网投平台大全Quantcast
首页 joi

Classic Baked Beans

Can you envision a potluck or a ham supper without baked beans? This recipe is an old-fashioned New England classic.

3.93 avg. rating (78% score) - 118 votes

Classic Baked Beans

Old-fashioned baked beans are a New England staple that go hand-in-hand with many other classic New England foods, like brown bread or franks, and are often still a Saturday night tradition. The versatility and deliciousness of New England baked beans makes them one of our absolute favorites. This reader-favorite just might be our best baked bean recipe.

SEE MORE:
Vegetarian Baked Beans | Slow Cooker Recipe
6 Classic New England Sandwiches | Baked Bean Sandwich
New England Baked Bean Soup Recipe

Yield: 8 to 10 servings

Ingredients

  • 1 pound dry beans (navy beans, soldier beans, Great Northern beans, etc.)
  • 3/4 pound salt pork
  • 3 tablespoons molasses
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard

Instructions

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.

Comments
  • My favorite were the COLD leftover baked bean sandwiches on Sunday night after getting 网投平台大全 from church.

    I can still hear my Dad say, “Now, that’s good eats!”

    Jim Kisser

    Reply
  • Dianecirelli@yahoo.com

    I still bake beans for Saturday night dinner, once a month. I use 1/4 C. Molasses in lieu of 3 Tbsp., I also use 1/4 C. Real maple syrup in lieu of brown sugar. I also add half of a small onion, diced small. But my secret ingredient (which will now no longer be a secret) is 1/4 C. Bourbon and 2 slices of orange! People ask me to bring my baked beans whenever we go to potluck dinners. I serve it with 网投平台大全made brown bread with raisins.

    Reply
  • Sounds so delicious! My grandmother, born in Boston, used to make baked beans, but unfortunately my grandfather wanted them very plain, so her recipe was lost to me. This sounds like it will give me the taste and texture I still remember over 60 years later.

    Reply
  • I also use a bit more molasses, one onion and substitute Portuguese Linguica for the pork. It gives a wonderful flavor! The bean pot I use is handed down from my grandmother. Still bakes a nice bean!

    Reply
  • Have used Hayden Pearon’s recipe for years…ginger, other spices and maple syrup added so much. (I subbed bacon for salt pork often). Yum!

    Reply
  • Same here. Born and raised in the good old state of Maine. Beans was a Saturday night staple, my mother would make carrot salad and 网投平台大全made yeast rolls. I am near 60 years old and my kids grew up the same way. My wife and I still do the Saturday night beans and yes the kids and grand kids are always here to have our bean supper together.

    Reply
  • Hello All, My 2 cents from n of the 44 th.! Saturday’s were Boston baked beans, molasses style, my grandmother Louise Spencer from Beersville, New Brunswick
    cooked for her grandchildren from 1959 to 1969 when she passed at 86 every
    Saturday nite & boiled up all beef wieners pokin the fork through them to let
    the fat out! She’d make fresh brown break or brown rolls and we’d have a cold
    glass of cow’s milk with it! For dessert, she’d cook-up some pork rhinds, give us
    two each with a wee amount of fat, put a wee touch of molasses in the middle
    and say now there’s your dessert! I am very very partial to Boston baked beans!
    My memories of Grandmother is just as if a day has not passed! Pls. note she also
    puts good amount of onions, myself I put a wee amount of ketchup 1/4 cup just
    to sweeten the flavour! Amen folks in New England! How about Boston Clam Chowder! Can be get your recipe?
    Yours livin in southern Ontario, Canada… Luvv our Neighbours…..

    Reply
    • Christine

      Baked beans were a staple in New England, especially on Saturday night. From the 1600s to the 1800s people wouldn’t cook on a Sunday, so the beans were baked, sometimes at 网投平台大全, sometimes at the bakers, or bakehouse. The baker would then come around in his waggon and deliver the beans from house to house to be eaten on Sunday, with brown bread and a nice slab of salted pork. Ugh, now I’m hungry for it myself

      Reply
  • Kathleen,I Googled the requested recipe.It was in Yankee magazine under German baked beans,December 5 2007,a much simpler recipe with half pound hamburg and 3/4 cup applesauce. a fee other ingredients and used canned beans or your own recipe for beans..hope you see this!

    Reply
  • kathleen

    many years ago I got a reciepe (many years) for baked beans made with grandma browns beans it had ground beef&applesause from yankee mag can you find this for me thankyou

    Reply
  • Margaret

    I just found this recipe yesterday and am in the process right now of making it for tomorrow’s Fourth of July celebration. It’s in the oven right now! I am hoping that the color will darken to the posted picture, because it is a very light color right now (similar to Campbell’s P & B). I followed the ingredients exactly as listed. Maybe as it continues to bake with will darken in color. This will be my solute to our Fore Fathers tomorrow. I’ve got my finger crossed that it will turn out well!!! Wish me luck!

    Reply
  • I sometimes add about a pound of boneless spare ribs in addition to the salt pork. Add it about 1 1/2 to 2 hours before they are done. Yellow eyes make the best smoothest bean liquid.

