Recipe courtesy of
  • 2 1/2 T salt (for soaking the beans)
  • 1 lb navy beans(or some other small white bean)
  • 4 oz. salt pork, cut in three pieces (optional-See below)
  • 1/3 c molasses
  • 1/4 c packed brown sugar
  • 3/4 t ground ginger
  • 1/2 t dry mustard
  • 1 1/2 t table salt (if using salt pork, decrease to 1 t)
  • dash cayenne pepper
  • 1/2 t black pepper
1.  Rinse beans and pick through to make sure they are clean. Soak beans overnight in a non-reactive pot or bowl on the countertop in about 10 cups of water mixed with the 2 1/2 tablespoons of salt. The salt will help to soften the skins on the beans so they cook better.
2.  In a pot large enough to hold the beans, boil 4 quarts of water with 1 t baking soda. Drain the beans and add to the pot once water is boiling. When it returns to a boil, continue to cook for 15 minutes. The beans will develop a foam so keep a close eye on the pot as this can boil over. The foam won't hurt anything but you can skim it if you want. The beans should be tender but do not overcook. When you blow on the beans the skin should peal back easily. Once done, drain the beans in a colander and rinse lightly.
3.  While the beans are boiling, add molasses, brown sugar, ginger, mustard, salt, pepper and cayenne to a bowl and mix. Boil 3 cups water to be ready when the beans are done.
4.  If you are using salt pork, add 1 piece of the salt pork to the bottom of the bean pot. Add 1/2 the the beans and then add another piece of the salt pork. Add the remaining beans. If you are not using the salt pork just add the beans to the pot. Pour the ingredients from the bowl over the beans in the bean pot. Rinse the bowl with a little of the boiling water to get all the good stuff and add to the beans. Add enough boiling water to just cover beans and if you are using the salt pork, top with the remaining piece of salt pork.The water should just cover the beans, not drown them. You can always add more water if necessary but too much water can be a problem.
5.  Cover the bean pot and place in a cold oven. Bake, covered at 250 °F for 7 1/2 hours. Check the pot at about 5 hours and if it looks really dry add boiling water to come just below the top of the beans. Do not over add water. After 7 1/2 hours, remove the bean pot top and continue cooking for 30 to 45 minutes or until the beans are at the desired consistency. Let the beans set for at least 30 minutes before serving.
6.  Another time I was cooking beans I checked them at 4 1/2 hours and this time they needed a little water. The pictures of the pot before the water was added and after the water was added are below. It took 1/4 to 1/2 c at most to bring the water just to the surface. At this stage of the cooking you don't want the water above the beans. Again, do not add too much water.
7.  When they are done they will be deep brown without the sight of any water on top. Before serving give them a quick stir.
Make It Mine
  • Joanne said her mother made baked beans every Saturday night which was the same in my house. Her mother put onion in the beans which I don't do when cooking the beans initially (see my comment below about "refried" beans). Give it a try by dicing up a small whole or half a medium onion in 1/4" dice and add it in the pot after you add the first layer of beans and let us know if that will be part of your Make It Mine recipe.
  • Joanne also added that in her house there would always be homemade rolls, bread and cinnamon rolls served with the beans. I can smell those cinnamon rolls now! Give it a try and tell us what you think.
  • One of my favorites was the "refried" beans we would have on Sunday night. Start by frying some bacon and then once the bacon is cooked remove it from the pan onto paper towels and add the leftover beans to the bacon fat and fry them until they are heated well all the way through. When I do this I do like to cut up some onion and cook that with the beans. Serve them with the bacon and a ham steak or cut up some hot dogs into bite sized pieces and fry those right in with the beans. And a nice piece of rye toast or brown bread is great with this.