If you are rooting for the Pats this weekend, this old school New England favorite is a must!  This is my Gramma’s recipe and it’s not only filled with a ton of flavor but tons of love!  A perfect game-day treat!  I serve mine with corn bread.  You can always jazz up your plain corn bread by adding fun ingredients like green onion, cheddar cheese, grilled corn, or even chorizo sausage!


  • 2 cups yellow-eyed beans (or navy beans)
  • ½ cup brown sugar
  • ½ teaspoon pepper
  • ½ teaspoon dry mustard
  • 1 teaspoon salt
  • 1/3 cup molasses
  • 1 stick butter
  • ¼ cup oil
  • ½ onion (not chopped, just a chunk of onion)


  1. Lay out beans on a large, solid sheet pan and place into Convection Steam Oven.  Steam 210˚ for 2 hours.  (You can also soak beans overnight).
  2. Preheat oven to “Bake” mode 325˚.  Place beans into a bean pot or large cast iron pot with a lid.  Cover beans with water and bring to a boil.  Par-boil for about 15 minutes.
  3. Drain beans and add all ingredients including onion.  Don’t stir the beans.  Add enough water to cover beans by about 2 inches.
  4. Bake for 5-6 hours until tender and scrumptious!
  5. Check every hour or so to ensure not extra water is needed.  If the beans seem like they are getting dry just add enough water to cover beans.