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Church Supper Baked Beans pinterest

Church Supper Baked Beans

These traditional Church Supper Baked Beans balance sweet, savory, and smoky flavors in a dish perfect for feeding a crowd. Developed from authentic 1950s church cookbook recipes, these slow-cooked beans deliver complex flavors that have made them a staple at American gatherings for generations.
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Course: Side Dish
Cuisine: American
Keyword: Baked Beans, Church Supper, Potluck, Barbecue Side, Navy Beans, Comfort Food
Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Soaking Time: 8 hours
Total Time: 5 hours 45 minutes
Servings: 12 people
Calories: 320kcal

Equipment

  • Dutch Oven
  • Large Skillet
  • Mixing Bowl

Ingredients

Main Ingredients

  • 2 pounds navy beans soaked overnight (4 cups)
  • 1/2 pound bacon diced
  • 1 large yellow onion finely chopped
  • 1/2 cup molasses
  • 1/3 cup brown sugar packed
  • 1/4 cup maple syrup
  • 2 tablespoons prepared mustard
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 3 cups hot water
  • 2 tablespoons apple cider vinegar

Instructions

  • Drain and rinse your pre-soaked beans thoroughly under cool running water. Place them in a large Dutch oven or oven-safe pot with a tight-fitting lid.
  • In a large skillet over medium heat, cook the diced bacon until it begins to crisp but isn't completely done (about 5-7 minutes). Using a slotted spoon, remove half the bacon and set aside for topping later.
  • Add the chopped onion to the remaining bacon and drippings, cooking until translucent and starting to caramelize (about 5 minutes).
  • In a medium bowl, whisk together the molasses, brown sugar, maple syrup, mustard, salt, pepper, and cloves until well combined. Add the hot water and stir until sugar is dissolved. Pour this mixture over the beans in the Dutch oven.
  • Add the bacon-onion mixture (including the drippings) to the beans and sauce, stirring gently to combine.
  • Preheat your oven to 325°F (165°C). Cover the Dutch oven with its lid and bake for 4 hours, checking occasionally to ensure the beans remain moist. If they seem dry, add 1/4 cup hot water as needed.
  • During the last hour, remove the lid to allow the top to develop a slight caramelization.
  • After 4 hours of cooking, remove from the oven and stir in the apple cider vinegar.
  • Top with the reserved bacon pieces, return to the oven uncovered, and bake for an additional 30 minutes until the top is beautifully caramelized and the sauce has thickened.

Notes

These beans actually improve with time, making them perfect for make-ahead serving. Store refrigerated for up to 5 days or freeze for up to 3 months.
For a healthier version, reduce sugar content by 25%, use turkey bacon, or omit meat entirely for a plant-based option.
For potluck transportation, transfer warm beans to a preheated slow cooker set to "warm" setting.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Sodium: 650mg | Fiber: 10g
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