Down Home Baked Beans
Classic baked beans with molasses, vinegar and smoky flavor. Includes soaking tips, timing, substitutions, and storage advice.
This recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva Davis from Dousman, WI, USA
Yield: Makes 8 Servings
- Soak beans with a quick-boil method, then simmer until tender before adding acidic ingredients.
- Mix the sauce after beans are soft, bake covered 2 to 3 hours at 350 F, stirring and adding cooking liquid if needed.
- Use distilled water for hard water, swap Hickory Chardex for smoked paprika or liquid smoke, and refrigerate or freeze leftovers.
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Preparation Instructions:
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Frequently Asked Questions
Do I have to soak the dry beans first?
Yes. The recipe uses a quick soak: boil beans 2 minutes, remove from heat and let sit 1 hour, then simmer about 1 hour until tender. Soaking shortens cooking time and helps even cooking. Always add vinegar, sugar, tomatoes and other acidic ingredients after the beans are soft.
Can I use canned beans instead of dry beans?
Yes. Use two 15-ounce cans drained and rinsed. Reduce added cooking liquid and bake for about 1 hour at 350 F, stirring occasionally. Watch texture and add a little water if they seem dry.
What can I use instead of Hickory Chardex smoke powder?
Substitute 1/2 to 1 teaspoon liquid smoke for a similar smoky note, or use 1 teaspoon smoked paprika. Start small and taste, because liquid smoke is potent.
How do I prevent beans from bursting or becoming mushy?
Simmer gently rather than boil after the initial quick boil and soak. Cook until just tender. During baking, stir gently and avoid overcooking. If beans are already very soft, shorten the bake time.
Can I make this in a slow cooker?
Yes. After soaking and simmering the beans until slightly tender, combine with the sauce in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add extra reserved bean liquid as needed to keep a moist texture.
How do I adjust sweetness or thickness?
To reduce sweetness, cut the brown sugar or molasses by 1/4 to 1/2. To thicken, mash a cup of beans against the side of the dish or bake uncovered for the last 20 to 30 minutes to let liquid reduce.
Should I add salt, and when?
If you use no-salt products like the recipe suggests, taste after the beans are fully cooked and then add salt a little at a time. Adding salt too early can slow softening.
How long do leftovers keep and how do I reheat them?
Store in the refrigerator for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in a covered oven dish at 325 F, adding a splash of reserved bean liquid or water if they have thickened.
Do I have to soak the dry beans first?
Yes. The recipe uses a quick soak: boil beans 2 minutes, remove from heat and let sit 1 hour, then simmer about 1 hour until tender. Soaking shortens cooking time and helps even cooking. Always add vinegar, sugar, tomatoes and other acidic ingredients after the beans are soft.
Can I use canned beans instead of dry beans?
Yes. Use two 15-ounce cans drained and rinsed. Reduce added cooking liquid and bake for about 1 hour at 350 F, stirring occasionally. Watch texture and add a little water if they seem dry.
What can I use instead of Hickory Chardex smoke powder?
Substitute 1/2 to 1 teaspoon liquid smoke for a similar smoky note, or use 1 teaspoon smoked paprika. Start small and taste, because liquid smoke is potent.
How do I prevent beans from bursting or becoming mushy?
Simmer gently rather than boil after the initial quick boil and soak. Cook until just tender. During baking, stir gently and avoid overcooking. If beans are already very soft, shorten the bake time.
Can I make this in a slow cooker?
Yes. After soaking and simmering the beans until slightly tender, combine with the sauce in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add extra reserved bean liquid as needed to keep a moist texture.
How do I adjust sweetness or thickness?
To reduce sweetness, cut the brown sugar or molasses by 1/4 to 1/2. To thicken, mash a cup of beans against the side of the dish or bake uncovered for the last 20 to 30 minutes to let liquid reduce.
Should I add salt, and when?
If you use no-salt products like the recipe suggests, taste after the beans are fully cooked and then add salt a little at a time. Adding salt too early can slow softening.
How long do leftovers keep and how do I reheat them?
Store in the refrigerator for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in a covered oven dish at 325 F, adding a splash of reserved bean liquid or water if they have thickened.
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