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Baked Beans Recipe, made from scratch.

| June 24, 2013 | 47 Comments

Baked-Beans_32_serve-warm-and-enjoy_a
Follow easy step-by-step, photo illustrated instructions for making these delicious Baked Beans… from scratch.  We start out with dry Navy Beans, soak them overnight then, we add bacon and a few other surprises to make some of the best beans you’ve ever enjoyed.  Did I mention we slow cooked them for about 7 hours?  Oh yeah… they’re that good.  We’ve even got a printable recipe.

 

Baked Beans recipe
Baked Beans Recipe… from scratch:

 

This is one of those recipes that I finally “got around,” to actually doing.  For some unknown reason and, for some time now, I’ve wanted to make Baked Beans from scratch.  By that, I mean that I wanted to start out with dried beans instead of those canned pork ‘n beans that I’ve always used to make my Baked Beans with in the past.  Of course, I’d love to be able to do it with fresh beans but those weren’t actually available so, dry beans it was.

I don’t know that I really thought it would make all that much of a difference but, I wanted to just try it for myself and see.  Now, I’m not going to tell you that you will just be blown away with how great these taste using dried beans instead of canned but, I will tell you, these beans have a more authentic “bite” than those canned beans.  They have a bit firmer chew to them if that makes any sense.  The canned pork ‘n beans are good and, they’re good and soft as well.  On the other hand, I imagine this recipe would be more like what one might have experienced on a month long cattle drive out in Texas or Oklahoma somewhere.

Imagine it, the camp cook pulled some beans out of the wagon and put them in soak before he settled down for the night.  A full moon glared down on the thousand acres the ranch crew had been working on all day.  Right after breakfast next morning, he put all the ingredients together to make the beans.  He hung that big cast iron pot over a pile of burning wood and started slow cooking supper for the cowboys.  By the end of the day, they were finally done and all the cow pokes grabbed a bowl and took a big heaping spoonful of fresh baked beans out of the pot.  They sat around the campfire eating beans and cornbread, talking about how the day had gone and what had to be done tomorrow.  See… it’s one of those authentic cowboy type of dishes.  OK… maybe you get the idea.  (Yes, I played cowboys and Indians a lot as a child.)

Don’t let the long list of ingredients throw you.  It’s mostly just a lot of seasonings that you already have on hand.  Add some ground beef and bacon, throw in the seasonings and let it slow bake in the oven all day.  Then, hustle up the kids and maybe let them eat supper outside tonight, around an open campfire.  Make it an experience and don’t forget the marshmallows for later.  (Did cowboys have marshmallows?)

I do hope you’ll give this recipe for Baked Beans from scratch a try.  It’s pretty easy to follow and you can just let them bake slowly in the oven throughout the day as you go about your “chores.”  Are you up for it?  Alright then… Let’s Get Cooking!

 

Baked Beans, ingredients you'll need.
Baked Beans Recipe… from scratch:  You’ll need these ingredients.

You’ll also need some Ketchup and Worcestershire Sauce that somehow didn’t stand up to get into the photo.

 

Baked Beans, sort through the dry beans.
Place your dry beans on a plate or in a pan and sort through them.  You’ll want to remove any dark colored beans and any small stones or other foreign matter that might be in there.  The beans are mechanically harvested these days and haven’t been washed.  You’ll want to make sure there isn’t anything in them that you don’t want to be chewing down on later.

 

Baked Beans, discard any bad beans.
Discard any beans that appear discolored or just old and super dried out.  I only found a few in my bag.  They aren’t going to soften up no matter how long you cook them so, get them out now and toss them.

 

Baked Beans, cover with water.
Place the dry beans in a big pot and cover them with about 3 inches of water.  Do this before you go to bed one night and they’ll be ready to start work on the next morning.  Think about laying out under the stars and staring up at that big full moon.  Off in the distance you hear the howl of a coyote and the gentle call of a bird.  Are those really birds?  It could be Indians sneaking up on you… be careful.

