Home Canned Better Than Bush’s Baked Beans

Do you love baked beans but feel like the store-bought versions just don’t cut it? Why not make your own, right from home, and guess what? It’s better than Bush’s baked beans! Imagine cracking open a jar of your own home-canned baked beans—savory, sweet, smoky, and oh-so-delicious. Plus, they’re healthier because you control everything that goes into them. It’s like being a flavor architect in your own kitchen. So, let’s dive into the magic of homemade baked beans and kiss the store brands goodbye. Ready? Let’s go!

History of the Recipe

Did you know that baked beans have been a thing for over 9,000 years? Native Americans were cooking beans with maple syrup long before we could even imagine such a delightful combination. This recipe is rooted deep in American history, blending indigenous traditions with European flavors, making it a staple at family gatherings and summer BBQs across the country.

But here’s the fun part: home canning has been around since Napoleon’s time! Yes, the French general wanted a way to preserve food for his troops, and voilà—canning was born. Over time, the practice made its way into everyday homes, and by the 19th century, baked beans were being preserved in cans for the masses.

Now, with this homemade version, you’re reviving that tradition and kicking up the flavor to a whole new level. No preservatives, no unnecessary sugars—just pure, wholesome beans that will make your taste buds dance. You’re not just making a dish; you’re continuing a culinary legacy.

Most Important Ingredients

While the entire ingredient list is key to the perfect baked beans, a few stars steal the spotlight. First up is the navy beans—these little guys are perfect for absorbing all that flavor. Then, there’s the molasses, which brings in that rich, smoky sweetness you can’t replicate with anything else. Let’s not forget the bacon—crispy, salty, and full of flavor. A dash of mustard adds just the right amount of tang, and then there’s the secret ingredient—liquid smoke. That’s where the magic happens.

All Ingredients to Make the Recipe

• 2 lbs dry navy beans
• 1 cup molasses
• 1/2 cup brown sugar
• 1/2 lb bacon, chopped
• 1 large onion, diced
• 3 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 4 cups tomato sauce
• 2 tsp salt
• 1 tsp black pepper
• 6 cups water (for cooking beans)

Instructions

1. Prep the beans: Soak the navy beans overnight. Drain and rinse the next day.
2. Cook the beans: In a large pot, add water and beans. Simmer for 1 hour until tender.
3. Sauté: In a pan, cook the bacon until crisp. Remove and sauté the onions in the bacon fat.
4. Mix it all up: In a large bowl, combine molasses, tomato sauce, mustard, brown sugar, Worcestershire sauce, and liquid smoke. Stir well.
5. Assemble: Add the cooked beans, sautéed onions, and bacon into the sauce mixture. Stir until fully combined.
6. Can it: Pour into sterilized jars, leaving some headspace. Process in a hot water bath canner for 75 minutes.
7. Cool and store: Let the jars cool and store in a cool, dark place for up to 12 months.

Notes

• You can adjust the sweetness by adding more or less brown sugar.
• Feel free to add a dash of hot sauce for a spicy kick.
• If you prefer a smokier flavor, increase the amount of liquid smoke by a teaspoon.

Serving and Storage Tips

Serve your baked beans alongside BBQ ribs, hot dogs, or burgers—they’re the perfect side dish. If you’re having leftovers, don’t worry! These beans taste even better the next day. Store them in the refrigerator for up to 5 days in an airtight container. To reheat, just pop them in the microwave or warm them over low heat in a saucepan.

Variations

Want to put your own twist on this recipe? Add maple syrup instead of molasses for a sweeter finish, or try swapping the navy beans for pinto beans for a different texture. You can also throw in a handful of smoked sausage for a meaty variation, or even make it vegetarian by omitting the bacon and adding smoked paprika for that signature flavor.

What is the Best Thing About This Recipe?

The best part of this recipe? It’s the flavor explosion. Store-bought beans can’t compete with the depth of homemade baked beans. Every bite is a journey—smoky, sweet, tangy, and savory, all at once. Plus, you’re not just cooking; you’re crafting a dish that brings people together. Imagine the oohs and aahs at your next BBQ when you proudly tell everyone, “Yep, I made these beans myself!” That’s an unbeatable feeling. Not to mention, you’re avoiding all those unnecessary preservatives that come with store-bought options. Homemade baked beans are like a warm hug on a plate, comforting and full of soul.

Storing Tips

Once you’ve gone through the trouble of making your own canned baked beans, you want to make sure they last. Store the sealed jars in a cool, dark place—your pantry is perfect. They’ll keep for up to a year! Opened jars should be refrigerated and consumed within 5 days. Pro tip: If the beans smell off or you see any mold, toss them. Better safe than sorry.

FAQs

Q: Can I use other types of beans?
A: Yes! Navy beans are traditional, but pinto beans, black beans, or even kidney beans work just as well. Each one brings its own unique texture.

Q: Can I freeze home-canned baked beans?
A: You can! Just make sure to transfer the beans to a freezer-safe container and they’ll keep for up to 3 months.

Q: How can I make these vegetarian?
A: Simply omit the bacon and use vegetable broth instead of water. For an extra smoky taste, add more liquid smoke.

Do’s and Don’ts

Do’s:

• Use high-quality ingredients. Molasses, bacon, and mustard are key.
• Let the beans sit for a few days before opening the jar—the flavors intensify over time.
• Sterilize your jars properly to avoid spoilage.

Don’ts:

• Don’t rush the bean-cooking process. Patience leads to tender beans.
• Don’t forget to adjust the seasoning after cooking. Taste as you go!
• Don’t overfill your jars when canning. Leave room for expansion.

Conclusion

Homemade baked beans are a labor of love, but they’re worth every bit of effort. Not only do they taste far superior to anything you’ll find in a can, but they’re also a reflection of your culinary skills and creativity. The combination of sweet molasses, crispy bacon, and smoky flavors makes this recipe a crowd-pleaser at any gathering. And the best part? You can preserve them for later, bringing a little taste of summer BBQ to any season. Try it out and see just how much better homemade can be.