Real Old Fashion Oven Baked Beans

Total Time
Prep 24 hrs
Cook 6 hrs

Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon.

Ingredients Nutrition


  2. Wash & sort beans for any small stones.
  3. Place in a large kettle & cover with water, about 3 inches above the beans.
  4. Cover & soak overnight.
  6. Drain & add 6 cups fresh cold water.
  7. Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
  8. Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
  9. Reduce heat & simmer for 10 minutes.
  10. Drain & reserve the bean water.
  11. Preheat oven to 300°.
  12. Add remaing ingredients plus 2 cups of the reserved bean water.
  13. Place everything into the bean pot (or whatever you're using) & cover.
  14. (Use double-thick aluminum foil to cover if need to.).
  15. Bake for 3 to 4 hours.
  16. IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.
Most Helpful

Just the recipe I was looking for, thanks! Just as good, if not better then canned considering the beans are much firmer when you do it yourself. I didn't chop the onion, I cut it in half and scooped it out after it was done (covers your tracks around onion haters). Turned out perfect in the crock pot kids really liked it too. Try it over mac n cheese as a main course :) sounds crazy but it's really good!

Nicest of the damned January 26, 2012

I made your yummy beans as one of the sides for Easter Dinner today. Delicious! I didn't make any changes; I followed the recipe right down the line. Thanks for sharing we all enjoyed them.

Newmsy April 04, 2010

This is, without a doubt, the BEST recipe for baked beans ever.
I didn't have dried mustard so I subbed 2 teaspoons of Koops brown mustard.
I bumped up the bacon content to about 3/4 lb and "par fried" the bacon at low heat to melt off some of the fat.
I can't wait to make them again!
There must be something to the baking soda thing.........they didn't have "that" effect....... ;)

cahartley January 13, 2011