Recipe:  Olde Fashioned Baked Beans

Wine Pairing:  Harwood St. Laurent 2007

Chef:  Judy Harwood

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


16 oz (0.5 kilogram) white pea (navy) beans

¼ lb. (125 grams) onions, chopped

½ tsp. (2.5 ml) salt (or to taste)

½ tsp. (2.5 ml) freshly ground pepper

½ tsp. (2.5 ml) dried mustard powder

½ tbsp. (7.5 ml) brown sugar

1/8 cup (30 ml) molasses

¼ cup (60 ml) ketchup

1 tsp. (5 ml) cider vinegar



  1. Beans may either be soaked overnight or boiled covered in water for half an hour before putting into the "bean roasting pot". Either way, drain and rinse beans before adding to the pot in the next step.

  2. Add beans and all other ingredients to the “bean roasting pot". Add 1 cup (250 ml) of water and bake at 325° (160° Celsius) for 5 hours.

  3. Check beans regularly!  Add extra water if they become dry.

Note 1: Some people like extra ketchup and molasses.

Note 2: It is also possible to add ½ cup (125 ml) of chopped bacon, ham or salt pork to create a richer, more authentic taste and a few more calories.

YIELD: 1 pot of beans, approximately 6 servings. (We recommend a pottery bean pot.)