Best Old Fashioned Baked Beans Recipes

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

OLD FASHIONED BAKED BEANS

Steps:

• Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
• Carefully pour the mixture into a slow cooker.
• Cook on High, stirring occasionally, for 4 hours.
• Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

OLD-FASHIONED BEAN POT BAKED BEANS

Steps:

• Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
• Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
• Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
• In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
• Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

OLD FASHIONED BAKED BEANS

Steps:

• Soak beans overnight, well covered with cold water.
• Pour off soaking water and pick over beans to remove any bad ones, or debris.
• Put beans in a pot.
• Cover with fresh cold water and add 1 tsp. baking soda.
• Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
• Cut onion in quarters and put in bottom of a bean crock or large casserole.
• Add the partially cooked beans.
• Put cut up salt pork on top.
• (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
• Pour over the beans.
• Add more boiling water, if needed, to come just to the top of the beans.
• Also, if needed during baking tme, add more boiling water.
• Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS

Steps:

• Remove stones from beans, rinsing well in a colander.
• Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
• Over high heat, bring beans to a rolling boil for 2 minutes.
• Remove pan from heat, cover pan and let stand for 1 hour.
• Uncover pan, breing contents back to a boil.
• Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
• As necessary, add more water to keep beans well covered.
• Drain beans well, reserving liquid.
• In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
• Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
• Mil well.
• One one side of pot, push whole onion down into beans.
• Cut several gashes in the salt pork and push it down into beans on other side of the pot.
• Cover pot, place in oven and set heat to 350 degrees.
• Bake until beans are bubbling (about 1 hour).
• Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
• As beans cook, they will absorb liquid.
• Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
• Baked beans are done when thick and fragrant, with a deep, brownish red color.
• When serving, remove and discard onion, while keeping in sliced salt pork if desired.

OLD FASHIONED BOSTON BAKED BEANS

Steps:

• 1. Sort beans. Add cold water and bring to a boil covered. Simmer for 30 minutes.
• 2. Drain but do not discard liquid. Place onions in the bottom of a bean pot or 10 cup casserole dish.
• 3. Combine salt, vinegar (or pickle juice-my favorite), mustard, brown sugar, molasses, ketchup, and pepper and turn into pot.
• 4. Add beans and enough hot drained liquid to cover beans. Arrange salt pork on top; cover and bake at 250-degrees for 7-8 hours. Add additional liquid as needed. Remove cover the last hour of cooking so salt pork can brown.
• 5. Serve with a good brown bread.

OLD FASHIONED BOSTON BAKED BEANS

Steps:

• Rinse beans; discard any discoloured ones. In large saucepan, soak beans overnight; drain. Add water to cover by at least 2 inches. Bring to boil and simmer for 30 minutes; drain.
• In bean pot or 8 cup casserole, spread onion slices.
• Add drained beans.
• Combine molasses, tomato paste, sugar, vinegar, salt, mustard, pepper and hot water.
• Pour over beans and top with chopped bacon.
• Cover and bake in 250 degree oven for 6 hours; uncover and add about 1/2 cup ketchup -- and stir. Add more water if you need to. Bake uncovered for another hour.

MAMAW'S OLD-FASHIONED BAKED BEANS

Steps:

• 1. Wash and sort beans to remove stones. Place in slow cooker.
• 2. Add water, salt, onion and bacon. Cook on high overnight (8 to 10 hours).
• 3. Drain the beans reserving 1 cup of the liquid. Add remaining ingredients and mix well.
• 4. Cover and cook on high for 1-2 hours.

FRIEDEL'S OLD-FASHIONED BAKED BEANS

Steps:

• Soak beans overnight in cold water.
• Drain.
• Rinse beans, then place in a saucepan along with the cold water.
• Heat water to boiling and simmer beans for 30 minutes, then drain.
• Place onion slices in the bottom of a 6 cup casserole.
• Mix seasonings and turn into the pot.
• Add beans and water to cover.
• Arrange bacon on top, before covering and baking in an oven for 7 hours at 250 F.
• In the middle of the cooking, when the beans have become soft enough, remove 1 cup of beans, mash and then stir back into the pot.
• Cover and continue to bake, adding water as needed to keep the beans just covered.
• One hour before serving, remove cover to darken the beans.

OVERNIGHT OLD FASHIONED BAKED BEANS

Steps:

• Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
• Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
• Reduce heat, simmer covered 40 minutes or till tender.
• Preheat oven to 300°F.
• Drain beans, reserve 2 cups liquid.
• Place beans in 2 quart bean pot or casserole with tight fitting lid.
• Mix together all other ingredients (except pork), add bean liquid and stir to combine.
• Add pork to beans, mix in well.
• Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
• Cover and bake 5 hours.
• Stir every hour, if bean dry out add small amounts of boiling water as needed.
• Note: preparation time doesn't include overnight refrigeration.

GRANNY SMITH'S OLD-FASHIONED BAKED BEANS

Steps:

• 1. Sort and wash beans. Place in large pot, cover with water and let soak overnight.
• 2. Pour off water and replace with fresh. Add salt to beans and bring to a boil. Cover, reduce heat and simmer 45 minutes or until the skin peels back when you blow on one of the beans. Drain.
• 3. Slice onion into the bottom of a dutch oven. Pour drained beans over onion in dutch oven. Cut salt pork into 1/2 inch chunks and bury in the beans. Stir the molasses, chili sauce, mustard, and worcestershire sauce into the hot water and pour over beans. (Add bay leaf if using. Remove before serving.)
• 4. Bake, uncovered, for 6 hours in a 300-degree oven. Do not let beans go dry. Add water as necessary.

