Slow Baked Beans

Slow Baked Beans
  • Servings: 10
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup dried black eyed peas
  • 1 cup dried pinto beans
  • 2 cups dried great Northern beans
  • 3 cups large dice onions
  • 1 1/2 lbs. smoked pork hocks
  • 8 oz. salt pork, cut into 1/4-inch strips
  • 2/3 cup molasses
  • 1 cup packed brown sugar
  • 1 Tablespoon dry mustard
  • 2 bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 cups water


1. Place all 3 types of dried beans in a pot. Cover with 1 inch of cold water. Bring to a boil and immediately remove from heat. Let sit for 1 1/2 hours.

2. Cover the beans with more water so that there is water about 1-inch above the beans. Bring back to a boil. Once it comes to a boil, reduce heat and simmer for 35 minutes. Drain and reserve beans.

3. In a bowl, combine molasses, 3/4 cup of brown sugar, dry mustard, bay leaves, black pepper, salt, ground cloves, and water.

4. In a large Dutch oven, combine beans, contents from the bowl, onions, pork hocks, and salt pork. Be sure to push the pork hocks, salt pork, and onions into the beans. Please a lid on the pot and put in a 275 degrees F oven.

5. After 4 hours of cooking, the beans should be tender and most of the liquid absorbed. If the beans are still tough, continue cooking until tender. Remove the lid, sprinkle the top of the beans with remaining 1/4 cup of brown sugar and increase the oven temperature to 325 degrees F. Cook for another 30 minutes.

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