Grammy Carl's Rule For Baked Beans

Total Time:
19 hr 20 min
Prep:
10 min
Inactive:
15 hr 30 min
Cook:
3 hr 40 min

Yield:
12 to 14 servings
Level:
Easy

Ingredients
  • 1 pound dried navy beans
  • 8 ounces salt pork
  • 1 large onion, chopped
  • 3/4 cup molasses
  • 1/2 cup ketchup
  • 1 teaspoon dry mustard
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.

  • The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.

  • Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.

  • Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.


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