Creatively Transforming Food

Oven Baked Beans


Oven Baked Beans will rock your next Memorial Day, Fourth of July, Labor Day or any day barbeque! They are a fabulous side to add to any summer get-together. Controlling what goes into your food should be of great importance. Challenging oneself to create memorable food that’s requested  for future events is engaging and often a repetitive task until satisfaction is reached.

Start by sorting through a one pound bag of navy beans; a rimmed baking sheet would work well for this task. Pull out any discolored standouts.

Follow this by rinsing the beans  off on a colander under running water.

Place beans in a 2 quart saucepan covered with about 3 inches of water and bring to a boil. Reduce to a simmer, covered,  for an hour or more. Beans should be soft when mashed with a fork, and not firm to the bite. Drain, reserving about 1 cup of bean water.

Clean out the saucepan then sauté red onion in the olive oil until translucent.

Combine with the sauce ingredients in the saucepan with onions. Stir in beans with reserved bean water.

Pour into a prepared casserole dish and bake at 300 degrees for about 2 hours, stirring every 20-30 minutes Check for bean tenderness.

The aroma filtering throughout the house is amazing! The BBQ can’t start soon enough so I will just taste test these Oven Baked Beans a bit….maybe a little more….and another  mouthful……The dark pieces you see are the red onions, not bacon pieces, although that would probably be fabulous mixed in, if you felt the need. I’d probably cook them along with the onions.


Oven Baked Beans

Prep time: 

Cook time: 

Total time: 

  • 1 pound navy beans, power soaked and drained
  • 2 T. extra virgin olive oil
  • 1 c. red onion, diced
  • ¼ c. dark brown sugar
  • 1 T. Worcestershire sauce
  • ½ c. molasses
  • ¼ c. Apple Cider vinegar
  • ½ c. ketchup
  • 1 t. Kosher salt
  • 1 T. Dijon mustard
  • 1 t. black pepper, freshly ground
  1. Bean Prep:
  2. Cover beans with 3" of water.
  3. Bring to a boil for about 2 minutes.
  4. Cover and reduce heat and simmer for an hour or more. Stir every 15 minutes. When beans are soft and can be mashed with a fork, they are done. Drain, reserving 1 cup of bean water. Set aside.
  5. Baked Beans:
  6. Saute diced red onion in olive oil until translucent.
  7. Combine sauce ingredients with onions.
  8. Whisk together over low heat just until it starts to bubble.
  9. Stir in beans with reserved bean water. Pour into a prepared pan.
  10. Bake at 300 degrees for about 2 hours, stirring every 20-30 minutes.



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