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Baked Beans


3 cups of dried white navy beans

1 can tomato paste 

2 bay leaves

1/2 pound (1/4 kg) beef bones or pork bones

6 slices of uncooked side bacon chopped into 1 inch pieces (optional)


1/4 cup of molasses 

1 large onion, chopped

6 cloves garlic, finely diced 

2 tablespoons Dijon mustard 

4 tablespoons apple cider vinegar

4 tablespoons Worcestershire

1 tablespoon hot sauce

1/2 teaspoon salt 

1 teaspoon black pepper

1/2 cup brown sugar

2 tablespoons oil

Baked Beans


1. Some people like to soak dry beans over night in water. I think it makes the beans too soft and skip this step.

2. Place beans, bones, pork slices, and bay leaves in a crock pot or large pot. Submerge beans with water, cover with a lid, and simmer. Check water level every 30 minutes. Stir occasionally.

3. Cooking times vary for beans. When beans are slightly firm, add remaining ingredients and simmer until beans soften.

4. Add more sugar and salt for taste.

Tip: I reduced the sugar in half.

Tip: For friends who cannot eat pork, I substitute beef bone for pork bone.


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Jalan Desa Senadin
Miri, Sarawak 98000