I finally found a large bean pot to make Mom’s Baked Beans recipe! I found this great bean pot in Texas, on an antique buying trip with my friend Kathy in Montgomery, Texas. It is just perfect! There are some recipes that you just have to make for a picnic, this is one of them. This recipe is a keeper, and you will use it and share it whenever you need baked beans. It is a simple recipe with delicious results!
Soak Time: Overnight
Prep Time: 15 minutes to prepare ingredients when ready to bake
Cook Time: 4-6 hours
2 cups (1 pound) dried beans, I used Navy Pea Beans
1 teaspoon baking soda
⅓ – ½ pound salt pork or thick bacon, cut into 1-inch pieces, seared
1 medium onion, chopped
3 tablespoons brown sugar
1 teaspoon salt
3 tablespoons molasses
½ teaspoon dried mustard
2 tablespoons ketchup
Bean water to cover the beans
Preheat oven to 275°F.
- Cover the dried beans in water and soak overnight.
- Drain the beans, place the beans into a large pot, and cover with fresh water. Add the baking soda and bring to a boil over high heat. Continue to boil for about 10 minutes, removing the foam with a large serving spoon.
- Drain the beans into a colander with a bowl under it to reserve the water. Rinse the beans, set aside.
- In the same pot you boiled the beans in, sear the salt pork or bacon until almost crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons of drippings from the pot.
- Add the onion and sauté until they begin to soften, about 5 minutes.
- Stir in the beans, brown sugar, salt, molasses, mustard and ketchup, bring to a simmer.
- Transfer to your bean pot, fill the pot with hot water or the bean-cooking liquid, until you can just see the liquid through the beans.
- Bake covered at 275°F for 4 to 6 hours until the beans get darker in color and the sauce thickens. Check periodically, if the beans start to get dry, add more water or the bean-cooking liquid.
Note: This recipe makes a thick baked bean.