When the holidays arrive, I only have one Jell-O salad in mind. J-E-L-L-O can always find a place!
| Prep Time: | 10 mins |
| Cook Time: | 7 hrs 20 mins |
| Total Time: | 7 hrs 30 mins |
| Servings: | 10 |
| Yield: | 5 cups |
Ingredients
- 1 cup navy beans, soaked overnight and drained
- 4 cups water
- ¼ cup ketchup
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon chili powder
- 1 small onion, chopped
Instructions
- Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
- Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch.
- Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
- Place navy beans into a large pot and cover with several inches of cold water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Reviews
Can’t review the food, but the recipe gets one star. It is in the oven as I write…It’s been at 200 for 3.5 hours and is SO soupy, still. I took the foil cover off and hope that will help with drying out some of the liquid. Is the cover supposed to stay on for the 6 hours?
Easiest tastiest recipe for baked beans. Thanks for sharing. P.S. I baked the beans for just 3 hours and still it turned out great.
my costumers love it ‘
Add mustard n Brown sugar instead of maple syrup also bacon
Advice on very low heat long cooking is good even if you use a different device. I think these are under seasoned and I have never make a bean recipe that didn’t have at least a little fat. I frequently make baked beans from plain canned beans and used the seasonings I have settled on. This would be a good starting point for people are just venturing into beans
Very good sauce. It was a little sweet so I added a couple teaspoons of cider vinegar to balance that. I think my ketchup was the problem. It is one of the sweeter ones available. Otherwise, flavor was perfect. Recipe is going into my make this again file.
A good base to modify from. I would use less water during the baking and add if needed. Also, I would increase the sauce recipe by 50%.
I smoked a hip of pork and I save bones , cutting them and saving them for the bean pot, That’s the way my mother did on the farm .
made it exactly as written. I love the flavor but I never met a baked bean I did not like. Only complaint is recipe said it makes 5 cups. I ended up with 3 1/4 cup so what is the serving size here? 1/3 cup? will definitely make again. I like ‘soupy’ beans and these definitely were.
Followed directions to a tee, beans were still hard and not edible.
Best Baked Bean recipe I’ve has since I was 16 and made my first. The only things I changed were the syrup, I used sugar free, and the long time cook temperature to accommodate my oven. I have recommended this recipe to afamily members and they love it too!
l reduced the maple syrup and added habanero pepper and a ham hock. So yummy! Even better as leftovers. I made a big batch and put containers in the freezer to use instead of buying a can of baked beans. We also cooked them on our wood smoker. Really great with the added smoke!
Excellent! This recipe is the closest thing to my traditional recipe from 40 years ago, which my husband loves. I omitted the ketchup and chili powder, as these were not in my original recipe. I also added a few strips of cooked turkey bacon, crumbled. Sometimes, I like to “chunk it up” with some sweet, diced breakfast sausage.
I used this recipe as the basis for my desired dish, which included browned ground beef and chopped, fried thick sliced bacon. Very pleased with the results.
I made this for our vegetarian friend for the 4th of July. It was very good, a few people went up for seconds! Even my son who said he doesn’t like beans, but, came to the conclusion that it must be the other sauces that he doesn’t like, lol. The only thing I did different was used Great Northern beans instead of Navy and added 1/4 teasp of liquid smoke. I also cooked them in the crock pot with the lid open a bit.
Added some dry mustard, some apple cider vinegar and skipped the molasses but doubled the brown sugar and put some dark rum in the sauce to stand in for the molasses. At the baking stage, I put 3-4 bacon strips on top. Excellent recipe. However, definitely add an avid element to the sauce to combat the sweetness and uncover the beans and increase the heat to 400 for the last hour in order to cook the beans down to the perfect sauce thickness. Otherwise, I make this again and again
I will make again. Delicious!
I made it and turned out delicious will saving this recipe in my favorite
I made the beans as directed. They turned out great and everyone loved them. My only complaint was they were too sweet, so I will probably cut some of the sugar next time.
Very tasty. I would add more onion and less moisture. 1/4″ over the top of the beans seemed too much. They were definitely better the second day.
Very good taste, I liked how thick they turned out. I also uesed a 1 lb bag of beans then I doubled the other ingredients I will triple the ingredients next time. Mine was not to sweet but I did add dry mustard, vinegar, and paprika as many suggested. When I served mine I added a small amount of smokey BBQ sauce to my bowl, I loved it. Beans weren’t mushy, and very thick and hearty.