Lunch Lady Baked Beans – Plain Chicken

Lunch Lady Baked Bean recipe – quick and easy side dish that is a childhood school cafeteria favorite. Navy beans, onions, molasses, dry mustard, brown sugar, water, tomato paste, and ham. SO simple and super delicious. I am pretty sure my lunchroom never served something so yummy! Great for cookouts and potlucks. Everyone raves about this recipe! All the ingredients are gluten-free. Omit the ham for a vegetarian dish.

Baked Beans from Scratch

These Lunch Lady Baked beans are one of our favorite side dishes. Tender beans baked in a sweet and savory sauce. I made them for a cookout a few weeks ago and everyone LOVED them! Navy beans, onions, molasses, dry mustard, brown sugar, water, tomato paste, and ham. SO much amazing flavor! I don’t recall eating something so delicious when I was in grammar school.

How to Make Lunch Lady Baked Beans

These beans are super easy to make with only a few simple ingredients. Drain and rinse canned navy beans. In a large bowl, combine navy beans, onion, molasses, dry mustard, brown sugar, water, tomato paste, diced ham, salt, and black pepper. Stir until combined. Transfer bean mixture to a 9×9-inch baking dish. Bake in a preheated oven until tender.

Tips & Frequently Asked Questions

• I used canned Navy Beans in this recipe. You can use any small white bean. White beans or great northern beans work great!
• Can I use dried beans in this recipe? You can use soaked dried beans if you prefer.
  • You will need ¾ cup of dried beans for every 15-oz can of beans called for in the recipe. 
  • Soak the beans overnight in water before adding them to the casserole. 
  • You can also do a quick soak of the dried beans. Add the dried beans to a Dutch oven with water. Bring to a boil and cook for 2-3 minutes. Remove pan from heat, cover, and allow the pot to sit for an hour.  Drain water and rinse beans.
  • Use 1 ½ cups of soaked beans for each can of beans.
• The cookbook calls for diced ham in this dish. Feel free to substitute cooked chopped bacon if you prefer. 
• Omit all meat for a vegetarian dish.
• You can substitute fresh chopped onion for dehydrated onions. You will need 6-oz of chopped onion, about ¾ of a cup.
• Feel free to add some chopped green bell pepper to the bean mixture.
• Can I make Lunch Lady Baked Beans in the slow cooker? Yes! Combine all the ingredients and place in the crockpot. Cover and cook on LOW for 6 to 8 hours.
• Can Homemade Baked Beans be frozen? Yes! Mix the ingredients together and place in a baking dish. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
  • You can also freeze any leftover beans. Thaw and reheat the beans on the stovetop or in the microwave.
• Store leftovers in an airtight container in the refrigerator.
  • Reheat beans on the stovetop over medium-high heat or in the microwave.

What to Serve with Homemade Baked Beans

These baked beans are surprisingly good! This has quickly become our go-to recipe! These beans are a must for your next cookout or potluck. They are so simple to make and taste great!! They go great with ribs, coleslaw, corn on the cob, and more! Whip up a batch ASAP! You won’t be disappointed!

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Lunch Lady Baked Beans

Author: Stephanie @ Plain Chicken

Yield: 12 people

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Lunch Lady Baked Bean recipe – quick and easy side dish that is a childhood school cafeteria favorite. Navy beans, onions, molasses, dry mustard, brown sugar, water, tomato paste, and ham. SO simple and super delicious. I am pretty sure my lunchroom never served something so yummy! Great for cookouts and potlucks. Everyone raves about this recipe! All the ingredients are gluten-free. Omit the ham for a vegetarian dish.

• 4 (15-oz) cans Navy Beans, drained and rinsed
• 3 Tbsp dried minced onion flakes
• ¼ cup molasses
• 1½ tsp dry mustard
• 2 Tbsp brown sugar
• ½ cup water
• ¼ cup tomato paste
• ¾ cup diced ham, optional
• salt and pepper to taste

• Preheat oven to 350ºF. Spray a 9-inch square baking dish with cooking spray.

• Combine all ingredients in a large bowl and mix well.

• Transfer the bean mixture to the prepared baking dish.

• Bake for 1 hour, until bubbly.

• I used canned Navy Beans in this recipe. You can use any small white bean. White beans or great northern beans work great!
• The cookbook calls for diced ham in this dish. Feel free to substitute cooked chopped bacon if you prefer. 
• Omit all meat for a vegetarian dish.
• You can substitute fresh chopped onion for dehydrated onions. You will need 6-oz of chopped onion, about ¾ of a cup.
• Feel free to add some chopped green bell pepper to the bean mixture.
• Can I make Lunch Lady Baked Beans in the slow cooker? Yes! Combine all the ingredients and place in the crockpot. Cover and cook on LOW for 6 to 8 hours.
• Can Homemade Baked Beans be frozen? Yes! Mix the ingredients together and place in a baking dish. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
  • You can also freeze any leftover beans. Thaw and reheat the beans on the stovetop or in the microwave.
• Store leftovers in an airtight container in the refrigerator.
  • Reheat beans on the stovetop over medium-high heat or in the microwave.

Steph