Loading Video...

Grammy Carl's Rule For Baked Beans

  • Level: Easy
  • Total: 16 hr (includes overnight soaking time)
  • Active: 30 min
  • Yield: 12 to 14 servings
Save Recipe

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

  1. Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Black Bean Soup

White Bean and Chicken Chili

Green Beans with Caramelized Onions and Almonds

Bean, Kale and Egg Stew

Grammy Carl's Popcorn Balls

Two Bean Salad

Two Bean Salad

Two Bean Salad