New This Month

Baked Beans


Serve this sweet and savory side dish from chef Hugh Acheson, author of "A New Turn in the South," with his Pan-Roasted Pork Chops and Agrodolce recipes.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7110


  • 2 cups dried white navy beans, covered with cold water and soaked for 24 hours
  • Cold water
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon finely grated fresh orange zest
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry mustard
  • 2 tablespoons maple syrup or sorghum syrup
  • 2 cups Chicken Stock for Baked Beans
  • 6 slices bacon, cut crosswise into 3-inch-long pieces
  • 1/2 teaspoon coarse salt


  1. Preheat oven to 300 degrees.

  2. Drain soaked beans and transfer to a large, heavy pot. Add enough cold water to cover by 2 inches and bring to a boil; simmer until beans are tender, skimming foam that rises to the top as necessary, about 60 to 90 minutes. Drain, reserving 1 cup cooking liquid.

  3. Place beans and reserved cooking liquid in a heavy 3-quart baking dish with a lid. Add thyme, orange zest, garlic, dry mustard, maple syrup, and chicken stock. Arrange bacon over beans, cover, and transfer to oven; bake for 1 hour. Remove lid and continue baking 45 minutes more. Season with salt and serve.

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