Oven-Baked Beans Recipe
Oven-Baked Beans Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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!"
MAKES:
8-10 servings
TOTAL TIME:
Prep: 70 min. + standing Bake: 2-1/2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 70 min. + standing Bake: 2-1/2 hours

Ingredients

  • 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

Directions

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 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 300° for 2-1/2 hours, stirring occasionally, or until beans are as thick as desired. Add more cooking liquid if necessary. Yield: 8-10 servings.
Originally published as Oven-Baked Beans in Reminisce May/June 1993, p47

Nutritional Facts

1 cup: 309 calories, 7g fat (3g saturated fat), 8mg cholesterol, 342mg sodium, 52g carbohydrate (27g sugars, 11g fiber), 11g protein.

  • 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
  1. 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 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 300° for 2-1/2 hours, stirring occasionally, or until beans are as thick as desired. Add more cooking liquid if necessary. Yield: 8-10 servings.
Originally published as Oven-Baked Beans in Reminisce May/June 1993, p47

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moonbear36 User ID: 5047787 201773
Reviewed Nov. 6, 2010

"very hearty meal."

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