 

Baked Beans, drain and rinse.
Next morning, drain the water off the beans as you pour them into a colander.  Rinse the beans under cold running water.

 

Baked Beans, place beans in baking dish.
Place the beans in a good sized baking dish or pan.  I love these old restaurant type of pans, they’re so versatile.  I really could have used one of those old cast iron dutch ovens but I’ve never cleaned the one I bought at auction many months ago.  Maybe one day.

 

Baked Beans, dice the onions.
Peel the outer layer of skin from an onion and dice it up.

 

Baked Beans, brown up the ground beef.
Place your ground beef in a skillet and brown it up a bit.  I’m using 80/20 beef and I wanted to drain off as much of the fat as possible.

 

Baked Beans, add beef to the bean pot.
After you drain off the grease, add the browned beef to the bean pot.

 

Baked Beans, add the diced onions.
Add the diced onions.

 

Baked Beans, add the bell peppers.
Add the bell peppers.  One day, I’m going to find one of those used vacuum sealing food machines just so I can save bell peppers in my freezer throughout the year.  I can buy peppers at about 5 for a dollar during the summer and then they go up to around $1.50 each through the winter.  I always try to store some up because I just happen to like bell peppers when I cook.

 

Baked Beans, slice up some bacon.
Slice up about a half pound of bacon.  You do know that bacon is much easier to slice when its super cold… right?  I thought so.

 

Baked Beans, slightly brown the bacon.
Slightly brown the bacon in your skillet.  Can you smell that?

 

Baked Beans, add the baon to the bean pot.
Add the bacon and the bacon grease into the bean pot.  I must admit, there was a time further down in the recipe that I wished I hadn’t used all of the bacon grease.  It worked out by the end of the recipe though.  Still, you can add it all or just part of it, it’s your choice.  It would have cooked in the pan without browning it up in the skillet first.  I had planned to drain off the bacon grease and save it for later.  There really wasn’t a lot so I just placed it all in the bean pot.

 

Baked Beans, add the tomato sauce.
Add the can of Tomato Sauce.

 

Baked Beans, add the brown sugar.
Add the Brown Sugar.

 

Baked Beans, add the molasses.
Add the Molasses.  This jar is almost empty so I didn’t measure it out.  I did save enough for a biscuit tomorrow morning though.  You’re missing one of life’s greatest joys if you’ve never stuck your finger into a warm biscuit to make a hole big enough to pour in some Grandma’s Molasses.  Now we’re talking!

 

Baked Beans, add the mustard.
Add the Mustard.

 

Baked Beans, add garlic powder.
Sprinkle on some Garlic Powder.

 

Baked Beans, add the liquid smoke.
Add the Liquid Smoke, if desired.  Liquid Smoke is generally found in most grocery stores around the Ketchup, Mustard and Worcestershire Sauces.  It’s made from burning wood chips or sawdust and condensing it into liquids.  The process dates back to around 1895 according to Wikipedia and, its used as one of the main flavors in curing bacon.  Follow this link to learn more about it:  Liquid Smoke on Wikipedia.

 

Baked Beans, add the Texas Pete Hot Sauce.
Add the Texas Pete Hot Sauce.

 

Baked Beans, add the Worcestershire Sauce.
Add the Worcestershire Sauce.

 

Baked Beans, add the beef broth.
Add the Beef Broth.  I keep a jar of Beef Granules in the kitchen cabinet.  I prefer the granules over those little cubes but, hey… that’s just me.  Any type of Beef Broth should do.  I guess if I were totally making this from scratch, I’d have made my own huh?

 

Baked Beans, stir it up really good.
Finally, go ahead and give it all a real good stir.  Looks like a hefty soup of sorts right now doesn’t it?

 

Baked Beans, cover tightly with aluminum foil.
Cover the pan tightly with Aluminum Foil and pop the pan into the pre-heated oven.

 

Baked Beans, bake low and slow at 300 degrees.
We’re going to bake the beans “low and slow,” at 300º.  And… it’s gonna take awhile.

