Grampa’s Baked Beans

3.83 avg. rating (77% score) - 6 votes

Grampa’s Baked Beans

As I was growing up in New England we would have these every Saturday night. My mother made them without the maple syrup and my father would use maple syrup, I use both.

Yield: 6 to 8 servings


  • 1 pound dry navy beans or great northerns
  • 1/4 pound salt pork, cut into chunks or scour halfway through
  • 1/4 cup dark brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon minced garlic
  • 2 teaspoons chopped onion
  • 1/2 cup dark molasses
  • 1/2 cup of pure maple syrup
  • 2—3 tablespoons ketchup (optional 1 tablespoon of Worcestershire sauce
  • 1/2 cup of bean water


Soak beans overnight. Bring to a boil in same water and simmer until tender, about 1/2 hour or more (put a couple of beans on a spoon and blow on them, if skin peels back they are ready for cooking). Drain, reserving bean water. Preheat oven to 250 degrees. Place beans and salt pork in casserole or bean pot. (If you scour the salt pork put beans in pot first and lay the salt pork on top with rine down). Combine 1/2 cup bean water, brown sugar, mustard, onion, molasses, ketchup, garlic, maple syrup. Pour over beans, cover, and bake 6-9 hours or until beans are tender. If beans become dry add some of the reserved bean water. Uncover the last hour of cooking. If you have a stone bean pot it works the best but any dutch oven kettle will work. Serve with hot corn bread or if you are a Vermonter, it is called Johnny cake.
  • Thanks a million, Aimee. That’s what I thought, but wanted to see if there was any other advice out there. I really appreciate your fast response!!

  • Hi James. This recipe was submitted by a reader and has not been tested by Yankee, but I believe it’s meant to say “scored” salt pork, which is when you cut through the fat in the pork but leave the rind intact. Thanks!

  • This recipe sounds great and I’d like to try it. I’m unfamiliar, however, with “scouring” salt pork. What does that mean, exactly? I searched the Internet to no avail…

  • That sound delicious. My dad was from Montgomery Center VT. His dad came down from Canada and settled in Vermont. My Mom was from Sharon VT. They both had a little different recipe. thank you for you verision . I will try it.

  • This is so close to what my father made but he added a bay leaf, no ketchup or sugar and baked it with the cover a bit off in a low oven for about two-three hours, adding water from the soaked beans only as needed. He was famous for them! It’s French-Canadian.

  • I baked these beans for a church supper and they loved them. Now when I bake them I make sure to leave some at home so I can taste them. My wife never liked beans that much but she requests these.


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