In our home we all love baked beans and every fall/winter I make a big batch at least 3 or 4 times. Served with a delicious loaf of molasses brown bread and a couple slices of ham, with some pancakes on the side {my husbands favourite!} or as part of a big Sunday brunch or dinner you cannot beat baked beans for economy as well as taste.
Many people like beans in a tomato sauce, but not me, I only make them in a sweet, delicious molasses sauce…my mouth is watering just thinking about them!
To me, homemade baked beans are the ultimate comfort food. They are simple to make, very inexpensive and smell and taste like heaven. Hope you enjoy this recipe, it is adapted from the directions I found on the package of “Webster’s Maritime Grown Yelloweye Beans”.
I hope you enjoy!
- 907 g (2 lbs) dried yelloweye beans
- 4 tsp. dried mustard
- 1 cup brown sugar
- 1 - 1½ cups molasses
- 2 tsp. salt
- ½ tsp. pepper
- ¼ pound bacon, uncooked
- 2 tsp. vinegar
- 2 large onions, quartered
- Rinse and sort through beans (I have found little pebbles). Place beans in extra large ovenproof pot, fill pot with plenty of cold water and allow to soak overnight.
- Next morning drain beans. Return beans to pot and add enough fresh, cold water to cover beans.
- Bring beans and water to boil, boil 5 minutes and then reduce heat. Simmer for approximately 1 hour. After 45 minutes taste a bean for tenderness.
- The beans must be nearly as tender as you would like them to be as they will soften very little once the remaining ingredients have been added. Beans simmered too long will be mushy and not long enough will be hard.
- When desired tenderness, drain beans, reserving cooking liquid.
- In separate bowl combine mustard, brown sugar, molasses (I use 1½ cups but if you prefer your beans less sweet, add 1 cup), salt, pepper, bacon and vinegar. Add 2 cups reserved water, stir and pour over beans.
- Add enough reserved water to cover beans and place onion on top.
- Cover and bake in a 300 degree F. oven for 4 hours.
- Uncover, add more reserved bean water if needed and continue to bake for 1 more hour.
- HINTS - Avoid excessive stirring. Beans freeze very well.
My mouth is watering just reading the recipe….. Can’t wait to taste them.
Pat, if you like a sweeter bean with molasses, this is a great recipe!
This sounds really good. My Dh loves beans and I’m still looking for the perfect recipe.
Going to pin it. :)
Thanks Nicol, I LOVE this recipe and hope you will too!
I want to make these beans, but I have a question. Do you chop the bacon or put in sliced? Thanks, this sounds so good. Would love to see a picture! ;)
I cut it into thirds Tracy, but it doesn’t really matter, just cut it into whatever size you think you may like. Before I got a big cast iron pot for Christmas, this is the pot I always cooked them in. It is just a casserole dish. (I divide this amount between two of these dishes)
I meant in the pot, lol. As it comes out of the oven :P
Hello, Monica. I know this will probably sound like a very silly question to you, but what exactly are yellow eye beans? I have never heard of them here in Barrie, ON. I would love to try this recipe, though, so if you can steer me in the right direction, I’d appreciate your help!
Hi Lori, not a silly question at all! They may well go by another name, they look like this:
I don’t think I’ve ever seen anything like this, Monica. I wonder if I can substitute another bean?
Can’t find the yellow beans here in Windsor, Ont either. Soaking some navy beans right now and will see how they turn out using Monica’s recipe