Recipe from Bridget Oland
An old-fashioned recipe for baked beans with lots of flavour and lovely texture. (Classic taste — no tomato or ketchup.) Freeze for up to three months.
- 2 cups (500 ml) dried navy or pea beans
- 1 small onion, peeled
- 1/3 cup (85 ml) brown sugar
- ½ cup (125 ml) Crosby’s Fancy molasses
- 1 tsp. (5 ml) salt
- 1 ½ tsp. (8 ml) dried mustard
- ½ tsp. (3 ml) freshly ground black pepper
- 1 slice of bacon, chopped or 1 tbsp. butter or olive oil
- Boiling water
- Soak the dried navy or white beans in water overnight.
- The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 30 minutes (or until the skins break when you blow on them).
- Preheat oven to 300°F (150°C).
- Drain the beans and put them in a large ovenproof pot or bean crock. Bury peeled onion in the middle of the beans.
- Mix together and pour over the beans: brown sugar, molasses, salt, dry mustard and pepper. Dab with the butter or oil or sprinkle over the bacon pieces.
- Pour over enough boiling water to just cover the beans.
- Cover the pot and cook for 4-6 hours, stirring occasionally and adding water if necessary so the beans do not dry out. Take the lid off for the last half hour of cooking.
Add half a peeled apple to the mixture along with the onion.
Try adding leftover molasses baked beans to your next batch of chili.