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Classic New England Baked Beans

Veggie.Lover's picture
  Dried white beans/Navy beans 2 Cup (32 tbs)
  Onion 1 Small, peeled
  Water 6 Cup (96 tbs)
  Onion 1 Large, finely chopped
  Vegetable oil 3 Tablespoon
  Salt 1 Teaspoon
  Molasses 1⁄4 Cup (4 tbs)
  Powdered mustard 1 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Ketchup 4 Tablespoon
  Prepared mustard 2 Teaspoon

In a large pot, soak beans for 8 to 12 hours in 2 quarts of lukewarm water. Drain. Return beans to pot.
Make a few slashes in the small onion and add to beans along with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer covered 1 to 1 1/2 hours until beans are soft. Check beans occasionally and add boiling water, if needed, just to maintain water level. When beans are cooked, remove and discard small onion.
In a small skillet, saute chopped large onion in 2 tablespoons of the vegetable oil until soft. Remove from heat. Stir in salt, molasses, powdered mustard and brown sugar.
Place beans along with their cooking liquid in a heavy Dutch oven, casserole or bean pot. Stir in sauteed onion and remaining tablespoon of vegetable oil.
Bake tightly covered at 250° F. for 4 to 6 hours, adding small amounts of boiling water if beans become dry. Remove cover for last hour of baking.
For a zestier flavor, stir in optional ketchup and prepared mustard after baking.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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