Grandma Browns Baked Beans Recipe
Old-fashioned Grandma Browns Baked Beans Recipe featuring dried navy beans, molasses, brown sugar, onion, and smoky bacon.
Equipment
- Large bowl for soaking beans
- Large pot or Dutch oven
- Colander
- Wooden spoon
- Measuring cups and spoons.
- Oven-safe baking dish with lid (or foil)
Ingredients
- 1 pound dried navy beans
- 6 cups water for cooking beans
- 1 medium onion finely chopped
- ½ cup brown sugar packed
- ⅓ cup molasses
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces salt pork or thick-cut bacon diced
- 2 cups reserved bean cooking liquid as needed
Optional Ingredients (Traditional Variations)
- 1 tablespoon maple syrup for extra warmth
- 1 teaspoon apple cider vinegar balances sweetness
- ¼ teaspoon smoked paprika
- 1 clove garlic minced
Instructions
Step 1: Soak the Beans Overnight
- Rinse the navy beans and place them in a large bowl. Cover with cold water by at least 2 inches and soak overnight. They’ll plump up beautifully—this is the foundation of tender baked beans.
Step 2: Simmer Until Just Tender
- Drain the beans and add them to a large pot with fresh water. Bring to a gentle boil, then simmer for about 45 minutes, until the beans are tender but not falling apart. Reserve the cooking liquid.
Step 3: Preheat and Prepare
- Preheat your oven to 325°F (165°C). This low, slow heat is key to a true classic Grandma Browns Baked Beans Recipe.
Step 4: Build the Sauce
- In your baking dish, combine chopped onion, brown sugar, molasses, mustard, salt, and pepper. Stir gently—the mixture should smell sweet and earthy already.
Step 5: Add Beans and Pork
- Add the cooked beans and diced salt pork (or bacon). Pour in enough reserved bean liquid to just cover the beans. Stir carefully.
Step 6: Bake Low and Slow
- Cover the dish and bake for 3 hours, checking occasionally. Add more bean liquid if needed to keep the beans saucy but not soupy.
Step 7: Finish Uncovered
- Uncover and bake for an additional 30–45 minutes until the top is rich, thick, and slightly caramelized.
Step 8: Rest and Serve
- Let the beans rest for 10–15 minutes before serving. The sauce thickens as it settles—just like Grandma always said.