Baked Beans #2

Prep: 15 minuted Cook: 2 hours for beans, 1 hour to bake


By Mary McDougall
I am continuously looking for a great baked bean recipe, with tasty beans and savory/sweet seasonings. I made this version for our family 4th of July party and we all liked it so much, it is going to become a new addition to our 10 day program menus.


  • 2 cups dried cranberry beans
  • 6 cups water
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup brown sugar
  • 1/3 cup prepared mustard
  • 1/4 cup molasses


Place beans and water in a large pot, bring to a boil, reduce heat and simmer for at least 2 hours until very tender. Pour off any excess water and set aside.

Preheat oven to 350 degrees.

Place onions and bell peppers in a non-stick saute pan with a small amount of water and cook and stir for about 5-10 minutes, until softened. Combine the beans and vegetables in a covered casserole dish. Place the remaining ingredients in a small bowl and mix well. Pour over the beans and vegetables and stir well to mix. Cover and bake for 1 hour. Stir and let rest for a few minutes before serving.