All-American Baked Beans

Preparation info
  • 10 to 12

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

One of those American classics, first created in the Puritan era in Boston. No cooking was allowed on the Sabbath, so they served beans Saturday night for dinner, for Sunday breakfast with codfish cakes and Boston brown bread, and again for Sunday lunch.


  • 1 pound dried navy or Great Northern beans
  • 8 ounces slab smoked bacon, cut into ¼-inch cubes


  1. Rinse and pick through the beans. Soak them overnight in a large pot of water.
  2. Rinse the soaked beans well under cold water, and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the cooking liquid.
  3. Preheat the oven to <