From the Pantry Butler kitchen

Baked Beans

6 servings

Baked Beans

Double or triple this easy recipe to feed a crowd. It’s perfect for a picnic or potluck. USDA MyPlate Kitchen — The Bold and Beautiful Book of Bean Recipes — Washington State WIC Program (public domain), via myplate.food

Ingredients

  • 1 1/2 cups navy, kidney, or lima beans — dry, sorted, and rinsed
  • 2 cups water
  • 2 cups 100% apple juice
  • 1 teaspoon salt
  • 2 tablespoons molasses
  • 1/2 cup ketchup
  • 2 teaspoons vinegar
  • 1 teaspoon dry mustard

Method

  1. Wash hands with soap and water.
  2. Combine apple juice and water.
  3. Bring to a boil.
  4. Add beans and simmer for 2 1/2 hours until beans are tender.
  5. Drain beans, reserve the liquid.
  6. Put beans and other ingredients in greased baking dish.
  7. Cover and bake at 250 °F for 3 to 4 hours.
  8. Uncover the last hour of baking and add some reserved liquid if beans become dry.

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