This Grandma’s Baked Beans Recipe uses great northern beans, bacon, brown sugar, and molasses for the perfect sweet and savory side dish.

I’ll let you in on a little family secret—this isn’t just any baked beans recipe. Nope. This is Grandma’s Baked Beans Recipe. And if your grandma was anything like mine, you know that means there’s a story baked right in.

I remember being a kid, probably about eight or nine, sitting on the porch swing at Grandma’s house during the summer. She’d have this giant, chipped enamel casserole dish filled to the brim with baked beans. The smell of brown sugar and bacon would drift out the kitchen window, and honestly? It was like a magnet. You just had to follow it.

The thing is, she never wrote anything down. Ever. She did it all by heart, which, as you can imagine, led to a few… let’s call them “variations” along the way. Sometimes they were sweeter, sometimes smokier, but they were always perfect. And now, after years of trial and error, I think I’ve finally cracked the code. This is my best shot at honoring her magic, typos and all.

Why You’ll Love This Grandma’s Baked Beans Recipe?

Well, besides the fact that it comes with a side of nostalgia, this recipe is:

Simple: You don’t need to be a professional chef. You need a spoon and a little patience.
Filling and Flavorful: These beans have that perfect balance of smoky, sweet, and savory. The kind of flavor that makes you say, “Mmm, just one more bite,” about five times.
Crowd-Pleaser: Backyard BBQs, potlucks, family reunions—this dish always disappears first.
Make-Ahead Friendly: I swear these beans are even better the next day. Like magic.

Ingredient Notes:

Let’s break it down real quick so you know why this combo works like a charm.

Great Northern Beans: These are soft but sturdy—like your favorite jeans that somehow still fit. They hold their shape and soak up all that saucy goodness.
Bacon: Half a pound of crispy, smoky heaven. I like to cut mine into ½-inch pieces and let them get just a little brown before baking.
Brown Sugar: I’m a dark brown sugar fan for that deeper molasses flavor, but light works if that’s what you’ve got in the pantry.
Mustard: It’s the zing! Cuts through the sweet and adds a little “hello” to the flavor.
Onion: Chop it fine so it melts into the beans. You’ll taste it, not chew it.
Molasses: Adds depth and that old-school flavor. It’s like the secret handshake of baked beans.
Ketchup: Some folks wrinkle their nose, but hear me out. It’s tangy, sweet, and pulls the whole thing together.
Salt and Pepper: Taste, adjust, repeat. Don’t be shy.

How To Make Grandma’s Baked Beans?

Step 1: Preheat the Oven

Fire up your oven to 325°F. No shortcuts. Low and slow is the way Grandma did it, and we’re sticking to that.

Step 2: Cook the Bacon

Grab a large frying pan and toss in your bacon pieces. Cook them for about 5 minutes until they’re starting to brown and the fat has rendered. Don’t go too crispy—remember, they’re getting more time in the oven.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 3: Mix It All Together

In a big ol’ baking dish or casserole dish (bonus points if it’s vintage and slightly chipped), dump in your rinsed beans. Then add the cooked bacon, chopped onion, brown sugar, molasses, mustard, ketchup, and a good pinch of salt and pepper. Stir like your life depends on it—or at least like Grandma’s watching.

Step 4: Bake!

Cover the dish with foil or a lid if you’ve got one. Bake at 325°F for 2 hours. After that, take off the cover and bake for another 30 minutes. This is where the magic happens—the top gets sticky and caramelized, and the beans thicken up beautifully.

Storage Options:

Fridge: Airtight container. Good for up to 4 days, but let’s be honest… they won’t last that long.
Freezer: Cool completely, then freeze in portioned containers. They’ll keep for up to 3 months. Perfect for those nights when you need a little taste of home.

Variations and Substitutions:

Beans: Try navy beans or even black beans if you’re feeling wild.
No Bacon? No Problem: Swap for turkey bacon or leave it out. Add a dash of smoked paprika to keep that smoky vibe.
Molasses Substitute: Maple syrup works in a pinch. Different, but still darn good.
Spicy Version: Add a pinch of cayenne or a splash of hot sauce if you like it with a kick.

What to Serve with Grandma’s Baked Beans?

BBQ Chicken or Ribs: Classic. You can’t go wrong.
Grilled Hot Dogs: Beans and franks, anyone?
Cornbread: A must. Get that sweet-savory combo going.
Coleslaw: Cuts the richness and adds a crunch.

Frequently Asked Questions:

Can I make these ahead of time?
Heck yes! They taste even better after sitting overnight. Reheat low and slow.

Can I make them vegetarian?
Sure thing. Skip the bacon, use veggie broth for extra flavor, and toss in some smoked paprika to fake the smokiness.

Can I use dry beans instead of canned?
Yep! Just soak and cook them first. You’ll need about 3 cups of cooked beans.

And that’s it, my friend. Grandma’s Baked Beans Recipe is as close to her original as I can get. If you try it (and I really hope you do), drop me a comment and let me know how it went. Or tell me about your grandma’s special recipe—I’d love to hear about it!

Can’t wait to hear what you think!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Cheesy Hissy Fit Dip

Meatball Boats Recipe

Taco Bell Mexican pizza