Classic Slow-Baked Old-Fashioned Baked Beans Recipe

I’ll admit it — I’d never made baked beans from scratch before. We don’t eat them often, and when a can costs less than a dollar, why bother?

But while exploring wartime recipes from the food-rationing era of WWII, I found an old-fashioned baked beans recipe that I had to try.

Now that I’ve made them, I understand why it’s worth the effort: taste, depth of flavor and texture. Homemade baked beans have a richness you just can’t get from a cheap can — or even many premium canned versions.

The version I tested comes from Economy Recipes for Canada’s “Housoldiers” (Toronto: Canada Starch, 1943). I adapted it slightly to use what I had on hand: maple syrup in place of corn syrup, pinto beans instead of dried navy beans, and breakfast bacon instead of salt pork. The final result was delicious — after all, beans with bacon and maple syrup is hard to beat.

Old Fashioned Baked Beans

Adapted from a wartime rationing recipe in Economy Recipes for Canada’s “Housoldiers” (Toronto: Canada Starch, 1943). I substituted maple syrup for corn syrup and bacon for salt pork — flavorful and not overly sweet.

Prep :
10 mins

Cook :
6 hrs

Total Time:
6 hrs 10 mins

Ingredients

• 2 cups dried beans (navy, pinto or lima)
• 2 oz salt pork or 4 slices bacon
• 1 small onion, peeled
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1 tsp dry mustard
• 1/2 cup corn syrup or maple syrup
• 1 cup reserved cooking liquid from boiled beans (add water if needed)

Instructions

• Wash the beans thoroughly and soak them overnight in plenty of cold water.
• In the morning, simmer the beans in the same water for 10–15 minutes. Drain the beans, reserving the cooking liquid.
• Place the beans in a greased 2-quart casserole and bury the peeled onion among the beans.
• Combine salt, pepper, Worcestershire sauce, dry mustard, syrup and the reserved bean liquid. Pour the mixture over the beans.
• Add more water if necessary so the liquid comes just to the top of the beans.
• Lay strips of salt pork or bacon across the top of the beans.
• Cover and bake at 300°F (150°C) for 3–4 hours, or until the beans are tender. Check hourly and add water as needed to keep the beans from drying out.
• Uncover the beans for the last hour of baking to brown the beans and the pork or bacon.

Notes

This recipe suggests baking while the oven is already in use for other items to conserve fuel — a practical wartime tip. Yield: 6–8 servings.

Below are photos that show the process — I used pinto beans in my batch.

Give these a try — you’ll love the flavor and comfort of homemade baked beans.

Thanks to the Canadian Home Economics Foundation for supporting the testing and sharing of these recipes.

Getty Stewart shares approachable recipes, time-saving tips and useful kitchen ideas to make home cooking enjoyable. She is a Professional Home Economist, author and founder of Fruit Share, as well as a mom and vegetable gardener.