Mom's Best Baked Beans

Course : Beans
Serves: 6
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8 ounces dried navy beans - -- (1 heaping cup), -- uncooked
1 cup chopped onions
1 clove garlic -- finely chopped
2 cups water
1/4 cup brown sugar
2 tablespoons molasses
1 tablespoon vinegar
1 small bay leaf
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash ground allspice -- 1/16 teaspoon
8 ounces salt-free tomato sauce - -- (1 can) (or regular tomato sauce)

Preparation / Directions:

Rinse and drain beans. Place in a large bowl with remaining ingredients, except tomato sauce. Mix well, cover, and place in the refrigerator for 24 hours. To cook: Transfer bean mixture to a large ovenproof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 45 minutes. Preheat oven to 300 degrees. Place pot in oven. Bake 4 hours, covered. Check beans after 3 hours and, if necessary, add a little more water so that beans are covered. Remove and discard bay leaf before serving. This recipe provides 6 servings.


Nutritional Information:

53 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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