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.
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.
Notes:
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 3/4 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.