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.

Reviews Add a comment

  • mromeo183
    30 MAY, 2016
    Flavors excellent. Not too sweet, orange peel and thyme added nice notes. Four slices bacon was plenty for the top. Almost none of the cooking times were right for us. We used small white navy beans. They were tender done in 45 minutes, not the 60-90 of the recipe. Baked them at temp and time of the recipe. There was too much liquid at end and bacon was flabby. Turned oven to 375 for finishing another 15 min. Think 300 degrees per recipe is too low for last 45 min. Would use 375.
  • avidmysterylover
    27 MAR, 2012
    Sounds great but he did not cover and the recipe calls for 1 hour covered and 45 minutes uncovered. Which one????