Go Back
Print Recipe

Smoky Home Canned Baked Beans

Tender navy beans simmered in a smoky, sweet-tangy tomato sauce, perfect for summer barbecues. Canned for easy pantry use, these beans combine spices, molasses, and smoke flavor for a hearty, shelf-stable staple.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Dishes
Cuisine: American
Servings: 4 servings
Calories: 220kcal
Author: AI Generator

Ingredients

  • 4 pounds navy beans, rinsed and sorted
  • 2 quarts tomato juice
  • 1 quart tomato sauce
  • 1 cup chopped onion
  • 2 cups brown sugar
  • 1/2 cup molasses
  • 2 tbsp apple cider vinegar
  • 1 tsp allspice
  • 2 tsp ground mustard
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tbsp smoked paprika
  • 1-2 tsp liquid smoke
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1-2 tsp chipotle powder (optional)

Instructions

  • Boil navy beans until tender, rest for 1 hour, then simmer 20-30 minutes more and drain.
  • In a large pot, combine tomato juice, tomato sauce, onion, brown sugar, molasses, vinegar, allspice, mustard, salt, pepper, smoked paprika, liquid smoke, Worcestershire sauce, garlic powder, onion powder, and chipotle powder. Simmer 5-10 minutes.
  • Sterilize jars and prepare a pressure canner. Add 1 1/2 cups beans to each jar, pour hot sauce over, leaving 1 inch headspace. Remove air bubbles and wipe rims.
  • Process jars at 10 lbs pressure: 90 minutes for quarts, 75 minutes for pints.

Notes

Use a pressure canner for safe home canning
Adjust liquid smoke to taste
Add chipotle for smokier heat
Leftover sauce can be used for other recipes