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Baked Beans with Pork Shoulder

This hearty baked bean recipe is great for pork lovers. Make these ahead of time and serve them at a barbecue or picnic event. They're also great straight out of the bowl on a cold night.


Don't worry about the quantity as this keeps well in the fridge and indeed improves with a few days storage.

If you become bored with them after a few days, add some marmalade or candied ginger.


  • 7 dry beans; marrow, pinto, navy, pea, cranberry or a mixture
  • 2 water (can be stock)
  • 3-5 pounds pork shoulder or butt (could be fat back, sausage, bacon)
  • 2 molasses
  • 1 cup sugar or to taste
  • 1 can tomatoes (28oz)
  • 1-2 pounds onions
  • bay leaf
  • garlic
  • cayenne
  • herbs
  • soy sauce
  • salt
  • mustard (dry or wet)
  • pepper
  • liquid smoke (just a little!)


  1. Start with a really large oven pan. A full depth 16 x 22 counter pan with a cover is about right. Cover tightly and leave overnight in a very low oven, 250 degrees F. In the morning, allow the beans to cool, take out the meat, bone it, and cut it up appropriately.
  2. Put the beans and meat back in the oven uncovered until hot through and the top is colored. Correct the seasonings -If beans are too wet, throw in a handful of rice to tighten them up. Bread crumbs will do the same thing but quicker. 

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I like baked beans, but there's always too much sugar in prepared baked beans, so I like to make my own. I reduced the sugar by half and the molasses by a quarter. These beans have a good BBQ flavor and hold up to slow cooking because you start with dried beans. And it's very economical!


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