Baked Beans
Ingredients
Directions
Prepare the beans
Soak the beans overnight in water.
In the morning, drain the water and place the beans in a pot over the fire.
Change the water at least twice while the beans soften.
Bake
When ready to bake, sprinkle a little coarse sea salt on the beans and fill the pot with boiling water.
Bake until the beans are tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried beans
- Form the main body of the dish, becoming tender and creamy as they soften and cook.
The step that matters
Changing the water while the beans soften. Dried beans contain compounds that can cause stomach upset if not removed, and fresh water during softening helps wash them away and keeps the beans from tasting bitter or off.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More baked beans recipes
You might also like
Delicate Cake246 recipes
Boiled Frosting69 recipes
Citron Cake68 recipes
Scotch Cake63 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.