 

Baked Beans, after three hours in the oven.
Three Hours:  This is after three hours of baking in the oven.  I was curious as to how much progress the beans had made toward getting done.  I stirred them up again, covered the pan back with the Aluminum Foil and, slid it back into the oven.

 

Baked Beans, add salt if needed.
Five hours:  At this point, the beans are getting tender.  It was time to taste them and see what else they needed.  I added a little Salt since I hadn’t put any in already.  Once the flavors start to come together, you can taste it and add Salt as needed.

 

Baked Beans, add some black pepper.
Add the Black Pepper.

 

Baked Beans, add some catsup.
Add the Ketchup.  Or, the Catsup.  Which do you call it?

 

Baked Beans, stir again and return to oven, without the foil on top.
Give them another good stir.  At this point, most of the beans were getting pretty tender.  I did find the ocassional bean that just seemed like it hadn’t cooked any at all, despite the fact they had been in the oven all day.  Place the pan back in the oven WITHOUT the Aluminum Foil and REDUCE the temperature of the oven down to 250º.  We’re going to let them bake a bit longer and bake off some of the liquid.

 

Baked Beans, reduce temp and bake uncovered.
Reduce the oven to 250º and bake uncovered from here on out – until the beans are tender.

 

Baked Beans, baked down.
Seven Hours:  This is what mine looked like straight out of the oven, seven hours after I started.  I prefer my Baked Beans to be a bit on the “thick” side so I baked off a good deal of the liquid.  Most of the beans were tender but, I still found the ocassional bean that just seemed like it had never cooked very much at all.  I did enjoy the texture of the beans though.

 

Baked-Beans_32_serve-warm-and-enjoy
Serve them up good and warm… Enjoy!

Note:  It’s certainly possible to reduce the baking time some by cooking the beans prior to assembling everything together.  I was really curious as to how they would turn out when totally baked in the oven.  The beans themselves were pretty tender around the five hour mark and could have been served at that point.  As I stated, I wanted to thicken them up so I baked them, uncovered, awhile longer.   All of the ingredients are pretty much my standard “go-t0″ ingredients for making Baked Beans.  I normally use the canned beans myself but found these to have a good texture overall.  Next time, I think I’ll cook the beans in water for about an hour or more to get them tender, then see if that makes any difference.  Let me get back to you on that… OK?  If you beat me to it, let me know in the Comment section below.  Thanks.

 

Baked Beans Recipe, made from scratch.

Rating: 51

Prep Time: 30 minutes

Cook Time: 7 hours

Total Time: 7 hours, 30 minutes

Yield: 8-12 Servings

Baked Beans Recipe, made from scratch.

Follow easy step-by-step, photo illustrated instructions for making these delicious Baked Beans... from scratch. We start out with dry Navy Beans, soak them overnight then, we add bacon and a few other surprises to make some of the best beans you've ever enjoyed. Did I mention we slow cooked them for about 7 hours? Oh yeah... they're that good. We've even got a printable recipe.

Ingredients

  • 1 lb of dry Navy Beans, soak overnight
  • 1 lb of Ground Beef, 80/20, cooked and drained
  • ½ lb of Bacon, diced, lightly cooked
  • 1 cup Onion, diced
  • 1 cup Bell Peppers, diced
  • 2 cup Beef Broth
  • 1 ½ cups Brown Sugar
  • 1 15oz can Tomato Sauce
  • ½ cup Grandmas Molasses
  • 2 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Texas Pete Hot Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Liquid Smoke
  • ¼ cup Yellow Mustard
  • ¼ cup Ketchup
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions

