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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Ruth's Baked Beans Recipe

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This recipe for Ruth's Baked Beans is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4# large navy beans
1 large can tomato juice
1 large can whole tomatoes
2# brown sugar
4T yellow mustard
2# bacon ends, not fried
salt and pepper
Directions:
Directions:
The day before baking, sort (remove any bad beans or gravel) and rinse beans. Place in a large kettle. Generously cover beans with water (they will expand) and soak overnight. Drain. Add fresh water to cover beans. Bring to boil. Boil until the beans "pop", approximately 30-40 minutes. Drain again. Pour into a large roasting pan. Add remaining ingredients. Cover and bake at 400º, approximately 30 minutes, until boiling. Then decrease the temperature to 325º. Continue cooking, covered, until they test done, about 4 hours.
Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
These beans are a family tradition. Mom has made countless batches of them for every large family gathering, including weddings, for the entire time the family was growing up.

 

 

 

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