Soak the beans overnight in plenty of cold water to soften them. Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit.
In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting. Skim the top regularly and add water if the level falls below the beans. Drain and reserve the liquid.
Allow the beans to cool down for 1 hour before handling. Preheat oven to 225 degrees F.
Add the beans back to the pot. Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot. Add more water to cover the beans if there is not enough cooking liquid. Season lightly with salt and pepper and add the bay leaves.
To make more traditional baked beans, add a chunk of salted pork flank or bacon slices.
Bake the beans, covered, for 12 hours overnight. Check in the morning to see if you need to add a touch of liquid. If not, beans are ready to eat.
Serve in bowl with toast.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Serge Dansereau, The Bather's Pavillion, Australia
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.