“Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good!”
READY IN:
28hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Do this a day before: place the beans in a large bowl.
  2. Add enough cold water to cover the beans by 3 inches.
  3. Let stand at room temperature overnight.
  4. The next day drain the beans very well in a colander; set aside.
  5. Set oven to 350 degrees.
  6. In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
  7. Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
  8. Transfer the pot to the oven.
  9. Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
  10. *NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.

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