Baked Beans for Saturday’s Supper

  • Prep Time: 10 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 8
  • About This Recipe

    “Saturday supper in this neck of the woods meant baked beans, potato salad, coleslaw and rolls for many years. A tradition that is almost gone.”


  • 2cupsdried navy beans( or yelloweye, Jacob’s Cattle, whatever)
  • 2smallonions
  • 1/2 lb bacon or 1tablespoonpeanut oil
  • 1/2 teaspoonsalt
  • 1teaspoondry mustard
  • 1/2 cupdark molasses
  • Directions

  • Cover beans w/ water and soak overnight.
  • Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
  • Cover beans with warm water.
  • Oven Method :.
  • Place bean in a large pan and cover w/ boiling water.Parboil on medium stovetop heat 20-25 minutes. Drain.
  • Place bean in a roaster/bean pot and bakethe beans covered at 325F for 5+ hours then uncovered for 1-2.
  • Occasionally add more hot/boiling water as needed.
  • Pressure Cooker method:When you add water to cooker, make sure it is under half full.
  • Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
  • Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees).
  • Add more hot boiling water as needed.
  • Reviews

  • “i just bought this preasure cooker, your’s is my first try…..thanksgreg”

  • “Very good bean recipe. Simple and yummy. I substituted diced lean ham for the bacon (trying to cut back on fat) and after parboiling for about 30 minutes, I drained the beans and placed them and the rest of the ingredients in my crockpot and added enough boiling water to barely cover them. I cooked them for about 6 hours on high, then transferred them to the 325 F oven for about an hour to brown and reduce the liquid a bit. Thanks for sharing this recipe, Barb.”

  • “When you add water while these are cooking, be sure it is very hot or the beans will have a tendency to burst.”