If you enjoy baked beans, you’ll love this simple recipe. It’s been my go-to for years, and it never disappoints. Easy, delicious, and perfect for summer, it works great as a side dish or even as a main course. Either way, it’s always a hit. Whip this up for your next summertime BBQ or those crisp fall evenings. Pair it with my brown bread recipe for a hearty and satisfying meal.
I made this recipe years ago, when I didn’t have any canned beans but plenty of dry ones. I cooked up some navy beans in a pot, added BBQ seasonings, and baked them to perfection. The result was smoky, sweet, and bursting with flavor. Grab your pot, your beans, and meet me in the kitchen so we can whip up some baked beans and franks.
INGREDIENTS:
1 lb. Dried navy beans
6 C. Water. (more for soaking)
4 oz. Bacon – diced
1 Onion – diced
1/3 C. Molasses
1/4 C. Brown sugar
1 Tbsp. Yellow mustard
1 Tbsp. Apple cider vinegar
1 Tsp. Salt ( or more to taste)
1/2 Tsp. Pepper (or more to taste)
1- 2 C. Bean cooking liquid
1 Bay leaf
1 Pkg Hot dogs ( I use uncured, but your favorite will work)
DIRECTIONS:
- The night before, place your beans in a large bowl, cover them with water so it’s a few inches above the beans, then cover the bowl with a plate and let them soak overnight.
- Drain the beans and rinse well. Place them in a large pot and cover with 6 cups of water. Do not add any salt at this point. Bring the beans to a boil, then reduce the heat to medium-low and let them simmer for 1 hour or until just tender. Check them after about 50 minutes to ensure they’re tender but not overly soft. You can add more water during the cooking process if needed to prevent the beans from burning and becoming too dry.
- Preheat the oven to 325*.
- Remove 2 cups of the bean cooking liquid from the beans and set aside.
- Drain the beans and place them in a Dutch oven or baking dish. If you’re using a baking dish, I recommend an 8×12 or 9×10 inch size.
- In a skillet over medium heat, add the bacon and cook until soft. Add the onion and cook until the onion is tender. This should take about 5 to 8 minutes.
- Add the bacon, onion, molasses, brown sugar, mustard, vinegar, salt, pepper, and bay leaf. Stir together until well mixed.
- Add enough of the bean cooking liquid to moisten the beans. This varies every time I make it. You want it just moistened, not soupy. If I were to estimate, I’d say about 1 1/3 cups of the bean cooking liquid. Add as much as needed and stir well.
- Cover the beans with foil, or attach the lid if using a Dutch oven.
- Bake for 1 1/2 to 2 hours, stirring occasionally. Add more bean liquid if needed. You want the beans tender and soft at this point.
- Once the beans are tender to your preference, take them out of the oven. Slice the hot dogs into 1/2-inch pieces and mix them into the beans. Give everything a good stir, then bake uncovered for another 20-30 minutes. Taste and adjust the seasoning.
- Remove the bay leaf and serve hot.
NOTES:
- If you do not want them too sweet, you can reduce the brown sugar to your preference.
- I like to use uncured hot dogs for this, but you can use whatever style of hot dog that you and your family prefer.
- You can add minced garlic for extra flavor, and I often include a clove or two myself. I chose to leave it out of the recipe in case you prefer not to use it, but it’s definitely an option.
- Be sure to taste a bean after the first cooking process to ensure the beans are just tender before moving to step two. This ensures that the beans cook completely through during the second cooking process.
- You can skip the BBQ ingredients and use about 3/4 cup of your favorite BBQ sauce instead. Simply adjust the bean cooking liquid to match the amount of BBQ sauce used.
- If you add too much bean liquid, you can’t take it out. It’s best to start with just enough, since you can always add more during the baking process if needed.
- You can always choose to cook the hot dogs separately if you prefer. Simply cook them in a skillet until fully heated and serve them alongside the baked beans.
