There’s something wonderfully comforting about a pot of homemade baked beans simmering away in the oven, especially on cool, damp days when you’re craving hearty, old‑fashioned food. These Old Fashioned Classic Baked Beans are a true family classic — rich, robust, and deeply satisfying, just like the ones generations before us made and loved.
With simple pantry ingredients, a long slow bake, and that subtle sweetness that makes every bite feel nostalgic, this recipe is perfect as a cozy side or a wholesome meal all on its own. Whether you enjoy them for breakfast, dinner, or tucked into casseroles and wraps, these baked beans bring warmth, comfort, and timeless flavour to the table.
There is nothing too unusual required for these.
- 2 cups (454g) dried navy beans
- 5 cups (1.18 liter) cold water
- pinch of baking soda
- 1 medium onion, peeled and sliced
- 1 1/2 tsp salt
- 2 tsp cider vinegar
- 1 TBS soft light brown sugar, packed
- 1/2 tsp dry mustard powder
- 1/4 cup (60ml) molasses
- 1/2 cup (125g) tomato ketchup
- pinch of black pepper
- 1/4 pound (100g) salt pork, or streaky bacon
White Pea Beans (2 cups) These are the traditional choice for old‑fashioned baked beans. They hold their shape beautifully and develop that hearty, creamy texture during the long bake . You can however use other dried beans. My great Aunt Melva always used dried soldier beans.
Cold Water (5 cups) Used to simmer the beans until nearly tender. Keep an eye on the pot and add more water if needed to prevent scorching while they cook .
Onion (1 medium) Adds sweetness and depth. The onions soften into the beans as they bake, helping build that rich, comforting flavour. You can slice this. Mom always left hers whole. I loved eating it when the beans were done.
Salt (1½ tsp) Seasons the beans and balances the sweetness of the molasses and ketchup. If using salt pork, you may want to reduce the amount.
Apple Cider Vinegar (2 tsp) A small but important ingredient — it brightens the flavour and helps balance the richness of the beans and molasses .
Brown Sugar (1 tbsp) Adds gentle sweetness and helps create that glossy, caramelized finish baked beans are known for.
Dried Mustard Powder (½ tsp) A classic baked‑bean ingredient that adds tang and complexity. Keen’s is what I use. No dry mustard?Prepared mustard also works perfectly.
Fancy Molasses (¼ cup) The heart of the recipe. Molasses gives the beans their deep colour, old‑fashioned flavour, and subtle sweetness — a true hallmark of traditional baked beans .
Tomato Ketchup (½ cup) Adds body, sweetness, and a touch of acidity. The “no salt added” version helps you control the seasoning more precisely .
Black Pepper (Pinch) Just enough to warm the flavour without overpowering the beans.
Lean Pork/Salt Pork/Thick Cut Bacon (¼ lb) Placed on top before baking, it slowly infuses the beans with savoury richness as it cooks.
.JPG "Old Fashioned Baked Beans")
- Sort and rinse beans in running water, discarding any discolored beans and or any stones. Place into a bowl and cover with cold water. Cover with a tea towel, and leave to soak overnight. (I cover them with a tea towel to keep out any dust or insects.)
- The next morning drain, rinse again and then put into a large saucepan. Cover with the 5 cups of water and add a pinch of soda. Bring to the boil then reduce to a quick simmer. (They will have absorbed a lot of the soaking water. It is important to drain this off and add fresh water for cooking.)
- Cook until nearly tender, skimming off and discarding any foam which may rise to the top. (I just skim it off with a metal spoon into a bowl.)
- Add the onion slices, tomato ketchup, brown sugar, molasses, mustard powder, vinegar, salt and pepper to the saucepan with the beans. Stir gently to combine. (You don't want to break up the beans.)
- Pour into a deep casserole dish. Cover with the pork. Cover tightly. (If your baking dish doesn't have a cover use a couple layers of aluminum foil.)
- Bake in an oven which has been preheated to 250*F/130*C for 7 hours until tender and deeply browned. (Check on them periodically to make sure they are not drying out. You can add some boiling water if they are.)
