~ Serving American home cooking on the Upper West Side Since 1981 ~

GETE Baked Beans

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Serves 8 to 10


  • 1½ pounds dried navy beans
  • 2 large onions, sliced
  • 6 tablespoons sweet butter
  • ½ cup maple syrup
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 2 tablespoons Dijon mustard
  • ½ cup ketchup
  • 1 tablespoon tomato paste
  • 2 tablespoons brown sugar

Wash beans several times and soak overnight in water to cover. When ready to bake them, drain and discard soaking water.

Preheat oven to 300 degrees.
Place beans in saucepan; add fresh water to cover. Cook over medium heat about 45 minutes, just until skins begin to wrinkle and fall away from the beans. Drain; reserve cooking liquid, adding water to equal 4 cups, if necessary.

In skillet, sauté onions in butter until slightly browned and translucent. Combine remaining ingredients. Spoon all ingredients into a 4-quart bean pot or ovenproof dish; cover with lid or aluminum foil. Bake about 6 to 8 hours, adding liquid if necessary to keep beans moist.

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