The Perfect Homemade Baked Beans Recipe! | NO Canned Beans | NO Ketchup | NO BBQ Sauce

Baked beans are a traditional dish that are stewed in a flavorful sauce and typically slow-cooked or baked. Though the dish is most often associated with British and North American cuisines, variations exist around the world. Their sweet-savory flavor, hearty texture, and cultural familiarity make them a comforting and enduring part of global cuisine.

Ingredients:

*1 LB Great Northern Beans
*4 Slices Thick Bacon (Chopped)
*15oz Tomato Puree
*1 Cup Reserve Bean Liquid
*1/2 Cup Maple Syrup
*1/2 Cup Blackstrap Molasses
*2 TBSP White Wine Vinegar
*2 TSP Iodized Salt
*1 TSP Ground Black Pepper
*1 TSP Ground Mustard
*1 TSP Garlic Powder
*1 TSP Onion Powder
*1/2 TSP Smoked Paprika
*1/2 TSP Ginger
*1/2 TBSP Iodized Salt (for soaking beans
*1/2 TSP Baking Soda (for soaking beans)

Equipment:

5qt Pot
Cooking Spoon
Colander
9×13 Oven-Safe Dish
Large Bowl (for bean liquid)
Sharp Knife
Butcher Block *OR* Cutting Mat
Measuring Cups/Spoons
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hello hello welcome to my channel and for my subscribers welcome back today I will be showing you how to make the best homemade baked beans you’ve ever had satisfaction guaranteed and when I say homemade I don’t use any canned baked beans in my kitchen these are baked beans entirely from scratch so we’re going to start by adding to a 5Q pot one pound of great northern beans and also a half teaspoon of baking soda the baking soda will help to tenderize the beans as they soak so we’re going to add 10 cups of water to the pot and then we’re going to let the beans soak overnight well at least 6 to 8 hours preferably overnight i I in this video I soaked them overnight i’m going to remove the cover from the pot and this is how your beans should look after they’re done soaking notice how plump they are that’s the look that you want with your beans once they’re done soaking so now we’re going to drain the beans we’re going to get all of that water out of there and we don’t want to leave any beans behind we don’t believe in wasting food in my kitchen [Music] now the next step we’re going to thoroughly wash the beans and you notice what I’m doing while the beans are in the strainer i’m agitating them with my hand to get rid of all of that dirt and grime that that accumulated on the beans and I beg of you please do not skip this step it only takes a few extra minutes and I can promise you no one wants to come over to your house and eat dirty beans and you best believe if they find out they’re eating dirty beans they will talk about you if not in front of your face definitely behind your back i know I will i’m just saying um but all jokes aside please wash your beans thoroughly before you cook them and I’m going to show you why shortly so I’m going to hold the pot up to the camera you see all that dirt i don’t know how you where you can see it but there’s a whole bunch of dirt filling that pot so I would say repeat this step about three to five times and you’re going to repeat it until the water is clear and that’s what I’m doing right now i sped up the video because it did take a minute to clean these beans but I wanted to show you exactly what I did to clean the beans so that way you know in the future how to clean your beans before you cook them and that’s how the beans should look once they’re clean all right so before we put the beans back into the pot of course we’re going to clean the pot out because there’s a whole bit bunch of dirt that’s accumulating in the pot uh I’m cleaning it out with soap and I’m going to rinse it out okay now I’m going to place the beans back into the pot and again as I said we don’t waste any food so I’m taking the time to get all of those beans into the pot [Music] all right so now that we have all the beans in the pot we’re going to add 10 cups of water to the pot [Music] all right and now that we have our water we’re going to take the pot over to the stove [Music] so next I’m going to add a half tablespoon of iodiz salt which is table salt to the pot this will help to season the beans and I’m just going to stir the beans until they’re well combined with the salt this shouldn’t take long and we’re going to warm the pot on high heat until it’s boiling that white stuff you see is the starch that is dissolved from the beans and leached into the water it is perfectly safe and all you would do is just continue to stir it until it eventually subsides and what you’re going to do is you’re going to cover the pot after you reduce the heat to medium low and you’re going to allow the beans continue cooking on a low boil for 1 hour and you can stir occasionally maybe every 15 minutes or so now while the beans are simmering uh what you can do is you can uh chop up four thick slices of bacon into large bits now in order to make it easier to chop up the bacon I suggest freezing the bacon for maybe 15 minutes i didn’t do it so I had a bit of a hard time chopping up the bacon myself as you can see uh so that’s why I recommend that you you know freeze the bacon so that it’s somewhat stiff which makes it easier to cut it with a butcher knife and what we’re going to do in a little bit is we’re going to fry these bacon bits so we can put them into our beans so now that the bacon is chopped up we’re going to set it aside all [Music] right now going back to the pot we’re going to check on our beans so it’s been about an hour uh we’re going to give the beans one more stir in just to check to see if they’re tender now if they’re tender you’re good to go you can remove the beans from the heat if they’re not tender you can let them cook a little while longer until they are tender so I’m going to turn off the heat and remove the pot and I’m draining the beans of all of the excess liquid now at this point you don’t want to get rid of that liquid you want to save that liquid for later because you’re going to add it to the baked beans before you put it in the oven [Music] now next we’re going to fry up our bacon bits so I’m going to heat the skillet for 7 minutes on mediumigh heat then I’m going to add the bacon bits to the skillet and cook the bacon bits for 6 to 7 minutes going to cook the bacon bits until they’re brown and somewhat crispy as you can see we’re going to remove the skillet from the heat now in the same pot that we simmered the beans we’re going to add the beans back to that pot and we’re going to use this pot to combine our our ingredients for the baked beans of course first you want to add the bacon bits and we’re going to put the grease in there as well because that’s flavor no reason to waste the grease it can all go in there we’re going to add 15 oz of tomato puree not tomato sauce this is very important tomato puree is tomato sauce without the seasonings we’re going to add black strap molasses again molasses you want black strap for savory dishes whereas you use unsulered molasses for sweet dishes now we’re going to add 1/2 cup of pure maple syrup 2 tbsps of white wine vinegar and we’re going to add our seasonings and you can see the measurements on the screen [Music] a bit got stuck on the bowl there all right so we’re going to stir the ingredients till they’re well combined with the beans [Music] all right now that they’re good and combined uh what we’re going to do is we’re going to set the pot aside and we’re going to prepare our reserve bean liquid so we’re going to use about a cup of the bean liquid um and I’m measuring I show you that I’m measuring it out to ensure I’m getting the exact amount of water I need so now I’m going to place the beans in a 9 by13 oven safe dish and give them a good stir [Music] and I’m going to add the bean liquid now the bean liquid why I’m adding that versus just plain water it it gives the beans additional flavor as you bake them also the beans absorb water very easily so the additional liquid will help to keep them moist as they bake so we’re going to place them in a preheated oven at 400° uncovered for 30 to 40 minutes and I’ve removed them from the oven and once you see them bubbling like that that’s how you know they’re done and we’re going to just allow them to cool for 15 to 20 minutes where they’re cooling the sauce for the beans will continue to thicken and there you have it your baked beans are done those look so good and and notice I didn’t use any ketchup and I didn’t use any barbecue sauce i used all natural ingredients and when you bring these to the cookout or the pot lock they are going to be a big hit and I hope you enjoyed this video and if you would like to see more of this content please like share and subscribe and thanks again for watching