Homemade Baked Beans

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Our family has always liked baked beans. I grew up with canned baked beans, but now I make them myself, and they are so much better!

I take a shortcut with canned navy beans, but you could definitely cook beans from scratch instead. Either way, these are fabulous served with tempeh burgers, corn on the cob, and coleslaw for a perfect warm weather dinner outside.

HOMEMADE BAKED BEANS

1 onion, diced
3 14-ounce cans navy beans, drained and rinsed
1 8-ounce can tomato sauce
4 tablespoons date syrup
4 tablespoons unsweetened ketchup (I use Primal Kitchen Organic Unsweetened Ketchup)
4 teaspoons yellow mustard
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When soft and golden, remove from heat and set aside.

Meanwhile, mix all other ingredients in a medium saucepan. Bring to a simmer. Add sautéed onions. Stir well. Remove from heat.

Carefully pour the beans mixture into a Slow Cooker to finish cooking. (I use a 3.5 quart Cuisinart that I love because it’s programmable, reliable and easy to use.) Cover and cook on low for  2 or 3 hours, or until sauce thickens a little bit, and the beans are tender and flavorful.

Serve hot and enjoy!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Homemade Baked Beans”

    • Vicki Brett-Gach

      Hi Sarah! Great question. I haven’t tried this recipe in the oven, but I would think if you bake around 350 degrees in a Dutch Oven, covered, the timing will be pretty similar. But you may need to experiment. Please let me know how it comes out if you try it that way! : )

      Reply
      • Sarah Bush

        These beans were amazing, I cooked them in the oven at 350 in a dutch oven for a couple hours. I’ve been on a dry beans kick so I soaked the navy beans the night before and cooked them for awhile before preparing the beans. They were very good. Thank you.

      • Vicki Brett-Gach

        Fabulous! So glad to hear they came out so well in the oven! That’s great to know for anyone who doesn’t want to use a slow cooker. Thanks so much for sharing this. xo

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