Community Pick
Old Time Baked Beans
- Ready In:
- 30hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
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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!
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THESE BEANS ARE THE BOMB! I cooked about a cup and a half of dried navy beans (enough to fit in an 8x8 Pyrex baking dish when cooked), halved the "sauce" recipe, added water to cover, and baked at 325 degrees, covered, for 4 to 4-1/2 hours. They went back in the oven the next day to reheat; I added a little bit more water so they wouldn't dry out, and they were F-A-B-U-L-O-U-S! The boyfriend and I can't get enough of them! Excuse me while I check out the rest of Paul Elliott's recipes - THIS one was AWESOME! Thank you so much Paul (and your French-Canadian mother)!
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So glad to finally find a baked beans recipe that worked for me. This was fabulous!! I keep prepared beans in the freezer and after Googling for the correct amount I found that 8-10 cups prepared was equivalent to 2 lbs dry. I used a combination of small white beans, red beans, black beans, and butter beans. This recipe is easy and inexpensive and everyone loved it! I will definitely be making these beans again. I might try the crock pot next time to see if that works so I don't need to leave the oven on 6 hours. Thank you for posting this recipe!
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Tweaks
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i followed the recipe except cutting out most all of the sugar because i dont like sweet beans and i put in some chipotle flakes for some heat.. the beans were still too sweet for me.? they seemed a bit watery and weak..i cooked them for 6 hours and even put broth instead of water for the liquid but still had to add a lot of salt.. the results were mixed some people thought they were pretty good others wouldt dare a second bite? i love baked beans but i guess this one didnt work out for me. sorry. i;m glad others loved it.
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Yeah, these beans definitely rock! I used fresh tomatoes instead of ketchup, and added a chipotle pepper in adobo sauce, 1/4 c cilantro, and 3 large cloves of garlic, which I thought would go particularly well with "Pulled Pork" (#26257) and "Freezer Slaw" (#9099). Soaked the dry beans in hot water for an hour, and then let them bake without pre-cooking for about 6 hours at 250F (the temp the Pulled Pork required). This "chipotlified" version worked beautifully, and I'm sure it's fantastic as written too (I can't seem to make *anything* without tinkering a bit with the recipe). Thanks for posting!
RECIPE SUBMITTED BY
Paul Elliott
Whitby, 0
<p>I grew up in Niagara Falls Ontario and I was the youngest of 8 children. My mother cooked very plain and for stretching a budget. But she had a few dishes that she made that were fantastic and very tough to duplicate. I learned to cook on my own when I went away to school. <br />These days I live in Whitby Ontario, a small town of about 110,000 that is east of Toronto. I live with my wife Donna and our two great kids, Darby and Scott. <br />I like recipes that are not so complex that they take away the fun of cooking. I don't like a lot of preparation. I love to fill the house up with mouth watering aromas. I do the majority of the cooking at home mostly because I like doing it.</p>