Servings: 10 to 12 as a side dish
These saucy beans will become a year-round favorite. They’re a great foil for smoky barbecue, and they’re comforting in colder weather. Navy beans are commonly used, but in New England, creamy, flavorful heirloom beans like maroon-eyed soldier beans, yellow-eyed beans, and maroon-and-white Jacob’s cattle are popular. They may need to cook longer.
Note: Several readers have given us feedback concerning the recipe’s cooking time, so we’ve provided additional tips from our Test Kitchen to ensure your beans come out perfect:
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Make Ahead Tips
The baked beans can be refrigerated in an airtight container for up to 1 week.
Molasses helps the beans keep their shape. Its acidity makes the beans cook slower, so they don’t fall apart during the long baking time that gives them all their flavor. Use robust unsulfured molasses, sometimes labeled as dark or full body. It is more concentrated and caramelized than mild molasses, yet lighter, and less bitter than blackstrap molasses.
This was not a successful recipe. While the flavour of the sauce is great the beans remained slightly crunchy even after 14 hours of soaking and 8 hours of cooking. They were too soupy as well - the cooking liquid did not get absorbed even after a couple of days of sitting!! I followed all the extra tips.
If beans are old they may never soften in cooking. Doubt that was the problem for everyone here who reported failure though.
I tried 4 recipes for homemade baked beans. This was the winner! Excellent flavor - but needs to soak longer than 12 hours. They were not fully cooked by 6 hours. The others were bland or nasty tasting.
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