  1. Sort through dry beans to remove any stones or hard beans.
  2. Place beans in a large pot, cover with water, soak overnight.
  3. Drain beans, place in a large baking pan.
  4. Peel the outer skin from an onion, dice it up.
  5. Brown ground beef in a skillet placed over medium heat. Drain off fat.
  6. Add cooked beef to pan with beans.
  7. Add onions.
  8. Add Bell Peppers.
  9. Chop bacon into small pieces. Place bacon in skillet, brown lightly.
  10. Add cooked bacon and bacon grease to pan with beans.
  11. Add Tomato Sauce.
  12. Add brown sugar.
  13. Add Molasses.
  14. Add Yellow Mustard.
  15. Add Garlic Powder.
  16. Add Liquid Smoke.
  17. Add Texas Pete Hot Sauce
  18. Add Worcestershire Sauce
  19. Add beef broth.
  20. Gently stir all ingredients together until mixed well.
  21. Cover pan tightly with aluminum foil.
  22. Place in pre-heated 300 degree oven, bake covered for 3 hours.
  23. Add Ketchup.
  24. Add Salt if needed.
  25. Add Black Pepper, stir well.
  26. Return beans, uncovered, back to oven and, bake about one hour or until beans are tender.
  27. Serve warm and enjoy!

Notes

This recipe can also be made using canned Pork and Beans as opposed to the dry beans. Use four 16oz cans. Cut down on baking time by pre-cooking your beans in boiling water for one hour or longer.

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Your Comments:  Have you ever made Baked Beans from scratch, using dry Navy Beans?  Do you think it’s worth the extra effort as opposed to using the canned pork and beans that are so convenient?  I’d love to hear your comments on our recipe.  It will only take a minute or two and, maybe it will help someone else to give our recipe a try.  Just remember, all comments are moderated.  What that means is that I personally read each and every one before it’s approved for posting on our family friendly website.  So, take a couple of minutes while you’re here and share your thoughts with us.  I also try to reply to as many of your comments as possible so check back soon for that as well.

Subscribe to our Newsletter:  Before you go, be sure to sign up for our Newsletter.  I try to send one out each time a new recipe is added or something interesting is going on around Taste of Southern.  It’s absolutely free to sign up and you can unsubscribe any time you change your mind about us.  Its just a little reminder of all of our updates, news, giveaways and more.  Tell your friends about us as well, I’d greatly appreciate it.  I hope you’ll visit us often.

Be Blessed!!!
Steve

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Category: Side Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (47)

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  1. Elise says:

    I baked the beans!! This is sooo good I can’t describe but I could open a restaurant based on this recipe alone!!
    I boiled the beans for about an hour before putting it all in the crock pot for 6h. Did not need the ketchup, they are perfect and will be featuring them at my husband’s birthday dinner. Thank you!!

  2. Randy Voll says:

    Steve,

    This recipe is simple the best, bar none! I take it one step further. I make the beans in a cast iron dutch oven, for two reasons. One because some foods are destine to be made in cast iron, beans are one of those foods. The other is I use 100% natural smoke…I smoke my beans in my charcoal smoker. I use orange, plum, cherry, apple, peach and pecan wood. Instead of the oven it goes in my smoker with the lid off for about 2-3 hours. I stir the beans every half hour or so. I do use blackstrap molasses for the extra flavor.

  3. Missylayne says:

    I made your baked beans for my grandsons’ birthday party. They never got soft or tender. I did what you said leaving out nothing. I even did your suggestion of boiling first. I boiled them for two hours before baking. They were hard and couldn’t be eaten. The next day, I put then in a slow cooker and added some tomato juice to get them moist. I cooked them all day, and they are still hard. I will have to find something to make out of them. Everything taste great, just couldn’t eat the beans!

    • Steve Gordon says:

      Hi Missylayne, I’m thankful you found our site and tried our Baked Beans, I’m just sorry to hear they didn’t get tender enough for you. I suspect you might have had some older beans and they still didn’t cook long enough. Even though they cooked all day in a slow cooker, it might not have been enough heat to get them tender. I do hope you found a use for what you had. Perhaps you’ll try the recipe again, cooking your beans first, then adding the other ingredients. I appreciate your comments and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  4. Katie says:

    Absolutely amazing! Mmmh-MMMH! I stuck to the recipe apart from the hot sauce, since little people joined the feast and everyone loved it! Cannot wait to try your next recipe. The photos are so helpful, because of thesubtle differences in British and American English, sometimes I need to see an ingredient to figure out what you’re using (molasses is black treacle here :-). Keep it up, Steve! Now let’s see if you have Jambalaya on here somewhere… :-)

  5. Katie says:

    In the oven! Looking good. VERY good!! I own a lot of cookbooks, but none make me hungry as this website. Next: cornbread…. Thanks so much! Katie from England xx

  6. Mary says:

    Is there a law against using black beans? A family member makes a living growing them so we have many . I have about exhausted our desire for black bean specific dishes and was missing baked beans. Every recipe I find calls for white beans. But with all the flavors added, why not black or brown or red????

