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:
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.
These beans did not cook and I followed the quick cook method outlined in the recipe. I put in a slower cooker after 8 plus hours cooking in oven. Should have cooked beans until almost tender. Threw entire pot out as it turned bitter with longer cook time.
Am having trouble with editing my review. It should have read that Rancho Gordo's dried beans are always fresh.
These were the best baked beans I've ever tasted. I used Rancho Gordo's Yellow Eye beans (their baked beans are always fresh) and cooked them according to their directions with a mirepoix. Used the bean broth (which had a marvelous flaver) as part of the fluids and Beiler's bacon which has very little fat. No problems with cooking time. These will be our go to baked beans recipe.
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