I’ll be honest with you. I was that person who thought canned baked beans were perfectly fine. Why mess with something that works, right?
Then my neighbor brought over homemade beans for our block party last summer. One bite and I knew I had to figure out how she made them. They were nothing like what comes out of a can.
Turns out, making them from scratch isn’t complicated at all. You soak some navy beans overnight, cook up some bacon, and let everything simmer together. The house smells incredible, and you end up with beans that are so much better than anything you can buy.
Now I make big batches and can them so we always have some ready. It’s become one of those recipes people ask me to bring to everything.
What Makes These Better Than Store-Bought?
You control everything that goes in. No weird preservatives or artificial flavors.
The bacon fat becomes your cooking base, which gives you layers of smoky flavor you can’t get from a can. And that molasses creates this deep, rich sweetness that’s way better than whatever they use in store versions.
Plus, there’s something satisfying about looking at a row of sealed jars on your shelf, knowing you made them yourself.
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