    Reply
  • Mum only used yellow eyes or Jacob’s Cattle dry beans for a baked bean supper(right-every Sat night)but it was cabbage salad,,only cole slaw when I went to the outside world(left Mainme)…Irv Fletcher

    Reply
  • Dry mustard and onion to this,my mother in-law made hers that way.I have used the recipe on the State of Maine Bean container for 60 some years.

    Reply
  • I love making beans but my recipe, while similar, is quite different on the amounts of molasses and br sugar. I use maybe a cup or more of molasses and 3/4-a pound of dark brown sugar….never measure just pour until it looks/tastes right. Not to toot my own horn, but everyone here loves my beans and constantly ask for the recipe….oh, red kidney beans are the best!

    Reply
  • I just put this in the oven now. Breaking all the rules- having beans on a Tuesday and not Saturday.

    Reply
  • Thanks New England magazine for all the great recipes, I enjoy reading and cooking to, but to print them takes most of my paper and ink, my wish is to have printer friendly, that would be super, my Printer will thank you very much

    Reply
  • As far as water amount, my mom said it was to “just above the inward turn of the pot”, of course using an authentic bean pot.

    Reply
  • We had baked beans every Sat night, along with coleslaw, hot dogs, ( with Skins) and brown bread and then apple pie. My Mom was the best. thanks for sharing.

    Reply
    • Dzień dobry Pani, Did you drag the “enamel” kitchen table into the living room too to watch Boston Blackie while the Vulcan was heating Saturday night’s bath water so you could watch Jackie Gleason and the June Taylor dancers at 8? Alas, I guess we weren’t well off enough to add cole slaw and apple pie. On the other hand, I’d add a dollop of Mayo and ketchup to my beans. Our dogs were Yes ’em, it’s Essem! Indeed canned Brown Bread with a dollop of buttaah was to die for! Chow! as we nonItalians say.

      Reply
  • This is how my mom made baked beans. So happy to find the correct recipe.

    Reply
    • Willard

      Same here. Our old range had a deep well cooker on it which worked something like a modern crock pot. It was just the thing.

      Reply
  • Hi Lori. Just enough to creep up around the beans should do it. No need to submerge them! Happy bean-making!

    Reply
  • Jennifer

    Was there an answer to the how much water question? I want to make these, too! Thanks, Jennifer

    Reply
  • Could someone please tell me how much water is needed in this recipe? Do I just add enough to cover the beans? I’m anxious to try them but don’t want to mess it up.

    Thanks!

    Reply
  • Hi Cheryel! My goodness, you’re right. The correct amount of salt pork for this baked beans recipe should be 3/4 pound. We’ve fixed the ingredients list. Thanks!

    Reply
  • I Need Clarification. The Ingredient List calls For 1/3 Lb Salt Pork, But The Instructions Call For 1/2 And 1/4 Lb.

    Reply
  • I don’t use salt pork. Instead, — for each pound of beans — add 2-3 pounds of pork shoulder or butt cut into 1-2 inch cubes, including all fat. The fat melts in a long, slow oven, bathing the meat and beans while adding flavor that makes vegans weep. Make ahead for best flavor, using a cast iron pot.

    Reply
  • Elizabeth

    🙂 Nice to see the exact same recipe I always used in Downeast Maine while living there in the ’90s. The only slight difference is that I layered in some onion too. Plus after bringing to a boil – and the cracked skin stage.. I did the layers in a crockpot and put it on high… once up to temperature I lowered it to low and let it cook sometimes over night – or all day. This was always served with quality hot dogs and a fresh 网投平台大全-baked loaf of bread and real butter.

    Reply
  • Hi John. Since the original recipe uses the oven and not a slow cooker, we can’t comment on what setting/cook time is best for a slow cooker (but perhaps someone else can?) but I do feel comfortable saying that while the aluminum foil tip is likely helpful for keeping the beans extra moist, you’ll still want to use the slow cooker’s lid to hold in the heat. Thanks!

    Reply
  • What crock pot setting do you use? and ddo you also cover with the glass cover?

    Reply
  • Patricia

    Thanks for the tip about the aluminum foil “cap”! Some kinds of beans soften in the crockpot, other don’t, but now I’ll just use this tip all the time.

    Reply
  • I make my Baked Beans in the crockpot using the same recipe. You have to put a “cap” of aluminum foil on top of the beans, resting on the beans. This guarantees soft beans. Without it, sometimes the beans stay hard.

    Reply
  • Recently had a bean pot given to me and looked at many baked bean recipes but tried this one. I loved the taste…..BIG thumbs up here! A “keeper” for sure!

    Reply
  • These baked beans are so good! Very filling. Just add cornbread and a green vegetable and you have a great meal.

    Reply
  • The essence of New England simple pleasures…Try adding three strips of smoked bacon chopped into small bits for added flavor!

    Reply
  • 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!!!

    Reply

Leave a Comment

Enter Your Log In Credentials
This setting should only be used on your 网投平台大全 or work computer.

Send this to a friend