Baked Beans

Name: Baked Beans
Yield: Makes 6 to 8 servings
Ingredients: 1 pound dry navy or soldier beans; ⅓ cup molasses; ⅓ cup apple cider vinegar; 1 teaspoon dry mustard; ½ cup dark brown sugar, firmly packed; ¼ teaspoon freshly ground black pepper; 1 large white onion, quartered; ¼ pound salt pork or slab bacon, cut into 1 1/2-inch chunks

3 Ratings
2 Reviews

Savor the relaxed side of summer with this slow-cooking Dutch oven recipe for beans infused with the flavors of molasses, apple cider vinegar, and dry mustard.

By John Boswell

Recipe by Real Simple June 2005

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Credit: Quentin Bacon

Recipe Summary

Yield:

Makes 6 to 8 servings

Nutrition Info

Ingredients

1 pound dry navy or soldier beans
⅓ cup molasses
⅓ cup apple cider vinegar
1 teaspoon dry mustard
½ cup dark brown sugar, firmly packed
¼ teaspoon freshly ground black pepper
1 large white onion, quartered
¼ pound salt pork or slab bacon, cut into 1 1/2-inch chunks

Directions

Step 1
Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.

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Nutrition Facts

Per Serving:

calcium 155mg; 446 calories; calories from fat 29%; carbohydrates 68g; cholesterol 14mg; fat 14g; fiber 16g; iron 5mg; protein 13mg; saturated fat 5g; sodium 243mg.

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Joannebuckmoore

09/03/2015

The idea is to put them in a pot to soak for 10-12 hours...on Friday...in the morning you put the recipe in the oven(I don't use vinegar) at 350 or lower if your going out.you can even lower the temp and cook them lower and longer to suit yourself.great dish for family on weekends.make a double batch and freeze them.great for a side for Sunday breakfast.throw in some hot dogs for an hour or so and dinner is done.add water so they stay covered. You won't find these in a restuarant....even in Boston.

Marchiori

07/12/2009

I followed the recipe exactly. After 3 hrs cooking, I added about a cup of water because the beans looked dry. After 5 hours of cooking, I added another batch of the molasses mixture. I was ready to serve dinner after 6.5 hrs of cooking but the beans were still a little crunchy! They had a wonderful flavor but it takes too long to cook! Very disappointing...

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