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Nutrition Facts
Serving Size 1 (224g) Recipe makes 8 servings
Calories 337
Calories from Fat 8		(2%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 842mg		35%
Potassium 903mg		25%
Total Carbohydrate 75.0g		24%
	Dietary Fiber 12.8g	51%
	Sugars 40.5g
Protein 10.3g		20%
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Old Time Baked Beans

Recipe #29785 | 1 day | 1 day prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Paul Elliott
May 30, 2002

These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well.

SERVES 8 (change servings and units)

Ingredients

2 lbs white navy beans
2 medium onions, chopped
4 celery ribs, chopped
1 cup brown sugar
3/4 cup ketchup
5 tablespoons molasses
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper

Directions

1
Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.
2
Drain water and put beans in a large heavy pot or crock.
3
(5 liter Corningware works well) Add all ingredients together and mix.
4
Add enough water to cover beans.
5
Cover and bake at 325 degrees for about 6 hours.
6
Check beans while they are baking to add water to ensure they do not go dry.

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Featured Reviews for This Recipe

From: Chef #562865

On Sep 2, 2009

Great recipe! I used the overnight soak method which seemed to work quite well. I had to split the beans between two dishes as I didn't have one single dish large enough. Be sure to keep a close eye on the beans as they do absorb the water while cooking, I added water about three times to my beans. Thanks for posting Paul!

0 people found this review helpful

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From: Soup Queen

On Jul 19, 2009

Very good! I added Worcestershire sauce, garlic and a little red wine vinegar. And more mustard. Also, in my household this would make 16-20 servings. Not bad thing to have leftovers, though. Thanks for posting.

1 person found this review helpful

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From: EdsGirlAngie

On Nov 12, 2003

THESE BEANS ARE THE BOMB! I cooked about a cup and a half of dried navy beans (enough to fit in an 8x8 Pyrex baking dish when cooked), halved the "sauce" recipe, added water to cover, and baked at 325 degrees, covered, for 4 to 4-1/2 hours. They went back in the oven the next day to reheat; I added a little bit more water so they wouldn't dry out, and they were F-A-B-U-L-O-U-S! The boyfriend and I can't get enough of them! Excuse me while I check out the rest of Paul Elliott's recipes - THIS one was AWESOME! Thank you so much Paul (and your French-Canadian mother)!

7 people found this review helpful

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From: sugarpea

On Apr 20, 2005

First time I've ever successfully baked beans with this method. I'm so tickled and boy, were they good. I used pinto beans and added a couple of andouille sausages on top. We really liked the hot spiciness they added. Everything worked just as promised. I made half the recipe with the same time and temps in a 2.5 qt casserole. Perfect.

4 people found this review helpful

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