Posted by: literallydelicious | April 29, 2010

Slow-Cooked Baked Beans (corrected version)

By “slow-cooked,” I don’t mean using a Crock Pot . . . though I imagine you could. This is the longest cooking-time dish I’ve ever made (though the prep for a German dish took even longer). But they are also the best baked beans I’ve ever eaten. I only make them for special occasions, but we enjoy the heck out of them on those occasions.


SLOW-COOKED BAKED BEANS  (corrected version)

Use a heavy pot, preferably cast-iron.

2 cups dry pinto beans


2 tablespoons smooth peanut butter

2/3 cup brown sugar

1 teaspoon dry mustard

1/4 cup molasses

1/4 pound salt pork, chopped

2 medium onions, chopped

1. Dissolve 2-3 tablespoons of salt in two quarts cold water. Rinse beans, then add to bowl. Cover and let sit, on the counter, at least 8 hours, up to 24 hours. Drain water; rinse beans again. Place beans in a heavy-duty pot with two quarts cold water. Add a pinch of salt and the peanut butter. Bring to a boil. 

2. Cover and simmer for 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if necessary. Add sugar, mustard and molasses and stir well.

3. In a 2 quart heavyweight dish, combine beans, onion and salt pork. Pour molasses mixture over. Cover and bake at 300 degrees for 5-7 hours. Stir every hour or so, until beans are tender.

Note: If beans become too dry before they’re tender, mix additional water, brown sugar, mustard and molasses and add as needed.



  1. My mom made a yummy, simple slow bake baked beans. Unfortunately, I can’t remember the recipe. Hmm, I might have to do some experimenting.

    • When you finish experimenting, share the recipe with us, would you? You can never have too many delicious recipes, can you?

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