Baked Beans

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Matt Story 0

"The original family recipe for this dish is unfortunately lost to time. Through trial and error (and a little global warming on my part), I came up with this recipe which I feel comes extremely close to the original. This dish is best when cooked in an old fashioned bean crock. However, since these are hard to come by, a deep dish casserole or a temperature controlled crock pot may be substituted."
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  1. Pick over the beans to remove stones.
  2. Place into a dutch oven, and cover them with plenty of water, soaking them overnight.
  3. Drain and rinse beans.
  4. Cover them with 2 quarts cold water, then add 1/4 tsp. ginger and slowly bring them to a boil.
  5. Cover the pot and reduce heat to medium low, simmering them until tender, about 20 minutes or when you can gently blow on them and the skins curl back.
  6. Drain the beans and set aside.
  7. Rinse the dutch oven, and fry the diced bacon, leaving it fairly soft.
  8. With a slotted spoon, remove the bacon and set aside.
  9. Next, saute' onion about 10 minutes, or until lightly golden.
  10. Remove the onion.
  11. Carefully layer beans, bacon and onion into the crock pot and set aside.
  12. In a saucepan, combine 2 cups cold water with salt, molasses and dark brown sugar.
  13. Bring to a boil, then remove from the heat.
  14. Add mustard, cinnamon and vinegar, stirring thoroughly to mix.
  15. Add ketchup, then pour the hot mixture over the beans.
  16. Add water to bring the liquid up to 2 inches over the beans.
  17. Cover the crock pot and place into a preheated oven at 250*F for 8 hours.
  18. After about 2 hours, check the beans once an hour making sure there is enough liquid so that the beans don't dry out.
  19. If so add 1/4 cup of water.
  20. The beans should be thick when done, not soupy.
  21. Uncover the beans in the last 25 minutes to crisp the bacon on top.