Flashback Friday brings us back to April 7, 2010, when I posted Tanta Suzie's bean recipe.
This past summer we had the joy of bringing back an old family tradition and with the help of many cousins we recreated a contemporary version of the 'Schmidt Reunion.'
The original bean pot was found and we resurrected Tanta Suzie's bean recipe once again.
Here's a little story about this bean pot, which I remember as a small little girl. Every summer the annual Schmidt gathering would meet at Berthusen Park, just across the line, close to Lynden, WA. I looked forward to this annual reunion and it became one of my summer highlights. I always remembered this bean pot with it's rich smoked flavors. I was excited when my mother gave me a replica of this pot as a gift in my early years.
"The trick was," Tante Suzie said, "they need to be baked in a bean pot." She has since passed on to eternity, but the memory has never faded. It was such a privilege to relive the family reunion and listen to the stories from long ago and appreciate the heritage that they have shared with many generations. After several phone calls you now have the corrected version of the original bean recipe. I always double this recipe.
"The trick was," Tante Suzie said, "they need to be baked in a bean pot." She has since passed on to eternity, but the memory has never faded. It was such a privilege to relive the family reunion and listen to the stories from long ago and appreciate the heritage that they have shared with many generations. After several phone calls you now have the corrected version of the original bean recipe. I always double this recipe.
Bean Recipe
- 1 pound navy beans (2 cups)
- 4 cups water
- 2 teaspoons salt
- 1 teaspoons soda
- Soak beans over night. Drain and rinse thoroughly.
- Add fresh water and 1 tsp. soda and simmer for an hour. Drain and rinse thoroughly
- Add the beans to the pot or you can also use a slow cooker.
- 1/2 pound sliced bacon or salt pork
- 1/4 cup maple syrup
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 1 large onion chopped
- 1 teaspoon dry mustard
- 2 cups tomato juice
- 1 bay leaf
- 1 clove garlic minced
- 1 teaspoons salt
- farmer sausage (optional)
- Heat oven to 275°
- Disperse the meat evenly throughout the whole pot.
- Combine syrup, molasses sugar mustard, onion and dry ingredients into a bowl, mixing thoroughly.
- Pour mixture over beans and stir well.
- Cover with 2 cups tomato juice.
- Bake slowly covered for 5-6 hours stirring hourly.
- If you feel the beans are drying out add more tomato juice.
- Add sliced farmer sausage halfway through the cooking. (optional)
It might look like extra work, but the taste is worth it.
But wait...Tanta Suzie's son, Ron also has created his own version. I love it just as much and when he gave me his recipe, it was a bit of this and a carton of this and a pinch of this with no exact amounts.
This is my version of Ron's recipe.
Ron's Recipe
- 4 cups navy beans
- 1 cup 'fancy' molasses
- 1 tablespoon blackstrap molasses
- 3 tablespoons dried mustard
- 1 medium sized shallot (onion)
- 1 cup packed brown sugar
- 6 cups tomato juice
- 1 lean pork hock
- Prepare beans using the same method above.
- Remove all meat off the pork hock dicing it finely. It's important to remove all the gristle from the meat. This takes some time, but it creates that smokey flavor.
- Combine molasses, mustard, onions, brown sugar, tomato juice and mix well.
- Add the pork to the beans and cover with sauce mixture.
- This recipe tends to be a bit more soupier than thick.
- Cook in a slow cooker at low for 9 hours.
The legacy lives on!

I confess that we have a favorite brand of "baked beans" to which we add many of the same ingredients, baking it in a crock bowl in the oven until it is of the right "doneness". I love my crock casserole bowl and it has many uses in our house. Maybe one day I'll try from "scratch".
ReplyDeleteThanks again for this blog!
ReplyDeleteIt's quite amazing how many times, you post exactly what I need.
I make a bean dish about once every 9 months....not very often. Well, last night I decided to soak beans for today's meal, and now I have a recipe to go with it :>) Once again MGCC came through-May God richly Bless you girls!
~lisa
I make these homemade baked beans once in awhile and they are very good but most of the time I cheat with 'canned beans':)
ReplyDeleteMarg, I love your bean pot and the story that goes with it!
You have been such a blessing to us, through your sharing of so many great recipes, and the wonderful memories that you share along the way. Thank you so much!
ReplyDeleteDeanna
You cannot beat the results from an old fashioned bean crock. I still have my grandmothers and I am scared to death to break it. They are difficult to find.
