Mom's Best Baked Beans

Course : Vegetables
Serves: 10
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2 Cup Chopped onions
4 Cup Water
1/2 Cup Molasses
4 pieces bay leaves
1/4 teaspoon Pepper
1/4 teaspoon Ground cinnamon
32 ounces Canned tomato sauce
1 clove Fresh garlic clove -- peel/fin
1/2 Cup Firmly packed brown sugar
2 tablespoons Apple cider vinegar
1 teaspoon Dry mustard
1/4 teaspoon Nutmeg
1/8 teaspoon Allspice
1 pound Navy beans -- dried uncooked

Preparation / Directions:

This is a wonderful recipe that I got from a cookbook called Lean Luscious and meatless. It takes a little bit of time to prepare but is well worth the effort. It is the best baked beans I have ever had. You can substitute baby limas for the navy beans. I have changed a few things from the original recipe to suit my own taste so feel free to add any of your favorite seasonings. Rinse and drain beans. Place in a large bowl with remaining ingredients except tomato sauce. Mix well cover and place in the refigerator for 24 hours. TO COOK: Transfer bean mixture to a large oven proof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover and simmer 45 min stirring occassionally. Preheat oven to 300 degrees. Place pot in oven. bake 4 hours covered. Check beans every half hour or so adding water and stirring as needed. When beans are done to your likeness remove from oven and serve.

1 Kitchen's say:
  (3 3/4 Stars!)
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