Horn and Hardart Baked Beans

"These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac"
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Ready In:
24hrs 40mins




  • We are talking dried beans here people.
  • 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.
  • Drain.
  • 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.
  • Drain, reserving 1 cup of the cooking liquid.
  • Preheat the oven to 250 degrees.
  • 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.
  • Bake, uncovered, until very tender, approximately 4 hours.
  • Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
  • Season with salt and let cool 5 to 10 minutes before serving.

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  1. 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!


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