Eat Without

Baked Beans

Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Double or triple this easy recipe to feed a crowd. It’s perfect for a picnic or potluck.

Makes
6 servings

Ingredients

  • 1 1/2 cups navy, kidney, or lima beans (dry, sorted, and rinsed)
  • 2 cups water
  • 2 cups 100% apple juice
  • 1 teaspoon salt
  • 2 tablespoons molasses
  • 1/2 cup ketchup
  • 2 teaspoons vinegar
  • 1 teaspoon dry mustard

Directions

  1. Wash hands with soap and water.
  2. Combine apple juice and water. Bring to a boil.
  3. Add beans and simmer for 2 1/2 hours until beans are tender.
  4. Drain beans, reserve the liquid.
  5. Put beans and other ingredients in greased baking dish.
  6. Cover and bake at 250 °F for 3 to 4 hours.
  7. Uncover the last hour of baking and add some reserved liquid if beans become dry.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.