Grandma Brown’s Baked Beans Are Gone But This Recipe Brings Them Back
There’s a problem. If you’ve looked for Grandma Brown’s Baked Beans at the store lately, you probably walked out empty-handed.
Fans of this Upstate New York staple have been searching for answers, but shelves stay bare.
That leaves just one option—making them from scratch.
That’s where this recipe comes in.
It’s not just another baked beans recipe.
It’s the closest thing to the original you’ll find, packed with slow-cooked flavor, just the right balance of sweetness and smokiness, and a texture that’s soft but never mushy.
Stick around, and you’ll have a batch of beans that taste like Grandma Brown’s never left.
What Made Grandma Brown’s Baked Beans So Special?
People loved these beans because they were simple, rich, and homemade-tasting.
No fancy ingredients, no overpowering flavors—just slow-baked beans with that perfect balance of savory, smoky, and sweet.
This recipe stays true to that tradition while bringing out the best parts of the original.
Ingredients & Why They Matter
- Navy Beans (1 pound) – The foundation of this dish. They hold their shape while soaking up flavor.
- Baking Soda (1 teaspoon) – Softens the beans during soaking, helping them cook evenly.
- Water (6 cups for soaking, plus more as needed) – Essential for hydrating and slow-cooking.
- Salt (1 teaspoon) – Enhances all the flavors, preventing the beans from tasting bland.
- Onion (1 medium, diced) – Adds a subtle sweetness and depth.
- Bacon or Ham (4 ounces, chopped) – Provides the signature smoky, savory background flavor.
- Brown Sugar (⅓ cup, packed) – Balances the saltiness and enhances caramelization.
- Bay Leaf (1) – Infuses an earthy depth into the beans.
- Molasses (3 tablespoons) – Deepens the color and adds a bittersweet complexity.
- Yellow Mustard (3 tablespoons) – A hidden gem that adds tang and contrast.
- Ketchup (3 tablespoons) – Provides subtle acidity and umami.
- Black Pepper (¼ teaspoon) – Just enough for a gentle warmth.
- Smoked Paprika (½ teaspoon, optional but recommended) – This gives a whisper of wood-smoked flavor that some say the original had.
How To Make Grandma Brown’s Baked Beans From Scratch
Step 1: Preparing The Beans
- Rinse navy beans thoroughly under cold water, removing any debris.
- In a large pot, bring 6 cups of water to a boil.
- Stir in baking soda, then add the beans.
- Boil for 10 minutes, then remove from heat, cover, and let sit overnight.
Step 2: The Slow Bake Process
- Preheat the oven to 300°F (150°C).
- Drain and rinse the soaked beans.
- In a Dutch oven or an oven-safe pot, combine beans, salt, diced onion, bacon or ham, brown sugar, and bay leaf.
- Stir in molasses, mustard, ketchup, black pepper, and smoked paprika.
- Add just enough water to cover the beans, about 4 cups.
- Cover the pot and bake for 5-6 hours, checking every hour to stir and add water as needed.
- Once beans are tender and sauce has thickened, remove from oven.
- Discard bay leaf, taste for seasoning, and serve warm.
How Do These Beans Compare Nutritionally?
Each serving (about 1 cup) has approximately:
- 290 calories
- 12g protein
- 48g carbohydrates
- 6g fat
- 7g fiber
- 450mg sodium
Ingredient Substitutes & Customizations
- No molasses? Use maple syrup or honey for a milder sweetness.
- Vegetarian option? Swap the bacon for smoked paprika and a splash of liquid smoke.
- Lower sugar? Cut the brown sugar in half and add a splash of apple cider vinegar for balance.
- Richer flavor? A tablespoon of Worcestershire sauce deepens the umami.
Copycat Grandma Brown’s Baked Beans Recipe Card
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Grandma Brown’s Baked Beans Recipe (copycat)
Description
This homemade version of Grandma Brown’s Baked Beans captures the rich, slow-cooked flavor of the original upstate New York classic. Made with simple ingredients like navy beans, bacon, brown sugar, and a touch of molasses, this dish brings a deep, smoky sweetness that pairs perfectly with barbecue or a hearty breakfast. What sets this version apart is the addition of a touch of smoked paprika, which enhances the nostalgic taste with a subtle depth that mimics the original’s long-cooked, slightly smoky profile.
Equipment Needed
- Large pot
- Dutch oven or oven-safe baking dish
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Beans:
- 1 pound dried navy beans
- 1 teaspoon baking soda
- 6 cups water (for soaking)
For Baking:
- 4 cups water or as needed
- 1 teaspoon salt
- 1 medium onion, finely diced
- 4 ounces bacon or ham, chopped
- 1/3 cup dark brown sugar, packed
- 1 bay leaf
- 3 tablespoons molasses
- 3 tablespoons yellow mustard
- 3 tablespoons ketchup
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (this is the unique element)
Instructions
Step 1: Prepare the Beans
- Rinse the navy beans under cold water, removing any debris or discolored beans.
- In a large pot, bring 6 cups of water to a boil. Add the baking soda and beans. Boil for 10 minutes.
- Remove from heat, cover, and let the beans soak overnight (at least 12 hours).
Step 2: Cook the Beans
- Preheat oven to 300°F (150°C).
- Drain and rinse the soaked beans.
- In a Dutch oven or oven-safe pot, combine the beans, salt, diced onion, chopped bacon or ham, brown sugar, and bay leaf.
- Stir in molasses, mustard, ketchup, black pepper, and smoked paprika.
- Add just enough water to cover the beans (about 4 cups).
Step 3: Bake Slowly
- Cover the pot and place it in the oven. Bake for 5-6 hours.
- Every hour, check the beans, stirring gently and adding water as needed to prevent drying out.
- The beans are done when they are tender, and the sauce has thickened to a deep golden-brown color.
Step 4: Serve & Store
- Remove the bay leaf and discard.
- Taste and adjust seasoning if needed.
- Serve warm with your favorite main dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Notes
This recipe closely follows the traditional flavors of Grandma Brown’s Baked Beans, but the addition of smoked paprika gives it a slight edge. The original version relies on slow baking and pork fat for depth, but smoked paprika subtly enhances that smokiness without overpowering the dish. This tweak maintains the nostalgic feel while adding a rich, slightly smoky undertone that makes the beans taste like they’ve been cooking over a wood fire all day.
Nutrition
- Serving Size: ~1 cup
- Calories: 290
- Sodium: 450mg
- Fat: 6g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
FAQs About Grandma Brown’s Baked Beans Recipe
Soaking reduces cooking time and makes the beans easier to digest.
Yes, after soaking, cook them on low for 8-10 hours.
No, but it adds flavor. Smoked paprika is a good alternative.
Add more water and bake longer. Some beans take more time depending on their age.
Yes, store in an airtight container for up to 3 months. Thaw and reheat gently.
They bring a balance of sweetness, acidity, and tang that rounds out the flavor.
It’s incredibly close, but even better because it’s homemade and fresh.
The Final Bite
Grandma Brown’s Baked Beans were a taste of home, and now, that flavor doesn’t have to stay in the past.
With this recipe, you get the same slow-cooked depth, the perfect balance of sweetness and smokiness, and a dish that’s just as comforting as you remember.
If you love recipes that bring nostalgia to your kitchen, don’t miss out on the Simply Delicious Newsletter by Edible Exposure Media.
Fresh ideas, classic flavors, and expert tips—all in one place.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.