New England Baked Beans Recipe

Slow-baked New England Baked Beans with molasses, maple syrup, and spices are one of the richest, most adaptable bean recipes I've ever made.  

– 1 lb dried beans (I used pinto, red kidney, and cranberry beans) – 2 sheets of kombu ( dried seaweed) – 1 small onion, sliced – 1/4 cup molasses – 1/3 cup maple syrup – 2 tsp salt – 2 tsp dry mustard (I used Colemans) – 1 tsp smoked paprika – 1 tsp ground ginger – fresh ground black pepper to taste – 2 Tbsp cider vinegar



Preheat oven to 350F. Place beans and kombu in a heavy pot. At least two inches of cold water should cover the beans. 

Step 1

Step 2

Once boiling, cover, turn off heat, and place pot in oven. Tenderize the beans in 60–90 minutes. Test them at 60 minutes. 

Step 3

I prefer mine tender but not mushy. Remove from oven and lower heat to 200F. Fish and discard kombu. 

Step 4

Add all ingredients except vinegar and whisk well. Continue baking for 6-8 hours under cover. Add vinegar and season to taste.

Step 5

If you put the beans in the fridge overnight, the sauce will get thicker. The beans will stay good in the fridge for up to a week, and probably longer.  

Also See

Simple Sweet Corn Fritters Recipe