Baked Beans
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1# dry yellow-eyed beans or small white beans
  • 1½ cups of bean cooking water or water
  • 1 yellow onion, about 10 oz., or 2 cups finely chopped
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. tomato paste
  • 3 Tbsp. Dijon mustard
  • ¼ cup unsulphured sweet molasses
  • 2 tsp. liquid smoke
  • 1 Tbsp. smoked paprika
  • ½ tsp. cinnnamon
  • ½ tsp. nutmeg
  • 2 tsp. salt
  • ¾ tsp. freshly ground pepper (several grinds of)
  • ⅓ cup bourbon
  1. Soak beans in a large, ovenproof pot with ample water overnight (or use quick soak method-- bring to a boil, turn off heat, let sit for an hour).
  2. Drain, replace water, bring to a boil and then simmer for about an hour until soft.
  3. Chop onions.
  4. Saute onions about fifteen minutes in olive oil until partly caramelized (clear, softened, and beginning to brown).
  5. Preheat oven to 350 degrees.
  6. Mix other ingredients in a large bowl.
  7. Add ingredients and water to the pot of beans.
  8. Adjust spices to taste.
  9. Place pot of beans, covered, in oven for 1 hour (pot must be ovenproof).
  10. After an hour, remove lid from pot. Continue baking until excess water has evaporated and the beans have a dark, caramelized top layer. For me this was about 45 minutes. I did not need to add water during this time, but you may. Check the beans to make sure they don't dry out.
Recipe by Fit and Fed at