ReplyDeleteKim
Oh my goodness!! Not many days ago, I told my husband the Van Camp P&B's I had been buying for years just didn't taste the same. I told him I wished I could find a recipe. Guess what, my Mom gave me a crock pot similar to yours that had a note in it that it belonged to my grandmother and she carried pork & beans in it to family gatherings. I just went and got it from my old pie safe, washed it up and I will be trying it soon. I measured it and it only holds 6 cups of water so probably not as big as yours. I think I can cut your recipe in 1/2 and it would be plenty for my husband and me. I wish I could send you a picture of it. I am 65 so just imagine how old the pot is. I am so excited & thanks for the recipe - I will try it the first of next week and will let you'all know. Pat/Texas
ReplyDeleteI love the pot and all the stories that come with it! I want some pork & beans please :)
ReplyDeleteExcellent. Wonderful! You have been reading my mind. I love old fashioned baked beans, but do NOT like the canned ones. I have had trouble finding the right white beans though that I remember from years gone by. Now, I see only the little pea sized white.
ReplyDelete**Do any of the MGCC know of farms in Canada where they are growing beans? I once had a chance to get a bag, and although dried, they were 'freshly' dried, not five years ago. What a difference in taste!
anon1
My mom gave me a bean pot years ago and i have never used it. I saw this post and had to go dig it out. We will be having baked beans this weekend!
ReplyDeleteThanks for sharing the recipe.
wistfully sighing... wishing I had a bean pot! I'm going to try this in my crockpot though!
ReplyDeleteMore beans please! I love baked beans but my hubby is not a fan. This is just the thing for a bigger gathering, like the next potluck. I can enjoy them and they will be eaten.
ReplyDeleteRemember Berthusen Park? I live about 2 mins. from it and we love to play there in the summer!
ReplyDeleteMelissa in Lynden
I know Berthusen well! I am from Lynden :) I see that my sister, Melissa has already commented. It is a beautiful park with awesome walking trails. We love your blog. Thank you for sharing your wonderful recipes!
ReplyDeleteJenny
I have a similar bean pot that has been used many times over the past 38 yrs. As I was cleaning out my mom's house recently, I came across hers...a wedding present, 65 yrs ago. I hope to claim it on my next visit. My recipe is similar to yours, but start with VanCamp's beans.
ReplyDeleteThanks for the memories.
Beckie in Brentwood, TN
I grew up with a similar bean pot and found one for myself a long time ago at a thrift shop. Always, always the baked beans are made in the bean pot. Nothing else will do.
ReplyDeleteJody
I've been lurking and admiring your recipes for awhile.
ReplyDeleteThat said, it is hard to beat canned B&M Baked Beans. I get the vegetarian variety and may throw in extras like onions, etc. Most other brands of baked beans are not remotely in the same class.
I Have This Same Pot! My Grandmother made the same baked beans in it that you have here! Thanks for recalling that loving memory for me! Yummers!
ReplyDeletebeans beans,
ReplyDeletethe musical fruit,
the more you eat
the more you toot.
we are a very musical family...;^D.
another good recipe to try...now where to find me one of them bean pots......;-)
my grandma had a little crock like that - i think se too served prok znd beans in it.. :)
ReplyDeleteThis sounds like a good recipe! Have you ever tried it in a slow cooker? Thanks for all the wonderful recipes you post.
ReplyDeleteOhh .. my mouth is watering !!
ReplyDeleteI used to love berry season becasue then Mom would open a pork and beans can for a quick lunch. But I LOVE the smell and taste of 'made-from-scratch' pork and beans...
I'll make this soon!
great story, & good recipe too!
ReplyDeleteThese look great. I'd love to try making Tante Suzie's baked beans...yummy.
ReplyDeleteOnce again I'm wondering how I let my mom's big bean pot leave my possession .. .I will have to find another. .because this looks just so yummy. Thanks Marg.
ReplyDeleteLove the story behind the recipe and the infamous bean pot. Thanks for sharing this with us, Marg
ReplyDeleteYour Tante Suzie is my "Omi". I know that this recipe is awesome because I make it all the time! What a nice treat to come home tonight and find that beautiful photo of Omi with the recipe on your website. Thank you for sharing with all your followers.
ReplyDeleteShannon please email me...I would love to meet you..Catch the latest with me on my website blog.
