Sharon's Recipes

MARCH: Sharon’s Sunday Baked Beans


8 cups of navy beans.
2 cups of chopped onion
12 cloves of garlic, sliced
2.5 cups of molasses
2 cups of dark rum
1.5 cups of ketchup
2 T. dry mustard
2 T. salt
1 tsp pepper
5 bay leaves
1.5 c. brown sugar
1 can of tomato paste

Soak overnight, changing the water several times. (Start around 6 PM so you don’t have to stay up all night.)

In the morning, drain the beans and put in a large pot. Cover with enough water, bring to a boil, cover, then simmer for 1.5 hours. Keep checking for water and add if necessary. Drain.

While the beans are simmering prepare the other ingredients.

Mix the drained beans with the remaining ingredients. Place in a deep baking dish such as one for lasagna, cover with boiling water, and seal with aluminum foil.

Bake at 300 degrees for 6-8 hours until rich and the water is absorbed. Check during baking to be certain the bean mixture has not dried out. You may need to add more water, as each oven is different.

Serve with lots of Purple Chef Apple Chutney and a fruited green salad. A perfect Sunday night dinner.


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