National Baked Bean Month

National Baked Bean Month celebrates baked beans throughout July. The dish is commonly made with navy beans in a sauce, and canned versions are typically cooked with steam rather than baked. Baked beans are especially associated with cookouts and picnics, where they are often served as a side dish. Learn more about the dish’s ingredients, preparation, and regional variations.

The origins of baked beans are not certain. One widely held theory connects them to Indigenous cooking in the northeastern Americas, while another suggests similarities to cassoulet, a slow-cooked stew from southern France. Over time, recipes developed different flavors and methods: Boston baked beans are associated with molasses and salt pork, while Maine’s bean-hole beans were cooked in cast-iron pots buried in the ground. The New England Historical Society describes these regional traditions and the debate surrounding the dish’s origins.

The event record credits the American Dry Bean Board, now part of the U.S. Dry Bean Council, with establishing National Baked Bean Month in 2000. The organizations’ history notes that the American Dry Bean Board promoted the versatility and healthfulness of beans to U.S. audiences before merging with the U.S. Dry Bean Council in 2005. Read the council’s account of that history. Some holiday listings instead credit the Michigan Bean Commission with founding the observance in 1981, so accounts of its origin differ.

How to Observe National Baked Bean Month

Celebrate by preparing your favorite baked bean recipe or trying a different style, such as a sweet Boston-inspired version or a regional variation. Serve baked beans as a side dish at a summer meal, compare homemade and canned preparations, or share a favorite recipe with friends and family. You can also spend part of the month learning about the dish’s Indigenous and regional culinary history.

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