ReplyDeletehttp://margs-home-again.blogspot.com/
Marg
Being a New Englander growing up, Pork and Beans was a weekly staple. Thanks for the recipe, will try this soon.
ReplyDeleteLoved this post Marg. The beans sound mouth watering good. Kathy
ReplyDeleteYou knew her as Tante Suzie, but I knew her as Omi. I never had the privilege of tasting baked beans made by her. She was terminally ill when I met her and I only spoke to her once. It was at a Christmas gathering about a month before she died. I was introduced to her and she said only one thing to me in that wonderful accent of hers: "You will marry my granddaughter, yes?" I did. No one could say no to Omi. Omi passed the baked bean recipe (and many others) down to her grandchildren and I have been enjoying them ever since.
ReplyDeleteThis past Easter was a tribute to the Mennonite culinary heritage. We had wareneki (sp?), bienenstich, obst moos (cherries and apricots), perishky, plushke,zwiebach and hot cross buns; all recipes from MGCC. They were all fantastic and thank you for the extra 10 pounds.
One last thing. John and Suzie Doerksen both loved the Lord and their spiritual heritage has reached down 3 generations (so far). Praise God for their faith.
I can't wait to try this recipe, but it would have to be for a potluck, as my husband and daughters do not care for pork 'n beans. In the picture you show catchup, but the recipe doesn't show it. Is that instead of tomato juice?
ReplyDeleteThank you Five Oh for your wonderful comments about our rich heritage and about OMI. That must of been a very special experience for you to have received those words.
ReplyDeleteIt' wonderful to see how you celebrated Easter. Yes, there's nothing like eating our traditional food along knowing that these people lived the walk and gave us strong a strong faith.
There is nothing like sharing our rich heritage.
Thank you so much! After realizing our favorite "so delicious" beans had MSG (no!no!) we have been looking for a good recipe = one that doesn't call for "ketchup". This looks fantastic and I can't *wait* to try it!
ReplyDeleteHave to love old loved recipes with a story. Thanks so much, I will be giving thes a try!
ReplyDeleteHi Brenda,
ReplyDeleteYou are observant. Yes, please do not use ketchup. It's tomato juice.
I updated the recipe, but not all the pictures.
Thanks for visiting.
Marg
Oh my how I loved this story. Aren't tante's and grandma's recipes just the best! They knew how to cook from scratch!! I miss, miss, MISS grandma's house, the meals shared there. I don't know if there was one particular thing she was known for, other than always having something good to put on the table when we'd come to visit.
ReplyDeleteThank you so much for sharing this story and taking me back to a very special time!! I do have a pretty good P&B recipe, but will definitely be trying this one :)
Sara
I love your blog and have enjoyed so many recipes already...
ReplyDeleteLast night I put the navy beans in salted water to soak...today I put the rinsed beans in a pot of water w/1 tsp baking soda to simmer and just checked them to see that most have exploded....oops, what did I do wrong??
Oh My!
ReplyDeleteDid you by any chance put a lid on?
I just looked up your question on the internet... I just let them simmer in an open pot on the stove for about 45-60 minutes. They have never burst.
Does anyone else have any suggestions?
Marg
I have a Tante Suzy too. Just wondering, you show a bottle of ketchup and mustard in your bean pot picture. Do you add a squeeze of these to the mixture?
ReplyDeleteHi Ang,
ReplyDeleteYou are observant. Omit the ketchup. It's tomato juice, instead.
I updated the recipe, but not all the pictures.
Thanks for visiting.
Marg
I love hearing stories that go with food! Now I have to search for a bean pot!! Thank you so much for your site - it's the most delightful and uplifting blog there is.
ReplyDeleteI am just about to put the beans in the oven but I'm not sure if it's 2 cups of tomato juice or 4 in total? Help???
ReplyDeleteAvril
Hi,
ReplyDeleteI reread the instructions....and I see that it says to add 2 Cups of Tomato juice..as I said, you may add abit in the last hour, just to avoid it from drying out.
Hope your beans have been a success.
These look wonderful! Putting them in the crock pot today, with home grown pork too. Can't wait to taste them! Thank you for sharing. I'll be coming back for more recipes soon.
