Update: Homemade Baked Beans

picture-3Tis the season for fresh homemade baked beans to eat along with your burgers, hot dogs and the like! I have been experimenting with making a successful batch of baked beans to my liking and I have finally completed the recipe. Sorghum syrup and dry mustard are the two key ingredients in this recipe! Delicious! All naturally sweetened. Check out my updated recipe here.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

9 Responses to Update: Homemade Baked Beans

  1. Cori May 27, 2009 at 6:33 pm #

    This looks really good; I’ll be trying them this weekend. Thanks for sharing!

  2. Arianna May 21, 2009 at 7:08 pm #

    Yum! We made these last night and looooved them! I used pinto beans instead of white beans. I used Maple Syrup and omitted the dry mustard (because I didn’t have any). The beans went perfect with our Turkey burgers.

    Thanks for all your hard work on this blog. It is so refreshing to read your great ideas!

  3. Plain Ol' Fod May 20, 2009 at 8:17 pm #

    I wonder how this would work with dried soybeans. I like soybeans if they’re savory and it seems that they might work well in the baked fashion. Plus, I have a bag of dried ones I’d like to use soon. Have you tried that?

  4. Gina May 20, 2009 at 12:53 pm #

    Thank you for sharing your recipe. I’d love to try it soon. It is hard to believe that Memorial Day is only a few days away.



  5. Michele May 20, 2009 at 12:06 pm #

    Keep in mind that ketchup has high fructose corn syrup in it. Try to find organic agave sweetened ketchup, it is wonderful! I make homemade baked beans all the time in my crock pot, my family loves them :0)

  6. Christine @ becomingp31 May 20, 2009 at 10:58 am #

    Baked beans are great! We have them as a side dish with steak, hamburgers, hot dogs…you name it.

    I love that you can play around with the spices to give them a new flavor, sometimes I add garlic, ginger and hot red peppers, sometimes I add bacon, liquid smoke, maple syrup, mustard and garlic – whatever I am in the mood for.

    My daughter is VERY fussy and will not eat meat typically, but she loves all types of bean. I normally add kidney beans to mine – 1 part kidney beans, 2 parts brown beans (or navy beans), this boosts the flavor and the fibre of the dish.

    With three teenage boys I always want to make sure that I have enough food to fill them up, while staying on a budget. What boy doesn’t love beans???!!

  7. Beth C May 20, 2009 at 9:17 am #

    Thanks for sharing. I actually was looking at my dry beans today thinking about how homemade baked beans would be really yummy with BBQ chicken tomorrow! Perfect timing!

  8. Jenny May 20, 2009 at 8:53 am #

    Did you you know you can can your own beans in #10 can instead of having to use huge 5 gallon plasic buckets for your food storage? The LDS Cannery sells cans and lids and you can buy bulk items from them too, or purchase bulk items yourself from Azure Standard (or other places)…but the best part is they will let you RENT FOR FREE a home canner that allows you to seal the cans up. We just canned black beans, pinto, red and white beans and in the cans they can last from 10-30 years depending on the type. We have also done this with wheat and other dry goods. It makes them easy to store, keeps them fresh longer and you have cans of “rainy day” food in case of an emergency, to help a friend in need, or we have even given cans of hot cocoa mix with mugs to family members for Christmas. Such a great idea and the volunteers at the Cannery are so helpful and nice!