Sep 19, 2014
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Indiana Baked Beans

March 14, 2014


4 lbs. dried beans (navy or pinto)

4 quarts of water

1 cup brown sugar, firmly packed

2 tablespoons salt

3 1/2 teaspoons prepared mustard

2 cups ketchup

1 cup molasses

1 1/2 cups chopped onion

3/4 lbs. salt pork, sliced



Soak the beans in water in a large kettle overnight. The next day, cover and simmer beans for an hour or until almost tender.

Add the rest of the ingredients except the pork. Bring to a boil.

Pour beans into casserole dishes and mix salt pork into the beans. Cover.

Bake at 300 degrees for 5 hours. You'll need to add boiling water during baking to keep beans from drying out.

When beans are done, you can divide into containers and freeze for up to six months, if desired.


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