Baked Beans

Baked beans are the ultimate slow-cooking comfort food. They’re tasty, hearty and a kid favorite. Plus, making homemade baked beans is much easier to make than most people realize.

Makes: 4-6 servings
Free of: gluten and all top allergens

Food photography by Chris Gonzaga.



  • 2 cups (454 g) dried navy beans, rinsed
    (pick out any bad ones)
  • 1 onion, chopped
  • 1 large garlic clove, finely chopped
  • 1/2 pound (230 g) bacon, chopped
  • 6 cups (1.5 L) water
  • 1/2 cup (120 mL) dark brown sugar
  • 2 tbsp tomato paste
  • 1 tsp English-style dry mustard [optional if allergy]
  • 1 tsp smoked paprika
  • 1 tsp salt

Recipe Tips

You can also make these delicious beans in a heavy, covered casserole dish in the oven. Bake at 300°F for about 2.5 hours.


  1. Cover beans with 2 inches (5 cm) cold water and soak overnight.
  2. Strain and rinse beans. Discard soak water.
  3. Place beans in a large, heavy pot and cover with water. Bring to a boil, then reduce to a simmer and cook until beans are just tender, approximately 45 minutes.
  4. Meanwhile, mix remaining ingredients in a large bowl. Pour into pot, combine well, cover and place just above a coal-rich open fire.
  5. Cook slowly for 3-4 hours. A very low heat is needed to provide a gentle simmer.

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