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Baked Beans


Check out Plan all of your Dinners for the Week, Making Time to Make Meals, Planning Your Meals Makes Good Cents, Cooking Dried Beans, Lentils and Peas


1 lb (500 g)           dried beans (Jacob’s Cattle or Yellow Eye)

1                           medium onion, sliced

½ tsp (2 mL)         salt

2 tsp (10 mL)        cider vinegar

½ tsp (2 mL)         prepared mustard

1 tbsp (15 mL )     brown sugar

¼ cup (50 mL)      molasses

½ cup (125 mL)    reduced-salt tomato catsup

pinch                    black pepper

                             hot water as needed

4 slices                 reduced-salt bacon, cut into 1 inch/2.5 cm pieces

(optional)

 

Sort beans carefully, discarding any debris, and rinse in clear water. Cover beans with 2-3 times their volume of cold water, refrigerate, and allow to soak overnight. Drain well and discard soaking water.

 

Place beans in a large, heavy saucepan or Dutch oven, and cover with 2-3 times their volume of water. Avoid adding salt to cooking water, as it may keep the beans firm and prevent proper cooking. Cover, bring water to a full boil, reduce heat, and simmer until beans are just tender, 40-50 minutes. Drain and place in bean crock.

 

Combine salt, vinegar, mustard, brown sugar, molasses, catsup and black pepper, and pour over beans.  Stir in (optional) bacon.  Add enough boiling water to cover.

 

Bake covered, at 300°F(150°C) for at least 3 hours. Add hot water as required, to keep beans moist.

 

6 servings.

 

Recipe source: Margaret Prouse. Used with permission

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