Mom’s Best Recipe - Baked Beans
When I asked my 90-year-old mother what her favorite recipe was over the years, she said, “My baked beans.” And I’d have to agree—it’s one of my favorites, too!
Andi Cooks Blog
There’s nothing old-fashioned about my mother’s baked beans—well, maybe just a little. First of all, my mother (Shirley) turned 90 years old in March of this year, and so she has been making her baked beans for many years now!
Mom would bake her beans for most family and neighborhood events when I was growing up. We all loved the slight sweetness (from the brown sugar and molasses), the hint of tomato (from condensed tomato soup) and the wonderfully rich, meaty flavor (from the salt pork).
Her recipe starts with dried baby lima beans. I’m always surprised at how many folks don’t care for lima beans. Our family likes the large size (all the easier to eat!) with the somewhat mealy texture. If you don’t want to use baby lima beans, you can substitute the more typical (and smaller) great northern or navy beans.
Mom cooked the beans in a pressure cooker for 20 minutes and then baked them for one hour. Since most of us don’t use a pressure cooker very often these days, I had to figure out how to make them another way. The total time it takes to make my version of Mom’s beans is roughly 3 hours 15 minutes...but it's worth it!
To celebrate mom’s 90th birthday, I baked my version of her baked beans and served them alongside a green salad and some burgers. Then we enjoyed our meal with all four generations of her family.