Matt Murphy's Baked Beans Recipe

Name: Matt Murphy's Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb white beans; 1 small white onion, diced; 3 stalks celery, diced; 3 tablespoons chopped fresh sage; 1 ½ tablespoons chopped fresh thyme; 6 tablespoons butter; 1 tablespoon toasted and ground whole fennel seed; 1 tablespoon toasted and ground whole coriander seed; 1 cup red wine; ½ cup honey; 1 tablespoon molasses; 2 tablespoons tomato paste; 3 cups chicken stock; water (as needed to cover/add to beans); 2 tablespoons cider vinegar, to taste; salt, to taste; black pepper, to taste

Servings: persons

1 lb white beans
1 small white onion, diced
3 stalks celery, diced
3 tablespoons chopped fresh sage
1 ½ tablespoons chopped fresh thyme
6 tablespoons butter
1 tablespoon toasted and ground whole fennel seed
1 tablespoon toasted and ground whole coriander seed
1 cup red wine
½ cup honey
1 tablespoon molasses
2 tablespoons tomato paste
3 cups chicken stock
water (as needed to cover/add to beans)
2 tablespoons cider vinegar, to taste
salt, to taste
black pepper, to taste

1
Soak the beans in water overnight.
2
Drain.
3
In a large Dutch oven, sweat** the onion, celery, sage and thyme in the butter.
4
Add the drained beans, fennel and coriander seeds, red wine, honey, molasses, tomato paste and chicken stock.
5
Add water until beans are covered.
6
Preheat oven to 350F.
7
On stove top, bring bean mixture to a boil.
8
When mixture boils, remove Dutch oven from stove and place in preheated 350F oven.
9
Bake, stirring often for at least 6 hours, adding additional water as needed.
10
When beans are done, stir in vinegar, salt and pepper to taste.
11
**sweat=cooking vegetables slowly, over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb white beans, 1 small white onion, diced, 3 stalks celery, diced, 3 tablespoons chopped fresh sage, and more.

Yes, Matt Murphy's Baked Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matt Murphy's Baked Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions