Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 22g
Sodium: 680mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 10g
Protein: 14g
Cholesterol: 25mg