Old-Fashioned Baked Beans



By Rick Gorski

•    454 grams (1 pound) – 2 cups of Navy Beans or White Pea Beans
•    5 cups cold water
•    1 medium onion, sliced
•    ½ tablespoon salt
•    2 teaspoons cider vinegar
•    1 tablespoon brown sugar
•    ½ teaspoon prepared mustard
•    ¼ cup of molasses
•    ½ cup tomato ketchup
•    Pinch black pepper
•    (optional ½ pound peameal bacon sliced and cut into pieces of about an inch square)

  1. Rinse Beans with Cold Water.
  2. Soak Beans Overnight in Cold Water. 
  3. Drain.
  4. Add 5 cups cold water to drained beans in a pot, cover, heat to boiling, then simmer 30 minutes or until nearly tender (beans will not become any softer once placed into oven).
  5. Drain when cooked, then put beans back into the pot.
  6. Place onion slices on bottom of 6 cup flameproof casserole dish.
  7. Add remaining 7 ingredients in with the beans in the pot, stirring gently to combine, then pour the entire mixture into the casserole dish.
  8. Add enough water to cover the mixture (then place optional peameal bacon pieces on top).
  9. Cover with lid and bake in oven at 250’F for 7 hours (you may want to monitor & turn down to 225’F)
  10. When beans are tender, remove 1 cup of beans, mash, then stir back into casserole dish carefully.
  11. Cover and continue to bake.
  12. Add water as needed to keep beans covered.
  13. One hour before serving, remove cover to darken the beans.
  14. Salt to taste.

Serves 8.

Posted on March 23, 2016 and filed under beans & legumes.