Honey Child’s Baked Beans

Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class.

Oven Baked beans

1 lb of navy beans (alternative-use borlotti or cannellini)

1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm)

4 garlic cloves (Tas Natural Garlic & Tomatoes, Old School Farm)

1 thumb-size chunk of fresh ginger

5 Tbs. dark brown sugar (alternative Honey Tasmania)

1 ham hock (Mount Gnomon Farm)

4-5 dried chipotle peppers sliced in thin ribbons (smoke & dry chillies from Tamar Valley Hydroponics)

2-3 bay leaves (Plants Direct Tasmania)

2 tsp. salt (Tasman Sea Salt)

Several grinds of black pepper

1 tsp. dried mustard powder

1 tsp thyme (Plants Direct Tasmania)

1 tsp. ground cumin

1 tsp. cayenne pepper

1/2 cup tomato juice (Tas Natural Garlic & Tomatoes)


Slice the onion. Smash and roughly chop the garlic. Peel and grate the ginger. Put all the ingredients into the covered dish . Pour in water to about 1 1/2 inches above the level of the beans. Mix well. Set your oven temperature to 120°C. Put your dish in the oven . Set the timer to 6 hours. At that point, check on the pot – the beans may be a bit hard, or not, depending on how dry they were to start with. Usually I find it needs at least 8 hours for the beans to get really tender and sort of caramel-colored. Add water as needed if it looks dry.

Enjoy. But if you can resist, let cool and refrigerate and reheat them the next day, Leftovers get even better.