Posted by: literallydelicious | May 3, 2010

Slow-Cooked Baked Beans Revisited

After posting this recipe, I got hungry for it, so I made it, and I remembered one very important change to the original recipe:  brine the beans!!! (Dissolve a couple tablespoons salt in a couple quarts of water; add the beans and let set 8 hours or more. I usually leave mine about 20 hours. Drain, rinse, then add 2 quarts more water, a pinch of salt and the peanut butter, and pick up with the rest of #2.) 

I corrected the original post, so that recipe is now the way it should be.

Brining causes some sort of chemical reaction that makes the beans tender way faster without also making them mushy. Without brining, the oven time increases from 5-7 hours to 9-12!!

Mea culpa. I’ll go eat crow now.

But first I have to find a good recipe for it.



  1. M,

    Do you know how to cook down pinto beans from scratch to make them ‘ranch style’?? I would dearly love THAT recipe. spw

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