Quantcast
Recipe for Grampa's Baked Beans | Almanac.com

Grampa's Baked Beans

Yield
6 to 8 servings
Category
Beans
Course
Main Dish
Preparation Method
Bake
Sources
User Submitted

Grampa's Baked Beans
Print Friendly and PDF

These are the best baked beans. When I grew up, we would make them every Saturday night.  My mother made them without the maple syrup and my father would use maple syrup, I use both.

It’s the ultimate comfort food—so savory and flavorful. Enjoy them as a side at a cookout or just on toast in the morning. You can’t go wrong. 

Ingredients
1 pound dry navy beans or great northerns
1/4 pound salt pork, cut into chunks or scour halfway through
1/4 cup dark brown sugar
1 teaspoon dry mustard
1 teaspoon minced garlic
2 teaspoons chopped onion
1/2 cup dark molasses
1/2 cup of pure maple syrup
2--3 tablespoons ketchup (optional 1 tablespoon of Worcestershire sauce
1/2 cup of bean water
Instructions

Soak beans overnight. Bring to a boil in same water and simmer until tender, about 1/2 hour or more (put a couple of beans on a spoon and blow on them, if skin peels back they are ready for cooking). Drain, reserving bean water. Preheat oven to 250 degrees. Place beans and salt pork in casserole or bean pot. (If you scour the salt pork put beans in pot first and lay the salt pork on top with rine down). Combine 1/2 cup bean water, brown sugar, mustard, onion, molasses, ketchup, garlic, maple syrup. Pour over beans, cover, and bake 6-9 hours or until beans are tender. If beans become dry add some of the reserved bean water. Uncover the last hour of cooking. If you have a stone bean pot it works the best but any dutch oven kettle will work. Serve with hot corn bread or if you are a Vermonter, it is called Johnny cake.

More Like This

Comments

Arnold kennett (not verified)

4 months ago

The recipe for Grampa's Baked is is a great recipe. I know I posted it in Yankee Magazine years ago. Someone copied it added a few words and posted it here. It must have been good for them to do that.

Dina (not verified)

4 months 2 weeks ago

So good, thank you for sharing your recipe!