Homemade Baked Beans Recipe from Scratch



No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor. Baked beans …

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About the Author: Chef Billy Parisi

26 Comments

  1. Honest feedback, After doing this, soaking the beans for two days, cooking for 3 1/2 hours is nowhere near enough, I’d suggest it’s going to need around 6 hours to make the beans tender…Sauce tastes amazing though.

  2. I tried this and it came out super tasty! one questions to reduce a bit of the liquid, should I uncover the cast iron pot the last 30-45 minutes of the baking process? Like I said it tasted great but a little to much liquid for my taste. Thanks for sharing all these great recipes!

  3. So you didn't have any issues with the beans not being tender enough with the use of tomato sauce and paste? The acids in tomatoes usually prevent them from being too tender, but maybe it's ok with this type of bean?

  4. Chief, I’ve watched a couple of your episodes and recipes that call for packed brown sugar. But when you add the brown sugar it looks more like raw sugar with none of brown cane sugar moisture and packaging ability. What do you use and is there a flavor difference? Thank you.

  5. This is probably way better than Bush's Baked Beans. Wait a minute, aren't you not suppose to use acidic ingredients when you're cooking dried pulses at the beginning of the cooking process as these will react with the skin of the pulse and will prevent the pulses from tenderising.

  6. I heard to put the beans in the fridge. It’s said they can sour? I have done it both ways. Kinda lost on this one. Some YouTubers claim they can give you the equivalent of food poisoning? Clueless here. I put them in the fridge to soak. Who knows?

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