Recipe by Paul Elliott
These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well.
Top Review by little_princess_suzy
Great recipe! I used the overnight soak method which seemed to work quite well. I had to split the beans between two dishes as I didn't have one single dish large enough. Be sure to keep a close eye on the beans as they do absorb the water while cooking, I added water about three times to my beans. Thanks for posting Paul!
- 2 lbs white navy beans
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 1 cup brown sugar
- 3⁄4 cup ketchup
- 5 tablespoons molasses
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions See How It's Made
- Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.
- Drain water and put beans in a large heavy pot or crock.
- (5 liter Corningware works well) Add all ingredients together and mix.
- Add enough water to cover beans.
- Cover and bake at 325 degrees for about 6 hours.
- Check beans while they are baking to add water to ensure they do not go dry.