Rich Baked Beans

On the coldest day of winter, simmer these beans in the oven to fill your home with warmth and a fabulous aroma.

Serves: 8Hands-on: 10 minutesTotal: 5 hours 40 minutesDifficulty: Easy

Serves: 8


  • 1 lb. pinto beans, soaked overnight and drained
  • 1 medium onion, peeled and finely chopped
  • 1 tsp. salt
  • 3 Tbsp. mustard
  • 1⁄2 cup brown sugar
  • 1⁄2 cup ketchup
  • 3 Tbsp. tomato paste
  • 1⁄2 cup molasses
  • 1⁄4 tsp. ground black pepper


  • Place the beans in a large soup pot and cover with cold water; bring to a boil over medium heat.
  • Simmer the beans uncovered for 1 1⁄2 hours, then drain, reserving the cooking liquid.
  • Preheat the oven to 325°F. Pour the beans into a 3-quart Dutch oven and mix in the onion, salt, mustard, brown sugar, ketchup, tomato paste, molasses, and pepper.
  • Add enough reserved bean liquid to just cover the beans. Cover and bake until the mixture is thick and the beans are tender, 3 1⁄2 to 4 hours. Check the pot a few times during baking to make sure that the beans do not dry out; add reserved cooking liquid as necessary.