ReplyDeleteI was about to soak the beans to make this recipe, measured out 5 cups of beans and weighed them to be double sure that I got it right - well, they weighed over 2 pounds! I found that 1 pound of dry navy beans is actually about 2 1/3 cups. I'm assuming that is the right amount for this recipe. You might want to make that correction to avoid confusion : )
ReplyDeleteThank-you Elsie for your correction. That is an oversight...and I changed it to two pounds which is close to 5 cups, give or take a bit.
ReplyDeleteI hope that you could still make the necessary adjustments to your recipe and that it was tasty.
Oh, that changes everything! I made them with half the beans and it was OK but now I'm going to have to make them again so I get the real deal : ) Thanks!
ReplyDeleteI am a Dutch woman who spend six months in Northern Alberta for MCC with an American Mennonite girl, many years ago. She taught me how to make cookies and bread! I still cook from the More with Less cookbook.
ReplyDeleteI noticed the "Tante" and "Omi" titles and was struck by how many Dutch words apparently still survive overseas... Tante being aunt. For Omi, we use it in different ways: either for grandmother's mother or in the Frisian name for grandma. I used to call my grandma "oma".
Do the words "oom" (uncle) and "opa" (grandfather) survive as well?
Suzanne
Yes both 'oom' and 'opa' do survive.. my kids dont use them, but I grew up with them. It was actually the older generation that used them the most.. I knew when my dad said, 'oom Peta', that it was his uncle peter, mine was..uncle Peter.
DeleteI have been looking for a bean recipe and I will definitely try it this week!! I have a question though... I now have a slow cooker and am wondering if I can use it? If so, would you kindly let me know how to adjust this wonderful recipe? Like, should I use this recipe on low or high heat, etc?
ReplyDeleteThank you for being a blessing to me MGCC... I am a Mennonite girl who left my hometown of Altona, Manitoba to a small city in Orillia, ON three years ago and I miss the Mennonites and our food! Hugs to all...
Hi Anonymous,
ReplyDeleteI have never owned a slow cooker. But I surely don't know why you could not simmer them on a slow heat, just making sure you have enough moisture.
In fact if it works, please let me know the results, then I can add a tip at the end of my post, about the slow cooking method.
Cooking involves experimenting and I hope this works for you.
Have a good day.
I just read Judithann said she lived in Altona MB. and moved to Ont. My name is Eileen Bartsch and I grew up in Winkler which is approximately 20 miles from Altona. We have also moved first to Saskatchewan and then 2 years ago to Oliver B.C. I am a full fledged Mennonite and enjoy comparing my recipes with yours. you have no idea how many people speak about your site. Keep up the good work. i have a daughter who lives in Abbotsford and also uses your site.
ReplyDeleteI noticed some of the comments said that it was hard to find bean pots to buy. I found them on Amazon.com. If you shop online they are easy to find.
ReplyDeleteWonderful story and recipe...thank you!
ReplyDeleteI have a set of handmade pottery canister/crocks with lids that say "microwave and dishwasher safe " on bottom. Are these bean pots? Look to be about 1/2 and 1 gallon containers. They currently hold serving spoons, etc.
ReplyDeleteI see another commenter mentioned MSG (or now relabeled as modified food starch or natural flavor...thanks FDA), that said, there are no beans anywhere here that do not have one or the other, so tonight....beans from scratch. Your recipe looks just right.
ReplyDeletethanks,
Frank in AZ
This may be a silly question, but when I simmer the beans is it baking soda I'm adding or pop (soda). And when I simmer do I add more water? Thanks! First timer :)
ReplyDeleteDo you cook the bacon first?
ReplyDeleteI am more than happy to answer you, especially when you are a first timer. Congratulations for taking a big step forward.
ReplyDeleteAfter the beans have soaked over night...drain them with cold water. Put the beans back in the pot, cover them with water, add baking soda, and simmer them for about 1 hour. Keep the beans covered with water.
I do not cook the bacon first. I just cut it up and lay it in the pot between the beans. Hope this has been helpful. Let me know how they turn out.
Thanks for this great recipe! I have been looking for a "from scratch" pork and beans recipe for some time now and I stumbled on this one. I love your website and cook from it often. I am a "from scratch" cook and most of your recipes are as well, or I can modify them. I don't have a bean pot, but will sure look for one!!
ReplyDeleteThank you for the recipe, I'm looking forward to trying it. I have to say though if it wasn't for reading the comments I'd be a bit lost on how to make this. So thank you readers and your comments!
