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An American Classic Baked Beans
with Step-by-Step Pictures
I have been making this recipe for Baked Beans for many, many years. It was a recipe my Grandma gave me when I was a newlywed, way back in the 70’s! My Grandma had torn the page out of a McCall’s Magazine. She reassured me that no one saw her tear it out of the magazine, while she was sitting in the waiting room at the Doctor’s Office..
I can almost see her…quietly and slowly ripping the page out of the magazine. Looking around to make sure no one was watching her, trying not to make any noise, folding the paper in half and quickly putting it in her big purse with the silver clasp. I mean really? Who hasn’t ripped a recipe out of a magazine at the Doctor or Dentist office from time to time? A practice I’ve been known to do myself!
Stamp of Approval
My Grandma played Canasta every Thursday, for over 40 years. She said that her “Canasta lady friends” loved these baked beans and gave them their stamp of approval. She said, “You have got to make this recipe.” Like always, my Grandma was right! This recipe for baked beans is beyond wonderful!
I have made this recipe for many occasions such as baby showers, graduation parties, picnics and super bowl parties.
Bring home an empty bean pot
I always bring home an empty bean pot. The next time you need to bring a “dish to pass” give this recipe a try. You will be glad you did! I still use the same page my Grandma tore out of the magazine so many years ago. As you can see, this recipe has been used, many, many times. I’ve also made the recipe for Boston Brown Bread which was delicious.
- 3 1/2 cups
great northern white beans
- 1/4 pound
large onion, peeled
- 4 to 6 whole
- 1/4 cup
light brown sugar
- 2 teaspoons
- 2 teaspoons
- 1 cup
molasses, light or dark
- 1 cup
- 3 slices
- Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate, covered, overnight. Turn beans and water into a 6-quart kettle. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Drain; reserve liquid. Preheat oven to 300º.
- Trim rind from salt pork. Cut pork almost through at half-inch intervals. Stud onion with the whole cloves. Place in bottom of a 3 to 4 quart bean pot or casserole with lid. Add beans; bury pork, cut side down, in center of beans. Heat bean liquid to boiling.
- Combine sugar, salt, mustard and molasses; mix well. Stir in 1 cup boiling bean liquid. Pour over beans. Add more boiling liquid to cover beans, 1-1/2 cups. Bake, covered, 3 hours. Stir once every hour, so beans cook evenly; add more water, if needed.
- Remove from oven, stir in ketchup. If beans seem dry after stirring, add a little boiling water. Arrange bacon strips over top. Bake, uncovered 1 hour. Serve and Enjoy!