Baked Beans
Prep time
Cook time
Total time
Recipe type: Breakfast / Dinner
Cuisine: casual
Serves: 12
  • 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
  1. 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.
  2. Next morning drain beans. Return beans to pot and add enough fresh, cold water to cover beans.
  3. 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.
  4. 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.
  5. When desired tenderness, drain beans, reserving cooking liquid.
  6. 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.
  7. Add enough reserved water to cover beans and place onion on top.
  8. Cover and bake in a 300 degree F. oven for 4 hours.
  9. Uncover, add more reserved bean water if needed and continue to bake for 1 more hour.
  10. HINTS - Avoid excessive stirring. Beans freeze very well.
Recipe by Older Mommy Still Yummy at