Baked Beans

If practice does make perfect, then the baked beans that Hildur has made thousands of times must be nearing perfection. They are sweet, well-browned, and thick, and she always makes them with red kidney beans and Grandma’s Molasses-“no other brand will do.”


1 pound red kidney beans
1 teaspoon salt
1/3 cup sugar (granulated or brown)
4 tablespoons catsup
3 tablespoons Grandma's Molasses
1 teaspoon dry mustard
1 piece salt pork about 1-1/2-inch square, scored


Soak beans overnight in water to cover. In the morning, pour the water off, cover with fresh water, add the salt, and boil until beans are soft. Drain beans in a colander. Place beans in a bean pot or casserole, add water to cover, and add rest of ingredients, stirring well. Bake uncovered at 400 degrees F until beans are brown on top (about half an hour), then cover and bake at 350 degrees F about 2 hours longer.

Cooking & Recipes


Serves 6.

Preparation Method

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