Better Than Bush’s Baked Beans

These homemade baked beans are sweet, smoky, and loaded with flavor—far surpassing the taste and texture of any store-bought variety. Made from scratch with navy beans and a rich, molasses-infused tomato sauce, they’re the perfect side for any barbecue or comfort meal.

Why You’ll Love This Recipe

Skip the can—these beans are packed with homemade goodness. You can adjust the sweetness, smokiness, and spice to your liking, and they freeze or can beautifully for later use. Whether served at a cookout or alongside weeknight meals, they offer a depth and freshness that pre-made beans can’t touch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried navy beans
• Tomato juice or tomato sauce
• Onion, finely chopped
• Brown sugar
• Molasses
• Apple cider vinegar
• Ground mustard
• Allspice
• Salt and pepper
• Optional: bacon or salt pork for added flavor and richness

directions

this recipe

1. Rinse and sort the navy beans. Boil for 2 minutes, then cover and let sit for 1 hour (quick soak).
2. Drain the beans and simmer them in fresh water for 20–30 minutes until just tender.
3. In a large pot, combine tomato juice/sauce, onion, brown sugar, molasses, vinegar, mustard, allspice, salt, and pepper. Simmer for 5–10 minutes.
4. Drain the beans and add them to the sauce. Stir in cooked bacon or salt pork if using.
5. Transfer to a Dutch oven or baking dish. Bake at 300°F for 2–3 hours, stirring occasionally, until thick and bubbly.
6. Let cool slightly before serving.

Servings and timing

• Servings: About 28 (makes roughly 7 quarts if canning)
• Prep time: 1–1.5 hours (includes soaking and simmering)
• Cook time: 2–3 hours
• Total time: 3–5 hours

Variations

• Make it vegetarian by skipping the bacon and adding a dash of liquid smoke
• Use great northern or pinto beans instead of navy
• Add diced jalapeños or red pepper flakes for a spicy kick
• Swap molasses for maple syrup for a different sweetness profile
• Stir in diced bell peppers or tomatoes for extra texture

storage/reheating

• Store in an airtight container in the fridge for up to 4–5 days
• Freeze for up to 2 months—thaw and reheat gently with a splash of water
• Reheat on the stovetop or in the microwave until warmed through
• If canning, properly sealed jars last up to 12 months in a cool, dark place

FAQs

What beans work best for baked beans?

Navy beans are ideal—they’re small, tender, and soak up the sauce well.

Can I skip soaking the beans?

Soaking shortens cook time and helps them cook more evenly. Quick soak works well for this recipe.

What makes these better than Bush’s?

They’re fresher, more customizable, and free of preservatives or additives.

Can I use canned beans instead of dried?

Yes. Use about 4–5 cups of rinsed canned beans and skip the soaking and simmering steps.

How sweet are these beans?

Moderately sweet, with the option to adjust the sugar and molasses to your taste.

Can I make them spicy?

Definitely—add cayenne, chili powder, or hot sauce to the sauce.

Is the bacon necessary?

No, but it adds great smoky flavor. Use smoked paprika or liquid smoke for a vegetarian option.

Do they thicken as they cool?

Yes, the sauce will thicken after resting. Stir and reheat with a little liquid if needed.

Can I double the recipe?

Absolutely. Just use a large enough pot or baking dish, and extend cooking time if needed.

Can I pressure can these beans?

Yes, process at 10 lb pressure for 90 minutes (quarts) following proper canning guidelines.

Conclusion

Better Than Bush’s Baked Beans are a delicious, customizable side dish that’s worth the time. Whether baked fresh or pressure canned for later, they deliver bold flavor and homemade satisfaction in every bite. A must-have for BBQs, holidays, and family dinners alike.

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