Baked Beans

pot-sweet-brown-baked-beans
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 299 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 7 mg
    • Sodium 442 mg
    • Protein 13 g
    • Carbohydrate 52 g
    • Sugar 14 g
    • Fiber 14 g
    • Iron 5 mg
    • Calcium 141 mg

Ingredients

  1. Check 4ounces sliced bacon, cut into 1⁄2-inch pieces
  2. Check 1 onion, chopped
  3. Check kosher salt and black pepper
  4. Check 1pound dried navy beans, soaked in water overnight and drained
  5. Check 1/2cup molasses
  6. Check 1/4cup ketchup
  7. Check 1tablespoon dry mustard
  8. Check 2tablespoons cider vinegar

Directions

  1. Heat oven to 300° F. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes more.
  2. Add the beans, molasses, ketchup, mustard, and 5 cups water to the pot and stir to combine; bring to a boil.
  3. Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2½ hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1¼ hours more. Stir in the vinegar and serve.