  7. Edith says:

    Hello Steve, thanks for the recipe. Could i use My crockpot instead of baking The beans in The oven? Thank you!! Edith

  8. Bri says:

    Hi Steve, this is very similar to my mom’s recipe.
    She made everything from scratch and I have followed suit with my cooking over the years. You just can’t beat the quality and wonderful taste of true home cooked southern food. I sure miss my mama and her cooking.
    If mom was short on time she would of course soak the beans overnight and then pressure cook the beans for a short period, then would slow bake for about 2-3 hrs. on 275 degrees to meld all the wonderful flavors. Everyone loved her baked beans and everything else she cooked. If you have a good southern recipe for fresh creamed corn from scratch I would love to have it as through my travels I have lost many of the recipes. Thanks so much for the baked beans recipe, it was a stroll down memory lane!!

  9. Kaylea reeves says:

    I’m wanting to try this recipe for my husbands birthday party this weekend. There’s going to be around 25 people so I’m wondering how many serving are in this recipe. Thank you!!

  10. Amber M. says:

    Well, we are having a cookout tonight and I was in a bit of a fix. I had plenty of meat but nothing to go good as a side with grilled burgers and hotdogs. So I started looking up different things to potentially go with it and then I discovered this recipe! It smells great, haven’t got a taste yet though! I didn’t have molasses so I used syrup. And I didn’t have bacon or enough hamburger so those were left out as well. And I used vegetarian beans (canned navy beans with garlic). My boyfriend tasted them and gave a thumbs up but I prefer to wait til later(: will post outcome!

  11. Evelyn says:

    Made your recipe for a graduation, the best baked beans we have ever had! Excellent.

  12. Eric Clifton says:

    Tried these last weekend and deviated from the recipe a little. I started with Navy beans that I forgot to soak overnight. I boiled them for 2 hours until they were pretty soft. From there I mixed all ingredients at the stated portions except the ground beef and Texas Pete’s hot sauce, which I did not use at all. I mixed it all together at once in a disposable aluminum pan, then smoked them using apple wood chips in the electric smoker for 2 hours at 275. The flavor was amazing. The beans were soft, but had a little resistance and pop to them so it could have used a few more hours to soften up a bit more. Overall they were the hit of our Mother’s Day bbq. Gonna try this again at another BBQ, this time with Northern Beans soaked overnight.

  13. kim says:

    Hi Steve,
    Have made your recipe a few times as written and these are by far the BEST I’ve ever had. A huge hit with my family of 7….thanks for sharing such an amazing recipe.

    • Steve Gordon says:

      Hi Kim, I’m happy to hear you’ve been enjoying our Baked Beans recipe. It’s one of my favorites, and I happy to hear that you and the family have been enjoying them. Keep up the great work. It is my pleasure to share the recipes.

      I appreciate your visit and your comments today. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  14. Amber says:

    Just made this in my dutch oven and it was awesome! I ate them with some cornbread (I used the recipe on the back of the Golden Pheasant polenta bag). I omitted the ground beef and I reduced the sugar to just 1/2 cup, otherwise I used all the other ingredients. I sometimes have bad luck cooking beans with so many ingredients (they take a long time to cook), so I added both the tomato sauce and the ketchup later after it had cooked for a few hours. Since the hot sauce and the beef broth were salty, it didn’t need any additional salt. Turned out wonderful. Thanks for the recipe! I’ll make it again soon.

