What Type Of Beans Are Baked Beans?

Baked beans are almost always made from small, white haricot beans, also known as navy beans. Specifically, the variety Phaseolus vulgaris called the pea bean or navy bean is the standard choice for commercial and homemade baked beans in the United States and the United Kingdom. These beans are chosen for their mild flavor, creamy texture when cooked, and ability to hold their shape during the long, slow baking process. If you open a can of a major brand like Heinz or Bush’s, you are eating haricot beans.

What Exactly Are Haricot Beans and Why Are They Used?

Haricot beans are a small, white, oval-shaped bean. They go by several names depending on where you live. In the United States, they are most commonly called navy beans because they were a staple food for the U.S. Navy in the early 20th century. In the United Kingdom, they are typically called haricot beans. You might also hear them referred to as Boston beans or pea beans.

The reason these beans dominate the baked bean market is practical. They have a thin skin that softens nicely during cooking. They absorb the flavors of the sauce—usually a sweet and tangy tomato-based mixture—without falling apart into mush. Their starch content is also just right for creating that slightly thick, rich sauce. Other beans, like kidney beans or black beans, have thicker skins and a stronger flavor that would not work as well with the traditional sweet tomato sauce.

Are All Canned Baked Beans Made From the Same Bean?

No, not all brands use the same bean, though the vast majority do stick with a small white bean. Some brands, particularly organic or specialty brands, use Great Northern beans. These are slightly larger than navy beans but belong to the same species. They have a similar mild flavor and creamy texture, so the difference in the final product is minimal.

You will also occasionally see baked beans made from cannellini beans, which are an Italian white bean that is larger and has a slightly more nutty flavor. This is less common in standard grocery store brands and more common in gourmet or homemade recipes. The key point is that all of these are white beans from the same family. If a can says “prepared white beans” or simply “beans,” you are almost certainly getting one of these varieties. There is no standard that forces a company to use navy beans, but the market has settled on them for consistency.

Do Different Countries Use Different Beans for Baked Beans?

Yes, the bean choice does shift slightly by region, and the sauce changes even more dramatically. In the United Kingdom, the standard is the haricot bean, which is the same as the American navy bean. The British version, however, is known for having a much thinner, more watery tomato sauce that is less sweet. It is often eaten on toast for breakfast.

In the United States, the sauce is thicker, sweeter, and often contains brown sugar, molasses, and pork or bacon flavoring. The beans are the same, but the cooking process and flavor profile are distinct. In Canada, the style is similar to the American version, but with a slightly stronger maple syrup influence in some brands. In Australia and New Zealand, the beans are also haricot or navy beans, and the sauce tends to be similar to the British style.

The bean itself is remarkably consistent across these regions. The real variation is in how the sauce is made. If you travel and buy a can of baked beans, you are getting the same type of bean with a very different tasting sauce.

What Type of Beans Are in Homemade Baked Beans?

Homemade baked beans give you more freedom, but the traditional recipe still calls for a small white bean. If you are making them from scratch, the most authentic choice is dried navy beans. They are easy to find in most grocery stores in the dried bean aisle. You soak them overnight, then simmer them with the sauce ingredients for several hours.

Some home cooks prefer Great Northern beans because they are slightly easier to find and still produce an excellent result. Cannellini beans are a popular choice for recipes that want a creamier, almost buttery texture. A few recipes use pinto beans, though this is less traditional. Pinto beans have a stronger, earthier flavor that changes the character of the dish. If you want the classic baked bean taste and texture, stick with a small white bean.

What About Beans in Barbecue Baked Beans?

Barbecue-style baked beans are a different category. These are often made with a blend of beans, not just white ones. Many recipes for barbecue beans include kidney beans, pinto beans, black beans, and even lima beans. The sauce is usually based on barbecue sauce rather than traditional tomato sauce, so it is smokier, spicier, and less sweet.

If you buy a can labeled “barbecue baked beans,” check the ingredient list. You will likely see a mix of bean types. This is intentional. Different beans hold up differently to the longer cooking times and the acidic barbecue sauce. The mix also provides a variety of textures and colors that make the dish more visually appealing at a cookout.

What Are the Nutritional Differences Between Bean Types in Baked Beans?

The nutritional profile of baked beans is very similar regardless of the specific white bean used. Navy beans, Great Northern beans, and cannellini beans are all very close in calories, fiber, and protein. A half-cup serving of plain cooked navy beans has about 130 calories, 7 grams of fiber, and 8 grams of protein. Great Northern beans are nearly identical.

The major nutritional difference in baked beans comes from the sauce, not the bean. A half-cup of canned baked beans can have 10 to 20 grams of added sugar, depending on the brand. The sodium content is also significant, often ranging from 400 to 600 milligrams per serving. If you are choosing baked beans for health reasons, the bean itself is an excellent source of soluble fiber and plant protein. The sauce is where you need to pay attention.

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