Grandmother'S Baked Beans
Grandmother's Baked Beans feature tender navy beans simmered with onions, rich tomato flavor, crispy bacon, and slab meat, creating a hearty, savory dish perfect for family gatherings.
Ingredients
Instructions
- Wash the beans and let soak in warm water overnight.
- Simmer the beans until about half-done.
- Fry the diced onions in bacon grease until clear.
- Add the tomato puree to the onions and cook for about 10 minutes.
- Pour the onion and tomato mixture into the partially cooked beans and cook until the beans are tender.
- Pour the beans into an oblong baking dish, discarding the slab of meat.
- Cover the top of the beans with slices of bacon.
- Pepper the bacon and brown in the oven until the bacon is done.
Tips & Substitutions
For a deeper flavor, consider adding a dash of Worcestershire sauce or a sprinkle of brown sugar to the bean mixture. If you prefer a vegetarian option, substitute bacon with smoked paprika and use vegetable broth instead of water for cooking the beans. Soaking the beans overnight is essential, as it reduces cooking time and enhances digestibility.
Serving Suggestions
Serve Grandmother's Baked Beans alongside grilled meats or as part of a hearty picnic spread. They pair beautifully with Grilled Bacon Wrapped Wieners or can be a side dish for Baked Ham And Sweet Potatoes. Adding a fresh green salad, like a Bacon-Swiss Tossed Salad, can create a balanced meal.
Storage & Reheating
Store any leftover baked beans in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a saucepan over medium heat, stirring occasionally, until warmed through. You can also microwave them in short intervals, stirring between each, to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Baked Beans contains roughly 638 calories, with 15g protein, 78g carbohydrates, and 32g fat. It is an excellent source of iron (34% of the Daily Value), protein (30% of the Daily Value), and dietary fiber (28% of the Daily Value). Note that it is relatively high in sodium, at 1752mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, you can use canned beans for a quicker version of this recipe. If using canned beans, skip the soaking and simmering steps and simply mix the beans with the onion and tomato puree mixture, cooking until heated through. Adjust seasoning as necessary since canned beans can be saltier.
How do I know when the beans are done cooking?
The beans are done cooking when they are tender and creamy inside. After adding the onion and tomato mixture, let them cook until they reach your desired softness. Keep in mind that they will continue to soften a bit while baking, so it's okay if they're slightly firm before transferring them to the oven.
Can I freeze baked beans?
Absolutely! To freeze baked beans, let them cool completely before transferring them to an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop or microwave until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).