Heirloom Baked Beans

Total Time:
17 hr 25 min
25 min
Inactive Prep:
9 hr
8 hr
6 servings


  • Beans
  • 1 pound marafax beans or Jacob's cattle beans*
  • 1 gallon water
  • 1 smoked ham hock
  • *Cook's Note: Use cranberry beans if you can't find marafax or Jacob's cattle beans.
  • 2 teaspoons grapeseed or vegetable oil
  • 8 ounces smoked bacon, diced large
  • 2 Spanish onions, diced small
  • 3 cloves garlic, chopped
  • Pinch salt
    • Seasoning Mixture
    • 1/2 cup brown sugar
    • 2 teaspoon salt
    • 1 1/4 cups ketchup
    • 1/2 cup Dijon mustard
    • 1/4 cup cider vinegar
    • 1/4 cup molasses


        Soak the beans in the water with the hock for at least 8 hours, or alternatively you can bring the water, beans and hock to a simmer, simmer 5 minutes, then let sit for 1 hour.

        Cook the bacon in grape seed oil, then add the onion and garlic and cook slowly. Add the seasoning mixture: brown sugar, salt, ketchup, Dijon mustard, cider vinegar, and molasses, and mix through. Drain the beans, reserving the bean soaking water, and add the beans to the pan with the bacon. Add the bean soaking water to cover the beans in the pot by 2 inches, and then add the smoked pork.

        Bring the mixture to a simmer and bake in the oven for 8 to 12 hours, until cooked through.

        Alternately, precook the beans and add to the seasoning mix to reduce the cooking time in oven. Cook's Note: If beans are precooked, bake in the oven for 1 hour.