Louisa's Sweet and Yummy Baked Beans

Sydney Morgan


Growing up, my Mom didn't cook much due to a horrible ulcer. Consequently, I couldn't cook and always followed a recipe. If it didn't turn out, I could blame it on the recipe!
BUT, My Mom made theeee best baked beans.
When I got married, I asked for the recipe, and she said she didn't have a recipe and just dumped things in.
Well, I decided to try to make them and called her at work to get her help. She was furious, but she helped me by saying, "OK, start pouring ketchup.....stop...etc."
I just made them by measuring for the 1st time at age 66! Here you go! Enjoy!

pinch tips: How to Clean Pots and Pans


An Army


10 Hr


8 Hr


2 lb
navy beans (navy)
ham bone
2 medium
onions (finely chopped)
1 bottle
1 box
brown sugar (light or dark)
2 Tbsp
molasses (dark) 2-4 tablespoons
ham pieces (small)
can substitute bacon for ham
horseradish (if needed to counteract too much molasses)

Directions Step-By-Step

Cook on stove all the way or switch to crock pot as indicated.
If using bacon instead of ham bone and ham, cook the bacon, but not to crispy stage. Use bacon grease, too.
Soak beans in water overnight until begin to split and rinse.
Put beans in large Dutch oven and boil on stove.
Continue boiling and adding water as needed.
Scrape off white foam from beans.
Add Ham bone and Onion.
Continue boiling until beans are really split/soft.
Water will be thicker and no longer clear.
Move to crock pot if you plan to use one.
Add Ketchup. Stir. (I used about 3-4 cups)
Add Brown Sugar. Stir. (I used 4-5 cups)
Add Molasses. Stir. (I used 2-4 Tablespoons)
If too much molasses flavor, add Tablespoon Horseradish.
Add Ham pieces and cook to your liking.

About this Recipe