Baked Beans An American Classic
Baked Beans An American Classic
with Step-by-Step Pictures and Video
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 my Grandma 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.
Great Northern Beans, sorted, rinsed, soaked overnight and simmered.
Stud onion with whole cloves.
Trim rind and some fat from salt pork, or use sliced salt pork.
Place beans, studded onion and salt pork in bean pot or casserole.
Stir together brown sugar, salt and dry mustard.
Add the molasses.
Look at that beautiful purple color from the molasses.
Stir together and mix well.
Stir in boiling bean liquid. Mix well.
Pour mixture over beans.
Mix together well
Add more boiling bean liquid to cover beans.
Bake, covered, 3 hours. Remove from oven, stir in ketchup and add bacon.
Bake uncovered for 1 hour; Stir and Serve
Baked Beans Everyone will Love.
An American Classic Baked Beans
- 3 1/2 cups great northern white beans
- 1/4 pound salt pork
- 1 large onion, peeled
- 4 to 6 whole cloves
- 1/4 cup light brown sugar
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1 cup molasses, light or dark
- 1 cup ketchup
- 3 slices bacon, halved
- Bean Pot
- 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!