ReplyDeleteI made this recipe today and found it to be excellent. I only varied in the amount of tomato juice by adding more, something like 12 ounces more since it was really thick. I used my cast iron Dutch oven and the recipe fit perfect in it. After the hour of stove top simmering it was out of the oven in four hours. The beans were a little more broken down then I would have liked so next time less stove top time and keep the oven time the same. Most excellent and it will go well with my smoked brisket and the cored and seasoned cabbage head, that should be done around 2:00 this morning : ) Happy 4th of July to any BeanHeads that should read this in time.
ReplyDeleteIs the temp F or C.
ReplyDeleteMarg is unavailable to answer your question at the moment, but a slow oven at 275 would be Fahrenheit. It is a most delicious recipe I have made it myself and even bought a bean pot at a thrift store, just because. :)
ReplyDeleteI have only made them in a crock pot and they take about 6-7 hours to cook. they turned out excellent..it is the only way I do them....I used your same recipe...thank you.....
ReplyDeleteThis sounds more like Boston Baked Beans than it does Pork N Beans. This is what my mother in law madee for years as Boston Baked Beans.
ReplyDeleteTried this for first time (cooking as I type). Two pounds is too many for two of us so I halved the beans but FORGOT to halve everything else. Doing it in crock pot on high as well. I will advise as to my results later.
ReplyDeleteOh, I also substituted a half pound of smoked pork (leftover ribs cut off when trimming St Louis spares).
Update: beans on hi in crock pot were done in 3 hr. All that juice "steamed off" but I want them a bit drier so it's cooking on low for ~ another hour.
ReplyDeleteI find it way too sweet for my tastes so will halve the maple syrup next time. I also found it needed some salt so added 3/4t of sea salt. It's also bland to my taste so I added 1t of cumin.
I think I got fresh dried beans as these were soft after 8hr soak. Last time I made beans (different recipe), they were still like buckshot after 8hr on high.
Good srecipe for a starting point. Thanks!
2nd update: after sitting for a day, these are great!! My 20 mo old granddaughter made a meal out of them.
ReplyDeleteAs stated, I halved the beans but every other quantity remained the same (in effect, doubled the spices & liquid). It works.
A keeper :)
I made these beans about a month ago. They went over VERY well, and taste GREAT with brisket!!! Everyone really enjoyed them - even our daughter who tries to be a picky eater. Am making these again tomorrow (soaking tonight). I'll be adding a little extra tomato juice as I found they dried out a bit. YUM!
ReplyDeleteto me pork and beans means pork. I slow cook the bacon, dice up and put in pot, use the grease to brown 1 ib of pork, put in cooking pot. The toughest pork will work, for me not to much fat.
ReplyDeleteWhat a wonderful story and picture to go with the recipe. I was going to use the recipe, but have a question. Do you soak the beans in the 4 cups of water? Does the salt go in when you soak the beans, or when you cook them?
ReplyDeleteThanks!
Hi,
DeleteYes soak the beans in 4 cups of water and add the salt to the water.
Only add the baking soda when you simmer them for one hour.
Wishing you the best tasting beans in town.
Oh, they look so brown and yummy! I'm bookmarking the recipe. We love beans around here!
ReplyDeleteUnfortunately I SOLD my bean pot at our neighborhood yard sale. Hated to but I was moving and trying to get rid of things I didn't use much. Of course now I wish I had it! Sigh. Somebody got a really good deal...
ReplyDeleteNo catsup or tomato juice in our family recipes. My father's family is from Boston and my husband's from New York. We do have bean pots . We do use dry mustard , molasses, navy beans, vinegar,...my side favors bacon, my mother in law used salt pork. We also call them baked beans, not pork and beans. We make a batch every 2-3 weeks, year round. I like them served over a slice of buttered bread with cottage cheese on the side.
ReplyDeleteMade Tante Suzie's recipe - tasted just like my Mom used to make and the house smelled so good while the beans were cooking. Thanks for posting this recipe and bringing back so many wonderful memories of my Mom
ReplyDeleteMade these in my crock pot yesterday - with just the bacon, because I didn't have anymore Detweiler's Farmers Sausage in my freezer. They were so very delicious. I also grew up with a Tante Suzie so when I write out this recipe for my Rolodex I will keep that name on the recipe with 5 stars beside it. Thanks girls. This is my go to site for all the great Mennonite recipes I grew up with.
ReplyDelete