This easy Martha Stewart Baked Beans recipe is a comforting, hearty dish perfect for any gathering. Slow-baked to creamy perfection, it’s loaded with rich molasses, tender beans, and savory salt pork. Simple yet satisfying, you can easily tweak it with common ingredients you already have, making it a warm, crowd-pleasing classic.
Recipe Ingredients:
- 2 pounds dried pinto or navy beans
- 1 large onion (about 1 pound), peeled, halved and sliced
- 4 canned plum tomatoes, seeded and crushed
- 2 dried bay leaves
- 1 tablespoon plus 1 teaspoon dry mustard
- 12 whole cloves
- ½ cup packed dark-brown sugar
- 1 tablespoon plus 1 teaspoon coarse salt, plus more for serving
- ½ teaspoon freshly ground black pepper, plus more for serving
- ½ cup unsulphured molasses
- 12 ounces salt pork, sliced
How To Make Baked Beans Recipe?
- Soak Beans Overnight: In a large bowl, cover beans with cold water and soak overnight. Drain in a colander.
- Preheat Oven & Layer Ingredients: Preheat oven to 300°F (150°C). Arrange onion slices in the bottom of a bean pot or Dutch oven. Layer with crushed tomatoes, bay leaves, dry mustard, cloves, brown sugar, salt, and pepper. Add soaked beans on top. Drizzle molasses (black treacle) over the beans, and evenly arrange salt pork slices on top. Pour in 5 cups (1.2 liters) of water and cover with a lid.
- Bake the Beans: Bake without stirring for about 6 hours, or until beans are tender and the sauce has thickened. Check every 45 minutes, adding hot water as needed to keep beans slightly soupy.
- Finish & Serve: Remove from oven, adjust seasoning with additional salt and pepper if needed, and serve warm
Recipe Tips:
- Soak Properly: Don’t skip soaking beans overnight—it ensures they cook evenly and become tender.
- Check Water Levels: Add hot water during baking to keep beans slightly soupy; it prevents dryness.
- Avoid Stirring: Resist stirring beans while baking; it helps maintain their texture and prevents mushiness.
- Choose Right Pot: Use a heavy, oven-safe pot or Dutch oven with a lid to keep heat consistent and beans moist.
- Adjust Seasoning: Taste before serving and adjust salt, pepper, or sugar to balance sweetness and savoriness perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover baked beans cool until they reach room temperature. Then, transfer them into an airtight container and refrigerate for up to 3–4 days.
- Freeze: First, cool the baked beans to room temperature. Then, place them in freezer-safe containers or bags, leaving a little space at the top. Freeze for up to 3 months.
- Reheat: Add beans to a saucepan over medium heat. Stir occasionally and heat for about 5–10 minutes until hot. Add water if too thick.
Nutrition Facts
- Calories: 850
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 2,610mg
- Potassium: Data not available
- Total Carbohydrate: 188g
- Dietary Fiber: 18g
- Sugars: 103g
- Protein: 24g
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Martha Stewart Baked Beans
Description
This easy Martha Stewart Baked Beans recipe is a comforting, hearty dish perfect for any gathering. Slow-baked to creamy perfection, it’s loaded with rich molasses, tender beans, and savory salt pork. Simple yet satisfying, you can easily tweak it with common ingredients you already have, making it a warm, crowd-pleasing classic.
Ingredients
Instructions
- Soak Beans Overnight: In a large bowl, cover beans with cold water and soak overnight. Drain in a colander.
- Preheat Oven & Layer Ingredients: Preheat oven to 300°F (150°C). Arrange onion slices in the bottom of a bean pot or Dutch oven. Layer with crushed tomatoes, bay leaves, dry mustard, cloves, brown sugar, salt, and pepper. Add soaked beans on top. Drizzle molasses (black treacle) over the beans, and evenly arrange salt pork slices on top. Pour in 5 cups (1.2 liters) of water and cover with a lid.
- Bake the Beans: Bake without stirring for about 6 hours, or until beans are tender and the sauce has thickened. Check every 45 minutes, adding hot water as needed to keep beans slightly soupy.
- Finish & Serve: Remove from oven, adjust seasoning with additional salt and pepper if needed, and serve warm
Notes
- Soak Properly: Don’t skip soaking beans overnight—it ensures they cook evenly and become tender.
- Check Water Levels: Add hot water during baking to keep beans slightly soupy; it prevents dryness.
- Avoid Stirring: Resist stirring beans while baking; it helps maintain their texture and prevents mushiness.
- Choose Right Pot: Use a heavy, oven-safe pot or Dutch oven with a lid to keep heat consistent and beans moist.
- Adjust Seasoning: Taste before serving and adjust salt, pepper, or sugar to balance sweetness and savoriness perfectly.
Martha Stewart Baked Beans