Baked Beans

Large pot of sweet brown baked beans with wooden spoon
Christopher Baker
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preparation
20
minutes
cooking
255
minutes
Serves 8

Ingredients

4
ounces
sliced bacon, cut into 1⁄2-inch pieces
1
onion, chopped
kosher salt and black pepper
1
pound
dried navy beans, soaked in water overnight and drained
1/2
cup
molasses
1/4
cup
ketchup
1
tablespoon
dry mustard
2
tablespoons
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.
Dawn Perry
May 2011

Nutritional Information

  • Per Serving
  • Calories 299
  • 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
What does this mean? See Nutrition 101.

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