- Remove 1 cup of the bean mixture, mash and then stir this back into the beans. Cover and continue to bake until tender. (This helps to thicken the juices.)
- One half to one hour before finishing, remove the cover to nicely darken up the beans.
Old Fashioned Baked Beans
This makes a big batch, but they freeze wonderfully. Classic and delicious. Better than anything in a can.
Ingredients
- 2 cups (454g) dried navy beans
- 5 cups (1.18 liter) cold water
- pinch of baking soda
- 1 medium onion, peeled and sliced
- 1 1/2 tsp salt
- 2 tsp cider vinegar
- 1 TBS soft light brown sugar, packed
- 1/2 tsp dry mustard powder
- 1/4 cup (60ml) molasses
- 1/2 cup (125g) tomato ketchup
- pinch of black pepper
- 1/4 pound (100g) salt pork, or streaky bacon
Instructions
- Sort and rinse beans in running water, discarding any discolored beans and or any stones. Place into a bowl and cover with cold water. Cover with a tea towel, and leave to soak overnight.
- The next morning drain, rinse again and then put into a large saucepan. Cover with the 5 cups of water and add a pinch of soda. Bring to the boil then reduce to a quick simmer.
- Cook until nearly tender, skimming off and discarding any foam which may rise to the top.
- Add the onion slices, tomato ketchup, brown sugar, molasses, mustard powder, vinegar, salt and pepper to the saucepan with the beans. Stir gently to combine.
- Pour into a deep casserole dish. Cover with the pork. Cover tightly.
- Bake in an oven which has been preheated to 250*F/130*C for 7 hours until tender and deeply browned.
- Remove 1 cup of the bean mixture, mash and then stir this back into the beans. Cover and continue to bake until tender.
- One half to one hour before finishing, remove the cover to nicely darken up the beans.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I like to treat myself to a ham/gammon steak every now and again, and I usually like to shake things up a bit when I do. You could get a gammon steak grill at most pubs over in the UK, served with chips and either a fried egg or a ring of pineapple on top. The fried egg never really appealed to me, but I always enjoyed the pineapple. Today I created a curried pineapple sauce to serve with them instead and it went down a real treat!
Over in the U.K. you never saw "ham" steaks, just gammon steaks. Gammon is simply uncooked ham. It's been smoked and cured but has never been cooked, so you do need to cook them, whereas ham can be eaten as purchases unless otherwise instructed.
In this recipe the steaks are browned and then kept warm while you make the sauce. This sauce is very simple. You can use fresh pineapple as I have done, or well drained tinned pineapple in juice. Both work very well.
I don't use a lot of curry powder in the sauce. Just a half a teaspoon of a medium curry powder. You could certainly use more or even a stronger curry powder if you like the flavour and the heat. I didn't want to overwhelm the natural flavour of the gammon steaks with too much. There is also some maple syrup in there, for a North American touch along with both butter and dark brown sugar, just a touch.
Altogether it makes for a lovely sweet and tangy sauce with a hint of spice that goes so very well with the flavour of the gammon. I think you will enjoy it! I served it with some lemon rice and fresh garden beans. It was a really delicious dinner!
- 1 pound of ham/gammon steaks cut into 4 servings, fat edge slashes at 1/3 inch intervals (the slashing helps to prevent the steaks from curling up)
- 2 cups cubed fresh pineapple
- 2 TBS pure Maple Syrup (I like the Amber Grade)
- 1/2 tsp medium curry powder
- 1 TBS unsalted butter
- 1 TBS packed dark soft brown sugar
Ham/Gammon Steaks Gammon is simply raw ham — the hind leg of the pig cured like bacon but sold uncooked, so it needs full cooking before serving. It may take slightly longer than ham steaks. Slashing the fat edge helps prevent curling in the pan and ensures even browning.
You can use fresh pineapple, as shown, or well‑drained tinned pineapple in juice. Both caramelise beautifully and give the sauce its sweet‑tangy backbone.
