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Oven-Baked Beans

 Oven-Baked Beans
"MY AUNT baked her beans in a old earthenware crock in the wood stove. She'd stir them periodically with a big wooden spoon. Each time she opened the oven door, the aroma seemed richer and richer!"
8-10 ServingsPrep: 70 min. + standing Bake: 2-1/2 hours


  • 2 cups dried navy beans
  • 8 cups cold water
  • 1 teaspoon salt, divided
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground mustard
  • 1/2 cup dark molasses
  • 1/4 teaspoon pepper
  • 1/4 pound salt pork, cut up
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper


  • Rinse beans; place in a Dutch oven with cold water. Bring to a boil;
  • reduce heat and simmer for 2 minutes. Remove from the heat; cover
  • and let stand for 1 hour. (Or, omit boiling and soak beans in water
  • overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring
  • to a boil. Reduce heat; simmer, covered, for 1 hour.
  • Drain, reserving cooking liquid. Combine the brown sugar, mustard,
  • molasses, pepper and remaining salt. Stir in 2 cups reserved cooking
  • liquid; add to beans with salt pork, onion, celery and green pepper.
  • Spoon into 2-1/2-qt. baking dish.
  • Cover and bake at 325° for 2-1/2 hours or until beans reach
  • desired thickness, stirring occasionally. Add more cooking liquid if

2 of 2

Oven-Baked Beans (continued)

Directions (continued)

  • necessary. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 cup) equals 309 calories, 7 g fat (3 g saturated fat), 8 mg cholesterol, 342 mg sodium, 52 g carbohydrate, 11 g fiber, 11 g protein.