Recipes  
Baked Beans
Baked Beans
Open in full-screen mode

Baked Beans

Preparation
30 MIN
Cooking
7 H
Sinking
8 H
Servings
8
Freezes
Share

Ingredients

Preparation

  1. Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to ensure beans remain covered. Rinse and drain.
  2. With the rack in the middle position, preheat the oven to 120°C (250°F).
  3. Combine all ingredients in a large (about 4.5-litre/18-cup) ovenproof Dutch oven or bean pot. Season with pepper.
  4. Add enough cold water to cover the beans by 5 cm (2 inches). Bring to a boil.
  5. Cover and transfer to the oven. Bake, stirring hourly, until the beans are tender, about 7 hours. Add water as needed during cooking.

Comments

  1. So delicious! I used honey instead of brown sugar, double bacon instead of meaty salf pork, half of ketchup and 3 tbsp of tomato paste instead of fresh tomatoes and the result is very excellent! No watery at all, but super thick and yummy! Another Ricardo succes!

  2. I am making beans on Sunday evening. Hope they turn out ok.. Cheers

  3. This recipe has waaaay too much ketchup. As others have mentioned, my beans were very watery at the end of the cooking time. I let them sit in the fridge until the next day, and then gently cooked down the liquid. The flavour was already strong, and this only served to concentrate it; before, the ketchup taste was strong and prominent, but afterwards, it was obnoxiously domineering. The ketchup is not needed — there is enough flavour without it. Also, add water as needed, not all at the start.

  4. Absolutely delicious! Only change I made was to add a 19 oz tin of Alymer Italian tomatoes plus their juice, and cut off some of the fat on the pork rind. Did not want all that fat/grease in the beans. Did not need to add much water when putting in oven, after 7 hours.....pure heaven! Husband and son raves about the flavour! Thank you! This is a keeper!!

  5. I tenderized the beans using a microwave pressure cooker made by Tupperware. 15 minutes to tenderize and then added all the other ingredients. Cooked another 20 minutes. Completely cooked and very good.

  6. I made this exactly to a tee, very easy to prepare. However, it took 10 hrs for the beans to tenderize and it was still too watery. They did taste fabulous!

  7. I made the recipe exactly as directed and I am a highly experienced private chef. The beans were very well done after 5 hours, and there was still scads of liquid. I would make this again because it has a nice taste but it was seriously like bean soup and a very runny one at that. Next time I will barely cover the bean mixture with water rather than the recommended amount in the recipe.

  8. Excellent, best beans ever!

  9. A great tasting recipe, Made it twice now. Added some Chipotle Hot sauce and a liberal amount of black pepper for a little zing. Excellent! 6 Stars

  10. I loved these. First time making baked beans from scratch. I added more molasses at the end when adding water.

  11. Absolutely delicious. The recipe makes a large batch. It took a long time to make in oven!

  12. I have made this twice once in oven and once in my slow cooker . It was so tasty and not to sweet . I added a can of diced tomatoes. It does make allot and not sure if you could but I froze some.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.