Baked Beans

We have a favorite baked bean recipe that uses canned pork and beans. This work-in-progress version is my attempt to use dry beans instead of canned ones, without sacrificing the flavor we love. I’ll continue to update it as I refine it! Thoughts or suggestions are welcome!–Mellyn

  • 1 cup dry navy beans
  • 1/2 cup real bacon bits
  • 1/2 teaspoon dry mustard
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1 Tablespoon minced onion
  1. Quick soak navy beans –cover with water, bring to a boil, cover and let stand for one hour.
  2. At the end of an hour, drain off water and cover with fresh water.
  3. Bring to a boil, then reduce heat and cook over medium heat for 45 minutes to one hour. (Navy beans are little, so they cook relatively quickly.)
  4. Drain beans again and place in cast iron skillet.
  5. Add bacon, mustard, ketchup and brown sugar and stir well.
  6. Bake at 375 degrees for 30 minutes.


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