Horn and Hardart Baked Beans
Experience the nostalgic comfort of Horn and Hardart Baked Beans, a classic recipe that combines tender navy beans with a rich, sweet, and smoky sauce. This iconic dish captures the essence of timeless American home cooking with layers of flavor from brown sugar, molasses, and a touch of smoked paprika. Bacon adds a savory depth, while sautéed onions lend a subtle sweetness to the mix. Slow-baked to perfection in a Dutch oven, these hearty baked beans develop a luscious, thick sauce that pairs beautifully with everything from barbecues to crusty bread. Perfect for gatherings or a cozy family meal, this recipe is a must-try for those seeking an authentic taste of a beloved culinary tradition.
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Recipe Information
Ingredients
- 1 pound navy beans
- 1 teaspoon baking soda
- 1 medium onion, finely chopped
- 1 cup brown sugar
- 0.333 cup molasses
- 0.333 cup ketchup
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 4 slices bacon, diced
- 4 cups water
Instructions
Rinse and sort the navy beans to remove any debris or damaged beans.
In a large bowl, soak the navy beans in water overnight or at least 8 hours. Drain and rinse before using.
In a large pot, add the beans and cover them with water. Stir in the baking soda. Bring to a boil over medium-high heat and cook for 15 minutes.
Drain and rinse the beans with cold water to remove the baking soda residue.
Preheat your oven to 300°F (150°C).
In a medium skillet over medium heat, cook the diced bacon until it begins to render its fat but isn’t completely crispy. Remove the bacon and set aside, leaving the fat in the skillet.
Add the chopped onion to the skillet with the bacon fat and sauté until translucent, about 5 minutes. Remove from heat.
In a small bowl, whisk together the brown sugar, molasses, ketchup, dry mustard, smoked paprika, salt, and pepper.
In a large, oven-proof pot or Dutch oven, layer the beans, cooked bacon, and sautéed onions.
Pour the molasses mixture over the layers, and then add 4 cups of water. Stir gently to combine, making sure the beans are just submerged.
Cover the pot and bake in the preheated oven for 4-5 hours, stirring occasionally. Add more water during cooking if the beans appear too dry.
Once the beans are tender and the sauce has thickened, remove the pot from the oven. Let the beans sit for 10-15 minutes before serving.
Serve warm as a side dish or enjoy with crusty bread for a hearty meal!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5098 mg | 222% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 239.4 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4092 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
