Verona’s Baked Beans

When growing up baked beans was a regular and often weekly meal. Other friends of mine had traditional beans on Saturday night. I loved them. My mother used small navy beans in a runny quite liquid broth. Others used larger kidney beans but I found it thickened the juices so that they were quite a firm consistency.  My preference was a large bean, firm in loads of juice.  This recipe is the answer!


454 g (1 lb) dried cattle beans or a variety of your choice. Preferably a large bean.
2 tsp dried mustard
1/2 cup brown sugar
1/2 cup molasses
1 tsp salt
1/4 tsp black pepper
1/3 pkg bacon, chopped
1 tsp vinegar
1 cup warm water
additional water as specified below
1-2 onions, quartered


Place dried beans into pot with at least 6 cups water.
Boil 5 min covered.
Remove from heat and let stand 1 hour.
Drain, discard water, then rinse.

Place beans back in pot and cover with water.
After boiling 5 minutes reduce to simmer for 30 minutes.
Test beans by removing one from pot, blow on it and if skin or bean cracks, it is ready. Don’t let simmer too long, or beans will become mushy. Drain, rinse, and place back in pot.

Combine in a bowl remaining ingredients, excluding onions.
Pour over beans. Stir in gently. Add enough water to cover.

Place onions on top of bean mixture.

Cover. Cook at 300-325 degrees 4-6 hours in oven or in slow cooker. Add water during cooking, if necessary. Avoid excessive stirring. Makes 6 cups, and can be frozen. I never have left overs!