Serves 6
225 cal · 345 min
Baked Beans
Recipe GLPR5d016804849417
A classic slow-baked bean dish with a sweet and tangy flavor profile. Dry beans are simmered until tender, then combined with molasses, ketchup, and apple juice, then baked low and slow until deeply flavored and rich. Serve warm as a comforting side dish.
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Ingredients
1 1/2 cups dry navy, kidney, or lima beans, sorted and rinsed
2 cups water
2 cups 100% apple juice
1 teaspoon salt
2 tablespoons molasses
1/2 cup ketchup
2 teaspoons vinegar
1 teaspoon dry mustard
Directions
Sort through the dried beans to remove any stones or damaged beans, then rinse them thoroughly under cold running water.
In a large pot, combine the apple juice and water, and bring the mixture to a rolling boil over high heat.
Add the rinsed beans to the boiling liquid. Reduce the heat to low and maintain a gentle simmer. Cook uncovered for approximately 2 1/2 hours, until the beans are completely tender and easily pierce with a fork.
Drain the cooked beans in a colander, reserving all of the cooking liquid in a separate bowl.
Preheat the oven to 250°F. Lightly grease a 2-quart or 3-quart baking dish with oil or butter.
Transfer the drained beans to the prepared baking dish. Add the molasses, ketchup, salt, vinegar, and dry mustard, stirring gently to combine evenly.
Pour 1 cup of the reserved cooking liquid over the bean mixture. Cover the baking dish tightly with a lid or aluminum foil.
Bake covered at 250°F for 3 to 4 hours. During the last hour, remove the cover. If the beans appear dry, stir in additional reserved liquid a little at a time to maintain a moist consistency.
The beans are ready when they have absorbed the flavors and developed a rich, glossy sauce. Serve warm.
