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Horn and Hardart Baked Beans

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“These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac”
READY IN:
24hrs 40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. We are talking dried beans here people.
  2. Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
  3. Drain.
  4. Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
  5. Drain, reserving 1 cup of the cooking liquid.
  6. Preheat the oven to 250 degrees.
  7. Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
  8. Bake, uncovered, until very tender, approximately 4 hours.
  9. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
  10. Season with salt and let cool 5 to 10 minutes before serving.

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