    • Steve Gordon says:

      Hi Amber, I’m thankful you found Taste of Southern, and that you tried our Baked Beans Recipe. I’m happy to hear it turned out well for you and that you liked them. They’re one of my favorites for sure. I do appreciate your comments and hopefully it will encourage someone else to give the recipe a try. Thank you for your visit and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  15. Monica says:

    I made these with Northern Beans because that’s what I had on hand, I cut the sugar down to 1 cup, and I cooked them in a cast iron dutch oven. By far the best baked beans I’ve ever had!!! I took them to a Family Reunion and at least 3 people asked for the recipe. Amazingly good!

    • Steve Gordon says:

      Hi Monica, Thank you so much for the compliments on the Baked Beans. They’re certainly one of my favorites. I’m happy you and your family enjoyed them. I do hope you’ll give some of our other recipes a try. Thank you for your visit and do stop by for another visit with us… real soon. Be Blessed!!! -Steve

  16. Yvonne says:

    Great recipe, Steve. Your ingredients are very similar to mine, though I want to try your technique. Just this week I was wanting to try the baked beans totally from scratch since I usually use the canned variety. I cooked them in a crock pot for hours after boiling them briefly, put them in a fridge over night, and cooked them ALL DAY on high back in the crock pot before they got kind of soft. I used great northern & pinto beans for this go ’round. Thinking the crock pot would be more economical energy-wise, I went that route. Any suggestions to try next time if I use the crock pot? Many thanks!

    • Steve Gordon says:

      Hi Yvonne, Thank you for your question. It does take a LONG time to cook the beans from scratch. I’d just suggest that you boil them longer the next time, getting them almost done, then finish them off in the crock pot with the rest of the ingredients. As I recall, I found a few beans in the batch that I fixed here that just didn’t seem to be done all the way through. I assume you soaked the dry beans overnight first as well.

      I’m thankful you found the recipe and that you were willing to give it a try. I appreciate your comments and do hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  17. Connie says:

    Been searching for a long time for a great baked beans recipe. I have always cooked ‘from scratch’ because then I know that whatever is in my food – I put there!
    Your baked bean recipe is wonderful. I followed the recipe exactly except I had to substitute the “Texas Pete” hot sauce, as I can’t get it here. The only changes I would make for the future is to cut the peppers into large pieces (so I can remove them before serving-personal preference) and to shorten the cooking time, as I could have used more juice in the finished product.
    I am in the process of compiling a book of my favorite recipes for my grandchildren, and you can bet that it will include your recipe.
    Thank you so much.
    Connie

    • Steve Gordon says:

      Hi Connie, Thank you for your compliments on the Baked Beans Recipe. I’m happy to hear that you tried them out and that you enjoyed them. It’s greatly appreciated.

      While any hot sauce can be used, you can order our North Carolina made “Texas Pete” online at this link: Texas Pete While their prices are good, their shipping rate is a bit high, but it’s a good product and well known throughout the South.

      I do appreciate your willingness to try our recipes and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  18. Kris in Michigan says:

    I was thinking the same way you were – wondering about making baked beans from scratch. I looked for a recipe and yours came up. I really appreciate that you posted those photos, it makes it much more of a learning experience to see what it should look like with each phase. Great post!

    • Steve Gordon says:

      Hi Kris, I’m thankful you found Taste of Southern and our Baked Beans Recipe. I appreciate your comments and hope that you’ll give the recipe a try, I think you’ll like them. Don’t be a stranger, stop by for another visit with us… real soon. Be Blessed!!! -Steve

  19. Rev Mack says:

    Greetings, Steve~
    I just passed through checking on my old baked bean recipe, checking on liquid comparisons.
    I thought to share an old fix to clean ANY cast iron to be good as new. Start a pure wood fire,
    When you have a good coal bed, place irons in coal upside down, bury with more wood for a
    nice little bonfire. Let it die out over hours WITHOUT water, collect your irons the next day,
    simple scrub & dry. Season as if a new pan. I have over 20 pieces that were my Grandmother’s.
    They are over 80 yrs old–like my Dad :))
    Nice website,
    God bless you,
    Lucia

