10 servings (serving size: 3/4 cup)

Start with soaked and drained dried navy beans for this hearty baked bean dish and add flavor with onion, bell pepper, bacon, molasses, and mustard.  The long baking time at a low temperature increases the flavor and thickens the saucy bean mixture.

How to Make It

Step 1

Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Step 2

Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and sauté for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325° for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.

Step 3

Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches ablove beans; cover and let stand 8 hours. Drain in a colander.

Ratings & Reviews

Worth the wait

July 23, 2015
Have to use navy beans as the recipe calls for. Needs to cook longer than the recipe calls for also. Definitely will be making again!

WandaJ6's Review

December 31, 2011
This is the only Baked Bean recipe I have used since it appeared in Cooking Light back in 1995. My only variation is that I do not always use the green peppers; I come from the East Coast originally and green peppers are not part of the the traditional Baked Beans served every Saturday night when I was a kid growing up. These beans are juicy and flavourful and worth buying a bean crock for. The tiny bits of bacon are a great substitute for salt pork. One tip that is in the recipe is essential - navy beans need to be boiled, then soaked. Don;t make the mistake of just soaking them, like one would do with the slightly larger yellow eye beans.that are also often used to make Baked Beans.