Grandma Kirk's Baked Beans Recipe


MethodMain Ingredient


 Dried navy beans2 Pound, soaked overnight in cold water and drained
 Onion1 , coarsely chopped
 Garlic1 Clove (5 gm), minced
 Light molasses/Sorghum syrup3⁄4 Cup (12 tbs)
 Light brown sugar3⁄4 Cup (12 tbs)
 Soy sauce1 Tablespoon
 Salt1 1⁄2 Teaspoon
 Worcestershire sauce1 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Slab bacon1⁄2 Pound (1 Piece Burnt Ends)

Nutrition Facts

Serving size: Complete recipe

Calories 5651 Calories from Fat 992

% Daily Value*

Total Fat 111 g171.3%

Saturated Fat 34.1 g170.3%

Trans Fat 0 g

Cholesterol 251.1 mg

Sodium 9187.3 mg382.8%

Total Carbohydrates 911 g303.5%

Dietary Fiber 223.9 g895.8%

Sugars 332 g

Protein 286 g572.9%

Vitamin A 0.1% Vitamin C 20.6%

Calcium 190.3% Iron 348.4%

*Based on a 2000 Calorie diet


1. Put the beans in a large enameled cast-iron casserole and add enough water to cover by 1/2 inch. Bring to a simmer and cook until the skins on the beans curl up when you blow on them, about 30 minutes.
2. Preheat the oven to 300°. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon. Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding water as needed to cover the beans by 1/2 inch.
3. Stir in the Burnt Ends (if using), then bake the beans uncovered about 1 1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.