Mennonite Traditional Baked Beans

"Start this recipe the day before to soak the beans and allow for a long, slow cook time. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. I've just tested this recipe and it is very good! Made just as written, except I had to use ham hocks and add about two cups of water to cover them. The cook-time went up to 5 hours to reduce the extra liquid, but it was so worth the wait! The amount of sweet is just perfect in this hearty side dish. :)"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
12hrs 30mins




  • Put beans in a large saucepan, pour in enough water to cover. Soak beans overnight.
  • Drain beans, return to pan and add 3-4 cups fresh water. Bring to a boil, reduce heat and cook until skins wrinkle; about 30 minutes.
  • In large covered roaster, combine salt, bay leaf, dry mustard, brown sugar, onion, ham bone and diced ham.
  • Drain beans and add to roaster.
  • Pour enough tomato juice over beans, just to cover.
  • Cover roaster and bake at 300°F for 4 hours, adding additional tomato juice or water, as necessary.

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Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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