Grandma’s Homemade Baked Beans

No holiday meal is complete without baked beans.  When my Aunt Nancy recently sent me my Grandmother’s recipe, there was no better time to try my hand then Easter dinner.  Luckily, I also had my Great-Grandmother’s bean pot to cook it in!

Grandma’s Baked Beans
makes 10-12 side servings

  • 1 lb dry navy beans
  • 1/2 tsp soda
  • 3/4 c. brown sugar
  • 1 Tbs dry mustard
  • 1/8 tsp pepper
  • 2 large onions, diced
  • 1/2 lb bacon
  • quart tomato juice
  • salt to taste

Cover 1 lb of navy beans with water and soak overnight.  The next day, rise beans.  Place in a pot and cover with fresh water and 1/2 tsp baking soda. Boil beans until tender, but not falling apart*, about 30 min.

Preheat oven to 325 degrees.

Mix boiled beans with sugar, mustard, pepper and diced onions.  Smoked or salt bacon works best. If you are using raw bacon, fry for a few minutes to remove some of fat.  Add chopped bacon and pour tomato juice over beans.  Mix.

Place beans in a ceramic pot or a dutch oven and cover.  Place in oven and bake for 3 hours at 325 degrees.

*If you over cook beans (until they are mushy and falling apart), you can substitute tomato juice for 1 15 oz. can of tomato sauce and bake the same as above.

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