Pure Maple Syrup A touch of amber‑grade maple syrup adds North American warmth and depth to the glaze, helping the pineapple turn glossy and golden as it cooks.
Medium Curry Powder Only ½ teaspoon is used — just enough to add gentle warmth without overwhelming the natural flavour of the gammon. You can increase it if you prefer more heat, but the mildness is part of the charm.
Butter Butter enriches the sauce and helps the pineapple caramelise. It also gives the glaze a silky finish once melted and combined with the sugar.
Dark Soft Brown Sugar Just a tablespoon is needed to round out the sweetness and help the glaze thicken into that lovely sticky coating that clings to the steaks.
- Heat a large non stick skillet over medium high heat. Spray with some low fat cooking spray. (Alternately you can use a small amount of cooking oil. I like light olive or avocado oil.)
- Brown the steaks on both sides for 6 to 8 minutes, turning halfway through the cooking process. (Slash the fatty edge of the meat prior to cooking, at 1/2 inch intervals. This will help to keep it from curling up.)
- Remove and set aside to keep warm.
- Add the pineapple, maple syrup and curry powder. Toss to coat. Add the butter and cook, stirring until the pineapple is golden brown and glazed. Add the brown sugar and stir to melt the sugar. (Try not to be in a rush. You don't want to risk burning the sugar, so keep the temperature at about medium heat.)
- Return the ham steaks and turn them in the sauce. Heat through and then serve.
🔪 Slash the fat edge to prevent curling Gammon/ham steaks tend to curl as they cook. Slashing the fat edge at ⅓‑inch intervals keeps them flat and helps them brown evenly.
🔥 Get the pan properly hot Heat your non‑stick skillet over medium‑high heat before adding the steaks. This ensures good caramelisation and prevents steaming.
⏱️ Don’t overcook the gammon Gammon is raw ham, so it needs cooking — but not too much. Brown each side for 6–8 minutes, turning halfway. Overcooking makes it tough.
🍍 Fresh or tinned pineapple both work beautifully Use fresh pineapple for a brighter flavour, or well‑drained tinned pineapple in juice for convenience. Both glaze wonderfully.
🌶️ Keep the curry powder gentle The recipe uses just ½ teaspoon of medium curry powder — enough warmth without overpowering the ham/gammon. Add more only if you prefer a stronger kick.
🍁 Use real maple syrup for the best glaze Amber‑grade maple syrup adds depth and helps the pineapple caramelise into a glossy, sticky coating.
🧈 Let the butter melt fully before adding sugar This ensures the brown sugar dissolves smoothly and the sauce becomes silky rather than grainy.
🔄 Turn the steaks in the sauce at the end Once the pineapple is golden and glazed, return the gammon to the pan and turn it in the sauce so every surface gets coated.
👨👩👧 Mild enough for kids, flavourful for adults The sauce has just a hint of spice — perfect for family meals.
🍚 Serve with something bright and fresh Lemon rice and green/yellow beans make a lovely contrast to the sweet‑spicy glaze.
Curried Pineapple Glazed Ham/Gammon Steaks
Simple, quick and easy with fabulous flavours! I served it with lemon rice and green and yellow haricot beans.
Ingredients
- 1 pound of ham/gammon steaks cut into 4 servings, fat edge slashes at 1/3 inch intervals (the slashing helps to prevent the steaks from curling up)
- 2 cups cubed fresh pineapple
- 2 TBS pure Maple Syrup (I like the Amber Grade)
- 1/2 tsp medium curry powder
- 1 TBS unsalted butter
- 1 TBS packed dark soft brown sugar
Instructions
- Heat a large non stick skillet over medium high heat. Spray with some low fat cooking spray.
- Brown the steaks on both sides for 6 to 8 minutes, turning halfway through the cooking process. Remove and set aside to keep warm.
- Add the pineapple, maple syrup and curry powder. Toss to coat. Add the butter and cook, stirring until the pineapple is golden brown and glazed. Add the brown sugar and stir to melt the sugar.
- Return the ham steaks and turn them in the sauce. Heat through and then serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Social Icons