This is my second posting for these beans. The first post was published on New Year’s Eve. Then a few days later I deleted the recipe. Because I had baked the beans in a Corning Ware covered casserole dish, (for a pretty presentation), but the beans never got tender. After several hours in the oven. So, I took this recipe off my blog. Even though I had made these beans successfully for decades. Then I realized (after the fact) that the type of casserole dish I used does not hold the heat like a Dutch oven. Either the old-fashioned kind or like a Le Creuset enamel coated cast iron pot. Duh. Then my dear friend Vicki said she looked for my recipe because she liked the beans so much. So, I am re-posting this recipe. But please note: Either use a heavy cast iron pot (as shown in the picture) or cook the beans part of the time on your stove top so they can get really hot and tenderize completely.

Original post: OK, this is a recipe for old fashioned, starting from scratch, no fancy equipment required, baked beans. The kind you find in great BBQ joints – if you’re lucky. And the kind of delicious baked beans that take hours of time in your oven. I’m serious. Great baked beans need to spend several hours in a low and slow oven. But OMG is it worth the time. And patience. Because if there is anything better than baked beans, I have yet to discover what dish that could be! And all thanks go to my father – Albert Merz. Smart, educated, never said a mean word about anyone, Swiss-French musical genius. Not a perfect man, but the one who taught me to be happy and love life.

Now, my dad could build baked beans. But his baked beans did not contain dark rum. That was my addition. And a fine one if I may be so bold. And several of the other additives like Worcestershire sauce, thyme, and savory are all on me. But if he were still alive, I’m sure he would approve. But molasses and brown sugar – oh yah. He would add them in large quantities. Because really, baked beans are meant to be sweet. Or at least, in my opinion, great baked beans are sweet. Other types of bean dishes, not so much. But baked beans – go on over to the dark side and add brown sugar like it was going out of style! And bacon.

And yes, I do have a recipe for Vegetarian Baked Beans that is really very nice. But nothing beats this recipe when you want to go all out. I also have a recipe for Instant Pot and Oven old Fashioned Baked Beans that is lovely. (If you happen to have an instant pot, that is.) (I did but gave it back to daughter Paula because I never used it.) Call me old fashioned, but I like to soak beans and go from there. But the result is very much the same.

But regardless of what recipe you use, homemade baked beans are one of the reasons life is worth living. And because life is too short to eat mediocre food, go the extra mile and fix baked beans from scratch. And yes, I have doctored canned baked beans before to good result. Because once upon a time I too was a working mother and time was of the essence. But now, being a retired person with a bit more time on my hands, I wouldn’t think of paying good money for a small can of baked beans when I could build the whole mess from ingredients I almost always have on hand. So, consider this recipe next time you throw a BBQ party, or your family has requested a ribs, baked beans, and potato salad meal. But please, if you are in the area, let me know. I’ll bring dessert.

Well, that’s it for now. It’s New Years Eve and we are off to a potluck dinner at our neighbors Andy and Amy’s home. And guess what I’m bringing. Got it in one. Baked Beans.

So, to all – HAPPY NEW YEAR.

And as always, peace and love to all.

3 c. dry Navy beans (about 1½ lbs.) picked over and washed 

¾ lb. meaty bacon, cut into ½-inch pieces 

1 lg. yellow onion, chopped

3 garlic cloves, chopped

2 c. water, plus more if needed

2/3 c. molasses (not blackstrap – too strong)

1½ c. ketchup

½ dark rum, opt. (but why?)

2 T. Worcestershire sauce

2 tsp. paprika

½ tsp. seasoned salt

½ tsp. dried thyme leaves

½ tsp. dried savory

tiny pinch ground cloves

freshly ground black pepper

¼ c. Dijon mustard

1½ c. brown sugar, or more to taste

Day 1:

Place the washed dry beans in a bowl. Cover with 2 to 3-inches of cold water and set the bowl on your counter overnight. If it’s very warm in your kitchen, place the beans in your refrigerator. Drain and rinse the beans before using.

Day 2:

Fry the bacon till most of the fat has been rendered in a large covered Dutch Oven. (And no, you don’t drain off the bacon fat unless there is quite a bit. But with lean bacon you shouldn’t have too much.)  Add the onion and sauté just until translucent. Add the garlic and cook for one minute.

Stir in the drained, soaked beans, water, molasses, ketchup, rum, Worcestershire sauce, paprika, seasoned salt, thyme, savory, cloves, black pepper, Dijon mustard, and brown sugar. Taste the sauce and adjust seasoning and brown sugar as desired.

Cover and bake in a pre-heated 300-degree oven for about 7 hours. Remove the lid and continue baking for another hour so that the top can brown nicely. (During the covered baking time, check the beans periodically to make sure they aren’t drying out too much. You can even give them a stir. Add water as needed. Or salt if required.)

Remove from oven and serve warm.

Can be made ahead, refrigerated, and warmed just before serving.