Best Baked Beans Recipe
Best Baked Beans Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
THESE savory beans were a specialty my dear grandma frequently prepared. When I even think of this dish, I can smell the enticing aroma that met us at the door when we went over to Grandma's for Sunday dinner. Every dish she made was a labor of love. -Marjorie Thompson, West Sacramento, California
Recommended: Dad's Best Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/2 hours + soaking Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/2 hours + soaking Bake: 45 min.

Ingredients

  • 1 pound dried great northern beans
  • 1 quart water
  • 1/2 teaspoon salt
  • 1 medium onion, chopped
  • 2 tablespoons prepared mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons dark molasses
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

Place beans in a Dutch oven or kettle; add enough 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.
Drain and rinse beans, discarding liquid. Return beans to pan. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid.
In a greased 13-in. x 9-in. baking dish, combine the beans, onion, mustard, brown sugar, molasses, bacon and 1 cup reserved cooking liquid. Cover and bake at 400° for 45 minutes or until beans have reached desired thickness, stirring occasionally (add additional reserved cooking liquid if needed). Yield: 8 servings.
Originally published as Old-Fashioned Baked Beans in Reminisce July/August 1996, p49

Nutritional Facts

1/2 cup: 284 calories, 5g fat (2g saturated fat), 8mg cholesterol, 351mg sodium, 44g carbohydrate (9g sugars, 12g fiber), 16g protein.

  • 1 pound dried great northern beans
  • 1 quart water
  • 1/2 teaspoon salt
  • 1 medium onion, chopped
  • 2 tablespoons prepared mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons dark molasses
  • 1/2 pound sliced bacon, cooked and crumbled
  1. Place beans in a Dutch oven or kettle; add enough 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.
  2. Drain and rinse beans, discarding liquid. Return beans to pan. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid.
  3. In a greased 13-in. x 9-in. baking dish, combine the beans, onion, mustard, brown sugar, molasses, bacon and 1 cup reserved cooking liquid. Cover and bake at 400° for 45 minutes or until beans have reached desired thickness, stirring occasionally (add additional reserved cooking liquid if needed). Yield: 8 servings.
Originally published as Old-Fashioned Baked Beans in Reminisce July/August 1996, p49

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