Homemade Baked Beans

Recently I shared how we used up some leftover homemade baked beans to make an excellent chili. If you missed it, check it out HERE. But how do you get those leftover beans to begin with? My family and I have a long history with the canned variety of baked beans. To date, I’m pretty sure my son still prefers the can over anything I make in my kitchen and for some nights when things are going on, we will use canned baked beans.

But when the universe gives me room to breathe, I like to soak a bowl of dried beans and whip up my very own baked beans. The first time I had these, Jim made them and while they were delicious, I almost burned my tongue off from the heat! I decided to tweak the heat a bit to appeal to a wider audience (aka my child!) and so I could lay off the milk when enjoying them. If you have never worked with dried beans before, make sure you give yourself time (at least 8 hours) to soak the beans. This is quite simple. You add the beans, fill with cold water about 2-3 inches above the beans and walk away. Soaking them overnight is a good idea since these beans need a few hours of simmer time and only getter better as they sit so you can start them in the morning and have them ready for a mid-day meal or warmed back up for dinner that night. The amount of active work is quite minimal so if you are making these, you can do other things around the house or lounge while these cook. The recipe can be easily doubled if you want to make leftovers on purpose so you can try your own Leftover Repurpose. So take a walk on the dried beans side and bake some beans!

Homemade Baked Beans

Prep Time: 8.5 hours | Total Time: 12.5 to 13 hours | Makes: approx. 3 cups of baked beans


  • 1/2 lb dried pinto beans
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons onion powder
  • 1/4 teaspoon cumin
  • 1/2 cup thick cut bacon, cooked and chopped


  1. About 8-10 hours before the baked beans will be prepared, spread dried beans out on a flat surface and pick any rocks or bad beans out. Place beans in a large bowl and add cold water until it is about 2-3 inches above the beans. Remove any beans that float to the top. Allow to soak for 8-10 hours
  2. In the last hour of soaking, cook bacon and chop into pieces and set aside
  3. Drain the water from the beans and add beans and fresh cold water to a large Dutch oven or stockpot. Add enough water that the beans are covered and there is about two inches of water above the beans
  4. Add all spices to the beans and water and stir well to combine
  5. Bring beans to a boil. Lower the heat to a low simmer, cover the beans and allow to cook for 3-4 hours, or until the beans are tender. Be sure to stir the beans on occasion and check the water levels. If the beans soak all the water and appear to be drying out, add fresh cold water in 1/4 cup increments until beans appear not as dry but not fully submerged in water
  6. Serve hot alongside your favorite BBQ eats and enjoy!