Return to Content

Baked Beans

Baked Beans
3 votes, 4.00 avg. rating (79% score)
Submit a Recipe Image

Yield: Serves 6.

If practice does make perfect, then the baked beans that Hildur has made thousands of times must be nearing perfection. They are sweet, well-browned, and thick, and she always makes them with red kidney beans and Grandma's Molasses-"no other brand will do."


  • 1 pound red kidney beans
  • 1 teaspoon salt
  • 1/3 cup sugar (granulated or brown)
  • 4 tablespoons catsup
  • 3 tablespoons Grandma's Molasses
  • 1 teaspoon dry mustard
  • 1 piece salt pork about 1-1/2-inch square, scored


Soak beans overnight in water to cover. In the morning, pour the water off, cover with fresh water, add the salt, and boil until beans are soft. Drain beans in a colander. Place beans in a bean pot or casserole, add water to cover, and add rest of ingredients, stirring well. Bake uncovered at 400 degrees F until beans are brown on top (about half an hour), then cover and bake at 350 degrees F about 2 hours longer.
Updated Wednesday, December 12th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.