Mom’s Baked Beans

Mom’s Baked Beans

Andi, former Betty Crocker Kitchens editor shares her homemade baked bean recipe.

Prep Time

25

Minutes

Total Time

3:40

Hrs:Mins

Makes

10

servings

8
cups water
1
package (1 lb) dried baby lima beans, about 2 1/3 cups, sorted and rinsed
6
oz cured salt pork, cut into 4 pieces
1
medium onion, chopped (1/2 cup)
3 1/2
cups water
1/2
cup condensed tomato soup (from 10 ¾-oz can)
3
tablespoons packed brown sugar
3
tablespoons molasses
1
teaspoon salt
1/2
teaspoon yellow mustard
  1. In 5-quart Dutch oven, heat 8 cups water and beans to boiling over medium-high heat. Boil uncovered 2 minutes. Remove from heat; let stand 1 hour; drain.
  2. Heat oven to 350°F. In same 5-quart Dutch oven, cook and stir salt pork over medium-high heat 5 to 6 minutes, until lightly browned. Stir in remaining ingredients. Bring to boiling over medium-high heat. Cover; place in oven and bake 1 hour.
  3. Stir beans; remove cover. Bake 1 hour to 1 hour 15 minutes, stirring occasionally, until beans are tender and of desired consistency. If desired, transfer beans to a casserole for serving.
Makes 10 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
Freeze the remaining tomato soup in a resealable plastic bag for the next time you want to make these beans or make a double batch for a big party.
Any dried beans can be substituted for the dried lima beans such as navy beans or great northern beans.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.