Sunday baked beans

Sunday Baked Beans


  • 2 cups dried navy beans
  • 1 teaspoon salt
  • 1 large onion
  • ½ pound bacon, diced
  • ⅓ cup molasses
  • 3 tablespoons sugar
  • 1 can tomato paste, 6 ounces
  • ¼ cup dry mustard
  • 1 sprig fresh rosemary
  • ¼ cup parsley
  • 1 carrot, diced
  • Boiling water


Place the beans in a bowl and them cover with water. Let the beans soak overnight. Drain and rinse the beans.

Cover the beans with fresh water and bring them to a simmer in a 3 QT saucepan for about 2 hours, or until tender. Drain.

Preheat the oven to 250°F.

Cut vertical slices around the whole onion (like a flower) without going through the end. Place the onion in the center of a large Dutch oven or 5 QT SmartSteam™. Alternate layers of beans, carrots and bacon around the onion.

In a 4 cup measuring cup, combine the tomato paste, molasses, sugar, mustard and salt. Add enough boiling water to make 4 cups of liquid. Pour the mixture over the beans and add the rosemary and parsley.

Cover the pan and bake for 6 hours.

Recipe By: Marisa Raponi


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