I love this recipe because it’s made completely from scratch and develops incredible flavor over time. I like that it can be cooked low and slow in the oven or conveniently in a slow cooker. I also appreciate how well the beans hold their shape while still becoming tender and creamy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 lb. dry navy beans, 2.25 cups ▢4 strips smoked beef strips, high quality ▢2 cups chicken broth ▢1 cup water ▢1/3 cup ketchup ▢½ cup brown sugar ▢3 tablespoons dark molasses ▢1 teaspoon Worcestershire sauce ▢1 teaspoon hot sauce, flavor enhancer, doesn’t make it spicy ▢1 yellow onion, diced ▢2 tablespoons cornstarch, plus 2 tbsp. cold water
I start by soaking the beans using one of two methods. Either I soak them in cold water for 8 to 12 hours, or I bring them briefly to a boil and let them soak for one hour. Once soaked, I drain and rinse them well.
I prepare the sauce by combining chicken broth, water, ketchup, brown sugar, molasses, Worcestershire sauce, hot sauce, and all seasonings in a saucepan over medium heat. I stir until everything is fully combined, then remove it from the heat.
I cut the smoked beef strips in half and place four pieces in the bottom of the slow cooker. I layer in half of the beans, sprinkle the diced onions on top, then add the remaining beans. I pour the sauce over everything, making sure the liquid just covers the beans, and finish with the remaining smoked beef strips on top.
I cook the beans on low for about 8 hours. Once cooked, I remove the smoked beef strips, roughly chop them, and stir them back into the beans.
To thicken the sauce, I shake together the cornstarch and cold water, then stir it into the beans. If I want a looser consistency, I add a little more water. I switch the heat to high and cook for about 15 minutes until thickened, knowing they’ll continue to thicken as they rest.
Servings and Timing
I serve this recipe to about 8 people. It takes roughly 10 minutes to prep, about 8 hours and 15 minutes to cook, and around 8 hours and 25 minutes total.
Variations
I sometimes adjust the sweetness by slightly reducing the brown sugar if I want a more savory result. When I want oven-baked beans, I prepare everything the same way and bake them covered in a Dutch oven instead. I also enjoy adding a pinch of smoked paprika for extra depth.
Storage/Reheating
I store leftover baked beans in an airtight container in the refrigerator for up to 3 to 5 days. For longer storage, I freeze them for up to 3 months. When reheating, I bake them covered at 350°F until warmed through, which keeps the texture just right.
FAQs
Do I have to soak the beans?
I always soak them because it ensures even cooking and better texture.
Can I make these beans in the oven?
I do this often by baking them covered in a Dutch oven at a low temperature.
Why are my beans still firm?
I usually find they need more time, especially if the beans are older or I’m at a higher altitude.
Does the hot sauce make them spicy?
I use it purely as a flavor enhancer and don’t find it spicy at all.
Can I make these beans ahead of time?
I like making them a day in advance since the flavor improves overnight.
How thick should baked beans be?
I aim for thick but saucy, knowing they thicken more as they sit.
Can I use canned beans?
I prefer dry beans for texture, but canned beans can work with reduced cook time.
What gives these beans their smoky flavor?
I rely on the smoked beef strips and slow cooking to build that depth.
Can I freeze baked beans?
I freeze them regularly and they reheat very well.
How do I prevent beans from drying out?
I make sure the liquid just covers the beans before cooking and check consistency at the end.
Conclusion
This baked beans recipe is one I rely on whenever I want comfort food with bold, classic flavor. I love how the slow cooking transforms simple ingredients into a rich, satisfying dish that works just as well for gatherings as it does for leftovers.
This homemade baked beans recipe delivers deep, rich flavor with tender navy beans simmered low and slow in a smoky, sweet-and-savory sauce that thickens beautifully over time.
Ingredients
1 lb dry navy beans (about 2.25 cups)
4 strips smoked beef strips, high quality
2 cups chicken broth
1 cup water
1/3 cup ketchup
1/2 cup brown sugar
3 tbsp dark molasses
1 tsp Worcestershire sauce
1 tsp hot sauce (flavor enhancer)
1 yellow onion, diced
2 tbsp cornstarch
2 tbsp cold water
1 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 pinch ground ginger
Instructions
Soak navy beans using either an overnight soak (8–12 hours) or a quick soak by boiling briefly and resting for 1 hour. Drain and rinse well.
In a saucepan over medium heat, combine chicken broth, water, ketchup, brown sugar, molasses, Worcestershire sauce, hot sauce, and all seasonings. Stir until combined, then remove from heat.
Cut smoked beef strips in half and place four pieces in the bottom of a slow cooker.
Add half of the soaked beans, sprinkle diced onions over them, then add remaining beans.
Pour sauce over the beans, ensuring liquid just covers them. Top with remaining beef strips.
Cook on low for about 8 hours, until beans are tender.
Remove beef strips, chop roughly, and stir back into the beans.
Mix cornstarch with cold water and stir into beans.
Switch slow cooker to high and cook for about 15 minutes until thickened. Adjust consistency with additional water if needed.
Let beans rest briefly before serving to allow sauce to fully thicken.
Notes
Beans continue to thicken as they cool.
Older beans may require extra cooking time.
Flavor improves after resting or overnight storage.
Can be baked covered in a Dutch oven instead of using a slow cooker.
