Cranberry Baked Beans Recipe

Cranberry Baked Beans Recipe photo by Taste of Home

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I knew I'd found a winner when I got the idea to simmer beans in cranberry juice. The tartness of the juice is a nice subtle contrast to the sweet brown sugar and molasses in these baked beans. They're wonderful warm or cold. —Wendie Osipowicz, New Britain, Connecticut

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Cranberry Baked Beans Recipe

Prep: 70 min. + standing Bake: 3 hours

Yield: 10-12 Servings

70 180 250

Ingredients

3 cups dried navy beans
5 cups cranberry juice
1/2 pound lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 teaspoons dark brown sugar
1-1/2 teaspoons ground mustard
1-1/2 teaspoons salt
1/8 teaspoon ground ginger

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened.
Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 406 calories, 16 g fat (6 g saturated fat), 16 mg cholesterol, 696 mg sodium, 55 g carbohydrate, 13 g fiber, 13 g protein.

Originally published as Cranberry Baked Beans in Taste of Home February/March 1997, p27

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Cranberry Baked Beans

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(1-1) of 1 reviews

Reviewed on Oct. 09, 2010 by Hannah0418

these were good - but not worth all the time it took making them. didn't taste any better than beans from a can. i didn't taste the cranberry at all. disappointed.