    • Steve Gordon says:

      Hi Lucia, Thank you for sharing your information. I know this way of cleaning cast iron goes back a long, long time. I’ve got an old cast iron dutch oven piece that I need to do this way. Maybe one day I’ll get around to doing it. Sounds like you have quite the collection of cast iron. It’s great that you have your Grandmother’s pieces, I know they are a treasure. I appreciate your visit, and I trust you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  20. Jay Cohen says:

    Steve;
    Love the recipe. Starting with Dry Beans, adding in the pork / brisket really sets off the recipe. We will be featuring a very similar bake bean in our place, but will place in smoker overnight, underneath the Butts/ Brisket for more of the smoke and the great fat.
    Thanks again.

    If you’re ever in Northeast Ohio, stop in, I’ll buy.

    Jay Cohen
    Fire Grill
    Girard, OH.

    • Steve Gordon says:

      Hi Jay, Thank You for your comments on our Baked Beans from Scratch recipe. I’m glad you liked them. I’ve only been to Ohio once, but if I get back your way, I’m going to certainly take you up on your offer. Best of luck with the Grill when you get it open. Thanks for stopping by today, and be sure to visit with us often. Be Blessed!!! -Steve

  21. Tamara Rogers says:

    I love your recipes! I do have one request. Would it be possible for you to add pin it buttons to your recipes? This would make it easier for me to save your recipes when I am on my tablet. It would also benefit you and provide you with more visitors to your site. When people see your posts pinned, they will follow the link to your page to see the full recipe. Thanks for considering this!

    • Steve Gordon says:

      Hi Tamara, Thank you for your suggestion about Pinterest. I’ve never really looked into it but will take another look, I promise. I appreciate you taking the time to share the information and hope that you will try some of our recipes. I’m thankful you’ve found us and hope that you’ll continue to visit with us often. Be Blessed!!! -Steve

  22. Maria Hart says:

    I have been searching the web for baked beans from scratch and yours caught my eye! J
    I have everything but the navy beans….
    Thank you for posting this recipe and I know I will like them.
    Country girl, Maria…..

    • Steve Gordon says:

      Hi Maria, I’m thankful you found Taste of Southern and that you’re going to try our Baked Beans Recipe. I think you’ll really like them and hope you’ll come back and let me know how they turn out for you. I appreciate your comments and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  23. Jessie says:

    Hi Steve,
    My husband needed baked beans to bring to a work potluck today and I wanted to make them from scratch. Your recipe caught my eye because it looked delicious and also my husbands name is Steve too. so you cant go wrong with that! I put everything in the crockpot and turned it on low before I went to bed last night. This morning the smell was amazing and they tasted delicious. I think they will be a huge hit with his work crew in a few hours. thanks for sharing the recipe. I am having family visiting this weekend and I plan to make these beans for them. Have a Merry Christmas and God bless you!

    • Steve Gordon says:

      Hi Jessie, Merry Christmas to you and yours as well. I’m thankful you found us and that you were willing to try the Baked Beans. I do hope the work crew enjoyed them as well as your family over the holiday. Tell Steve I said HELLO… OK? (I like your “reasoning” behind trying out the recipe.) Thank you for your comments and I’ll be looking forward to you stopping by again… real soon. Be Blessed!!! -Steve

  24. NATE says:

    I was looking for a meat heavy baked beans recipe and this did the trick! i recently killed and butchered pig with my father in law and have a freezer full of pork. I followed the recipe except for swapping the ground beef for ground pork and the bacon I used was some pork belly I salt cured and then cured in the oven. This will defintely become a staple in my house! Thanks for sharing!

    • Steve Gordon says:

      Hi Nate, I’m thankful you’ve found Taste of Southern and tried our Baked Beans Recipe. I’m so glad you liked them. How “rustic” do you guys get with hog killing time? I’ve been trying to find someone that will let me watch and photograph their work when they do it around here. It really hasn’t been cold enough until this week.

