David Page's mom always made the tastiest baked beans in the family, but now David has come up with a recipe that may even rival hers. Perhaps they'll have a baked bean cook-off this year.Plus: More Vegetable Recipes and Tips

June 1997


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Ingredient Checklist


Instructions Checklist
  • Soak the beans overnight in a large bowl of cold water. Drain and rinse the beans.

  • Put the beans in a large pot, add cold water to cover them generously and bring to a boil. Reduce the heat to moderate and simmer the beans under tender, about 1 hour.

  • Meanwhile, in a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until crisp. Remove the bacon from the casserole and set aside.

  • Add the green peppers, onions, celery and jalapeño to the casserole and sauté over moderately high heat for 3 minutes. Add the garlic and sauté for 2 minutes longer. Stir in the reserved bacon and the stock, barbecue sauce, tomato paste and molasses. Bring to a simmer, stirring occasionally.

  • Preheat the oven to 400°. Drain the beans and add them to the casserole. Bake for 1 hour, stirring the beans gently every 15 minutes. Season with salt and serve.

Make Ahead

The beans can be cooled and refrigerated for up to 3 days. Bring to room temperature and reheat thoroughly in a low oven before serving.