Horn and Hardart Baked Beans

READY IN: 24hrs 40mins
Recipe by drhousespcatcher

These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac

Top Review by Montana Ma

These are the beans I remember from my NY roots. One change - I live at 4500 feet and beans have been almost impossible to cook tender. Just learned to cook UNSOAKED, rinsed and sorted beans in lots of water with about a half teaspoon baking soda for about 1 - 1 1/4 hours. Didn't change anything else. Excellent recipe!

Ingredients Nutrition


  1. We are talking dried beans here people.
  2. Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
  3. Drain.
  4. Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
  5. Drain, reserving 1 cup of the cooking liquid.
  6. Preheat the oven to 250 degrees.
  7. Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
  8. Bake, uncovered, until very tender, approximately 4 hours.
  9. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
  10. Season with salt and let cool 5 to 10 minutes before serving.

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