OLD FASHIONED NEW ENGLAND BAKED BEANS

Steps:

• 1. Wash beans throughly and put in a 6 quart saucepan. Add enough water to come 2 inches above beans and soak overnight.
• 2. Next morning drain, rinse, cover with cold water add the baking soda and bring to a boil. Again drain, rinse cover with cold water and bring to another boil. DO NOT DRAIN this boil.
• 3. Put the onion and salt pork in the bottom of a bean pot or deep casserole with all the rest of the seasoning. Add the hot beans and liquid from the last boil of the beans to barely cover Bake in a very slow oven until beans are tender. Add more boiling water as liquid evaporates. Remove cover for the and bake for the last hour.
• 4. VARATIONS: If sweeter baked beans are desired add 1/4 Cup more of both brown sugar and molasses along with seasoning. This also gives a richer brown color.

OLD-FASHIONED BAKED BEANS WITH SMOKED BACON

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, combine the tomato paste, sorghum, dry mustard, vinegar, brown sugar, and 1 teaspoon salt. Slowly stir in the beer. Add the beans plus enough of their reserved cooking liquid to create a slightly soupy texture. Combine, and taste for salt, adding a bit more if necessary. Reserve the remaining bean cooking liquid. Transfer the mixture to a shallow baking dish and top with the bacon. Bake for 30 to 40 minutes, until the bacon is golden brown and the beans are very hot, checking several times and adding a little more liquid or water if necessary so that the beans don't dry out; they should remain a bit saucy.

OLD FASHIONED BAKED BEANS

Steps:

• Pick and rinse beans.
• In a large pot, add cold water to cover.
• Bring the beans to boiling and then simmer for 30 minutes - do not add any salt, this toughens the beans.
• Drain.
• Place onions in a casserole.
• Mix seasonings and turn into pot.
• Add beans and hot water to cover.
• Arrange pork on top.
• Cover and bake in a slow oven (250*F) for 7 hours.
• After 4 hours, mash 1 cup of beans and return to pot.
• Add liquid to keep beans covered.
• Enjoy.

OLD-FASHIONED BAKED BEANS

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

OLD-FASHIONED BAKED BEANS

Steps:

• Place beans in a medium-size kettle, cover with water, and soak for 2 hours.
• Drain beans. Add enough fresh water to cover.
• Cover the kettle, bring to a boil; and then simmer until the beans are tender, about 45 minutes. Do not drain!
• Mix in the remaining ingredients.
• Place the entire contents of the kettle in oven-proof pot with a lid.
• Bake in a bean pot for 3 hours at 350°F oven, stir occasionally. If they look a little dry, add some water as needed.

OLD FASHIONED BAKED BEANS

Steps:

• Pick out stones, then soak beans over night.
• Drain beans. Place in large pot with fresh water. Boil until they are tender- about 1 hour. Drain.
• Mix all of the ingredients in bean pot, stir in beans gently. Cover with water.
• Cover pot and bake in 350 oven for 3-4 hours until the consistency you like.
• If you want to bake them all day but they start looking thick you can add a little more water.

OLD FASHIONED BAKED BEANS WITH BACON

Steps:

• 1. Soak beans overnight in cold water at room temperature adding 2 inches of water above. Twelve (12) hours later, drain and transfer in a large pot. Cover with cold water, add sea salt and bring to a boil. Reduce heat to medium and simmer for 40 minutes or until tender. Drain but SAVE THE LIQUID. Transfer back to the large pot and set aside.
• 2. Meantime, in a mixing bowl combine molasses, brown sugar, prepared mustard, dry mustard, baking soda and black pepper; stir and set aside. Take 1 slice of bacon and rub the sides of the interior bean pot. Cut bacon slices into pieces. Place half (4 pieces) of onion at the bottom of the pot.
• 3. Pour sauce over the beans and mix to coat. Add bacon pieces, stir and pour half of the bean mixture into the bean pot over the onion pieces. Add the remaining onion pieces and pour the remaining sauce; add more black pepper and the remaining ¼ cup of molasses; stir just the top to spread molasses evenly. Pour the reserved liquid enough to cover the bean mixture. Place lid and transfer into a 325ºF preheated oven for 6 hours.
• 4. Every hour, check and add more reserved liquid if needed. The last hour, pour liquid to cover and uncovered to darken the beans.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GwTEGydIjwY

OLD FASHIONED BAKED BEANS

Steps:

• Drain. Add 5 cups water to cover. Heat to boiling, then simmer 30 minutes or until tender. Drain. Place onions on bottom of casserole dish. Add remaining ingredients in with the beans, then poour entire mixture into the casserole dish. Add enough water to cover, then place pork/bacon on top. Cover with lid and bake for 7 hours at 250. When beans are tender, remove 1 cup, mash and stir back in. Add water as needed to keep beans covered. One hour before serving, remove cover to darken up the beans.