for 75-90 minutes, until the top becomes toasty and the sauce has thickened up somewhat.
10. The beans may be served hot, or allowed to cool and stored covered and refrigerated for several days or frozen for months.
11. To reheat all the beans at once, use of a microwave is highly encouraged if the dish is non-metal.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
We wanted baked beans, so I made up a recipe because I was not especially pleased with any of the recipes I found. Most of them call for canned beans, and in fact in particular for pork-n-beans. Also, most of them rely on ketchup and cola. We wanted some real food, but with that saucy, tangy baked beans flavor. This is what resulted and I hope you will enjoy it.
If you’re boiling your own beans, make certain they are nice and soft, the final texture you want, before you stop boiling them. Once they are mixed with the other elements they will not soften much in the oven, however long you cook them. I do recommend boiling dry beans for several reasons; just make sure when doing so to cook the beans fully during the boiling phase. If not boiling beans, use two cans of navy beans, or pork-n-beans, as you like.
Cooked beans are combined with a number of aromatic ingredients which may be more or less juicy at different times, due to different production methods, etc. Reserve some of the aqua faba in order to moisten the mixture a bit. Use less if your tomato product is already really wet, or more if it’s very concentrated (minced macerated sundried tomatoes, for instance).
Makes enough for 8-16 people, or about 6 cups.
Equipment:
• a large mixing bowl
• baking dish for beans, of at least 6 cups volume
• a small pan to put under the bean dish (optional but recommended)
Ingredients:
1 cup navy beans dry beans, rinsed and boiled ~1hr, until soft
2-4 ea poblano peppers or bell peppers, jalapenos, to taste
1 ea medium to large onion grated
2 Tbsp jalapeno-carrot pickles chopped small
1/4 cup tomato paste an entire small can
1/2 cup brown sugar
2 Tbsp white vinegar we use 7%
2-4 Tbsp aqua faba the bean cooking liquid
1/2 lb bacon optional; preferably hot smoked, as BBQ
2 Tbsp mustard grainy, dijon, as you like
1 ea star anise pod
1 ea whole clove
1 pc cinnamon stick or ~1/8 tsp ground cinnamon
Procedure:
1. If boiling dry beans, rinse them well, cover them with 6x their volume in water, in a pot with high sides so the water comes only halfway up. Boil them for an hour, test them for tenderness, and boil longer if need be. They should not take more than 90 minutes. Do not salt them. Salting beans makes them take 10x longer to cook.
2. Preheat oven to 325F.
3. Clean and chop the peppers and add them to the bowl.
4. Chop the pickles and add them to the bowl.
5. Add the brown sugar, vinegar, tomato paste and aqua faba to the bowl. If not using bacon, add about 10 drops of liquid smoke.
6. Add the mustard and spices to the bowl.
7. Peel and grate the onion into the bowl toward the end, because it will create a cloud of onion gas which will be unpleasant to work in.
8. Add the cooked beans to the bowl and stir everything up together.
9. Pour the bean mixture into the bean-baking dish, and place it into the center of a 325F oven for 75-90 minutes, until the top becomes toasty and the sauce has thickened up somewhat.
10. The beans may be served hot, or allowed to cool and stored covered and refrigerated for several days or frozen for months.
11. To reheat all the beans at once, use of a microwave is highly encouraged if the dish is non-metal.
Music: bensound.com/royalty-free-music
