Classic Oven Baked Beans

These baked beans have all the classic ingredients - navy beans, molasses, onions and mustard. This sweet and savoury dish can be made ahead and is the perfect side to bring to a potluck or backyard barbecue. Or, you can make this big batch and freeze it in smaller amounts for your family.  

Storage time: 3 days in the refrigerator, 3 months in the freezer.

Yield: Serves 12

Classic Oven Baked Beans


  • 4 cups dried navy beans
  • 1 cup chopped onion
  • 5 strips thick cut bacon, chopped
  • 3/4 cup packed golden brown sugar
  • 1/2 cup tomato sauce
  • 1/4 cup fancy molasses
  • 1 tbsp Worcestershire sauce
  • 5 cloves garlic, chopped
  • 2 tsp salt
  • 2 tsp dry mustard
  • 1/2 tsp freshly ground pepper
  • Boiling water, as needed


  1. Rinse beans in cool running water. In a nonreactive Dutch oven, cover beans with 12 cups cold water. Refrigerate overnight; drain. Alternatively, to quick soak beans, cover beans with cold water and bring slowly to a boil. Boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour; drain.
  2. In a large pot, cover drained beans with fresh water by about 3 inches. Bring to a boil; skim off foam. Reduce heat and simmer, partially covered, until beans are tender or up to 1 hour. Drain.
  3. Meanwhile, preheat oven to 325°F.
  4. Combine prepared beans, onion, bacon, sugar, tomato sauce, molasses, Worcestershire sauce, garlic, salt, dry mustard and pepper in a greased 5 or 6 quart (5 or 6 L) Dutch oven or bean pot. Add 2 cups boiling water and stir.
  5. Cover and bake for 3-4 hours, stirring occasionally. Add additional boiling water if beans become dry.
Nutritional analysis per serving:


347 calories, 4.8 g fat, 14.7 g protein, 63 g carbohydrate, 17.2 g fibre, 525 mg sodium 

Tip: A 900 g bag of dried beans is equal to 4 cups.