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Mom’s Baked Beans

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

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  • Prep Time 25 min
  • Total Time 3 hr 40 min
  • Servings 10

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert 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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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