      I asked my brother the other day about his early memories of Thanksgiving and he immediately said, “Hog Killing Day.” That was what the family always did for many years on Thanksgiving Day. I have a few memories of it all. I’d love to hear more.

      I do hope you’ll try some of our other recipes and that you’ll visit with us again… real soon. Be Blessed!!! -Steve

  25. Linda says:

    I made this recipe for supper tonight and it was fantastic! Thanks so much for sharing. The only thing I changed about the recipe was that I added 1 cup of brown sugar instead of 1 1/2 cups, I added 1/8 cup of molasses as that was all I had left and I didn’t add the liquid smoke. I will definitely be making this more often especially with winter fast approaching. I have tried to make beans from scratch several times but they always turned out bland but this recipe is a keeper. Thanks again :)

    • Steve Gordon says:

      Hi Linda, I’m thankful you found the recipe and tried it out. I’m glad to hear that it turned out well for you and that you enjoyed it, I’m kind of fond of them myself. I do appreciate you taking the time to share your comments and results as it just might encourage someone else to try them. I appreciate your visit and hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  26. Lynda Finn New Zealand says:

    I didn’t make too many changes except I cooked these in the crockpot/ slowcooker and as I don’t like molasses and have to stay away from sugar, added Xylitol. You may think these are just too many changes to make it even the same recipe but it worked for us and we loved it. I always make everything from scratch and this was the first recipe I came across which didn’t use tinned beans. Many thanks Steve :)

    • Steve Gordon says:

      Hi Lynda, Greetings to New Zealand… all the way from North Carolina, USA. Thank you for trying the recipe and I’m glad to hear that it turned out well for you, even with the changes. Making some changes, and making the recipe your own, is what cooking is all about. At least you were willing to try and I can appreciate that.

      I also appreciate you taking the time to share your comments and results with us. It means a lot. I do hope you’ll try some of our other recipes and that you will visit with us again… real soon. Be Blessed!!! -Steve

  27. D. M. says:

    This looks amazing. Do you have any recommendation on the particular type of liquid smoke used? I think I have hickory in the pantry..

    Thank you for sharing your recipe!

    • Steve Gordon says:

      Hi D. M., Thank you for your compliment. The beans really are delicious and I hope you’ll give the recipe a try. I use a Hickory Smoke myself, but that would really depend on your preferences and what might be available in your area. It’s not really necessary to even use it but I like the added taste it provides.

      Please let me know if you make some. I’ll be looking forward to hearing how it all turns out for you. Thank you for your visit today and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  28. Jean says:

    I made this recipe but boiled the beans for 3/4 hour first. Also used Canadian bacon which is all meat and no fat. Increased the ketchup to half a cup and the mustard also to half a cup. The next time I’ll decrease the brown sugar as they were too sweet for me. There was no smoke in mine as its not sold here in our local stores. They were delicious and cooked for five and a half hours. The last hour and a half without a lid. All the beans were soft. Thank you Jean

    • Steve Gordon says:

      Hi Jean, Thank you for taking the time to share your comments with us. It’s always good to take a recipe and make it your own and the changes sounded good. I know I liked the Canadian Bacon part. I’m just sorry that you thought they were a bit too sweet. It’s a Southern thing I guess… just like our Sweet Tea. I’m really glad to hear that your beans turned out tender, that’s been a concern since we’re making them from scratch. I’m very thankful that you stopped by and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  29. Petey says:

    Steve,

    This is the recipe I have been looking for, it looks amazing. I plan on mixing it up a bit though, with 30lbs of meat going on the smoker tomorrow, I plan on skipping the liquid smoke and putting the beans right under the meat, to catch those delicious brisket and butt drippings along with the natural smoke flavor. Since I’ll be cooking them uncovered right out of the gate for about 3 hrs, I plan on adding a little bit of water to mine. I’ll let you know how it goes, thanks for the excellent recipe.

    Petey

    • Steve Gordon says:

      Hi Petey, You’ve got me hungry already talking about that brisket and those butts on the smoker. I do hope it all turns out well for you and I’ll be anxious to hear just how it goes. Thank you for sharing your comments and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

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