Baked Beans
Beans Recipes
Yield: 8 to 10 servings
Can you envision a potluck or a ham supper without baked beans? This recipe is a classic. No wonder these beans are a favorite at Boscawen Historical Society potluck dinners.
- 1 pound dry beans (navy beans, soldier beans, Great Northern beans, etc.)
- 1/3 pound salt pork
- 3 tablespoons molasses
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
Wash the beans in a colander or strainer; pick over the beans to remove any pebbles or debris. Put in a large saucepan and add water to cover the beans by an inch. Soak overnight.
In the morning, bring the beans to a boil. Boil until the skins break when you blow across a few beans on a spoon. Place a layer of beans in the bottom of a crockery bean pot. Score the salt pork, cutting through the pork but leaving the rind intact. Place about 1/2 pound of the salt pork in the pot. Add most of the remaining beans and water. Place the remaining 1/4 pound of salt pork in the pot. Cover with the remaining beans. Add the molasses, brown sugar, salt, and mustard. Cover with additional water. Place the lid on the pot.
Bake in a 300 degrees F oven for at least 6 hours, adding water as needed. You may want to use a drip pan under the pot in the oven.
Reviews by Readers
IT IS AN EXCELLANT RECIPE. LIKE MY MOM USED TO MAKE, BACK IN CT. – Reviewed by ALYCE WOLFE
Just like mom used to make. – Reviewed by Giles Lepage
I have made many recipes for baked beans for 30 years...this is by far the best! The great thing is nothing is called for in the recipe that most of us don't have in our kitchens on a regular basis!!! – Reviewed by dallana hamrick
The essence of New England simple pleasures...Try adding three strips of smoked bacon chopped into small bits for added flavor! – Reviewed by Rick Richardson
These baked beans are so good! Very filling. Just add cornbread and a green vegetable and you have a great meal. – Reviewed by Beth Thomas
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