These homemade baked beans simmer in a sweet, tangy tomato sauce that tastes like the canned beans you grew up with, only fresher and easier to control. Creamy white beans are coated in a glossy sauce made from ketchup, tomato paste, brown sugar, and a splash of vinegar.
The method is quick and forgiving. Everything goes into one pot, simmers for half an hour, and gets a quick cornstarch thickening at the end. Serve the beans on buttered toast, beside breakfast eggs, or as a side for a barbecue plate, and use dried or canned beans depending on how much time you have.
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Why This Homemade Baked Beans Recipe Works
The sauce balances sweet, salty, and tangy flavors. Brown sugar and ketchup supply sweetness, tomato paste adds depth, Worcestershire sauce brings savory notes, and apple cider vinegar keeps everything bright. A little garlic and onion powder round it out.
Simmering the beans in broth rather than plain water adds body, and a cornstarch slurry added at the end gives the sauce a glossy, clingy texture. Stirring it in gradually lets you decide exactly how thick you want the sauce.
Canned beans make this a fast dinner or side. If you prefer to cook from dried beans, soak them overnight and simmer until tender before adding the sauce. Either way, the finished beans are creamy, flavorful, and far cheaper than the store version.
Ingredients for Homemade Baked Beans
- 3 cans navy beans or cannellini beans, 15 ounces each, drained and rinsed
- 2 cups low sodium chicken or vegetable broth
- 1 cup water
- 2 tsp Worcestershire sauce
- 6 tbsp ketchup
- 2 tbsp tomato paste
- 3 tbsp brown sugar, adjust to taste
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 tbsp cornstarch, for thickening
- 1/4 cup cold water, for mixing with the cornstarch
White beans. Navy beans are classic and cook up creamy, while cannellini are slightly larger and meaty. Rinse canned beans to remove excess salt.
Ketchup and tomato paste. Together they give the sauce a rich tomato base with sweetness and depth.
Brown sugar. It adds sweetness and a faint molasses flavor. Start with less and add more to taste.
Worcestershire and vinegar. They add savory and tangy notes that stop the sauce from tasting flat or too sweet.
Cornstarch. A slurry thickens the sauce quickly without lumps and gives it a glossy finish.
How to Make Homemade Baked Beans
1. Combine the base In a large pot, stir together the beans, broth, water, Worcestershire sauce, ketchup, tomato paste, brown sugar, vinegar, garlic powder, onion powder, pepper, and salt.
2. Bring to a boil Bring the mixture to a boil over medium high heat, stirring now and then.
3. Simmer Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the flavors blend and the sauce reduces slightly.
4. Make the slurry Whisk the cornstarch with the cold water in a small bowl until smooth.
5. Thicken Stir the slurry into the pot gradually and simmer for 5 to 10 minutes until the sauce thickens and turns glossy.
6. Taste and adjust Add a little more sugar, vinegar, or salt if needed, and serve hot.
How to Serve Homemade Baked Beans
Serve the beans hot on thick buttered toast for a classic breakfast, or alongside muffin tin egg bites and tater tot sausage breakfast casserole. They also work as a side for juicy cheeseburgers and oven baked BBQ chicken at a backyard cookout.
How to Store and Reheat Homemade Baked Beans
Cool the beans fully, then refrigerate in an airtight container for up to 4 days. Freeze in portions for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove over low heat with a splash of water, stirring often, until steaming hot at 165 degrees F. The sauce thickens as it cools, so add a little water when reheating.
Tips and Variations for Homemade Baked Beans
Adjust the sweetness. Taste before serving and add more brown sugar or a splash more vinegar to balance the sauce.
Add smokiness. A pinch of smoked paprika or a few drops of liquid smoke adds a barbecue style flavor.
Cook from dried beans. Soak 2 cups dried navy beans overnight, drain, and simmer in fresh water for 1 to 1 1/2 hours until tender before using them in place of the canned beans.
Thicken to taste. Add the slurry gradually. For a thinner sauce, use less cornstarch.
Make it meaty. Cook diced bacon or sausage first and stir it into the pot for a heartier dish.
Use a slow cooker. Combine everything except the slurry and cook on low for several hours, then thicken at the end.
Make it meat free. Choose vegetable broth and check that the Worcestershire sauce suits your diet.
Store them safely. Chill leftovers within 2 hours and reheat thoroughly, following this University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Homemade Baked Beans
Can I use dried beans for homemade baked beans?
Yes. Soak 2 cups of dried navy beans overnight, drain, and simmer in fresh water until tender, usually 1 to 1 1/2 hours, then continue with the sauce.
How long do homemade baked beans last?
Refrigerate them for up to 4 days or freeze for up to 3 months. They taste even better the next day.
Can I make homemade baked beans in a slow cooker?
Yes. Combine everything except the cornstarch slurry, cook on low until the sauce is flavorful, then stir in the slurry and cook until thickened.
What kind of beans work best?
Navy beans are classic, but cannellini, great northern, or butter beans all work well.
Can I make these beans meat free?
Yes. Use vegetable broth and check that your Worcestershire sauce is made without anchovies.
Homemade Baked Beans in Tomato Sauce
Equipment
- Large pot
- Wooden spoon
- Small bowl
Ingredients
Main Ingredients
- 3 can navy beans or cannellini beans 15 oz each, drained and rinsed
- 2 cup low sodium chicken or vegetable broth
- 1 cup water
- 2 tsp Worcestershire sauce
- 6 tbsp ketchup
- 2 tbsp tomato paste
- 3 tbsp brown sugar adjust to taste
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp kosher salt
- 2 tbsp cornstarch for thickening
- ¼ cup cold water for the slurry
Instructions
Cooking
- Mix. Combine the beans, broth, water, Worcestershire, ketchup, tomato paste, sugar, vinegar, spices, and salt in a pot.
- Boil. Bring to a boil, then lower to a simmer.
- Simmer. Cook 30 minutes, stirring now and then.
- Slurry. Whisk the cornstarch and cold water until smooth.
- Thicken. Stir in the slurry and simmer 5 to 10 minutes until glossy and thick.
