Baked Beans

Baked Beans
Quentin Bacon
Serves 6-8
preparation
15
minutes
cooking
1440
minutes

Ingredients

1
pound
dry navy or soldier beans
1/3
cup
molasses
1/3
cup
apple cider vinegar
1
teaspoon
dry mustard
1/2
cup
dark brown sugar, firmly packed
1/4
teaspoon
freshly ground black pepper
1
large white onion, quartered
1/4
pound
salt pork or slab bacon, cut into 1 1/2-inch chunks

Directions

  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.
  2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
  3. 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.
John Boswell
May 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Calcium 155 mg
  • Carbohydrate 68 g
  • Cholesterol 14 mg
  • Fat 14 g
  • Fiber 16 g
  • Iron 5 mg
  • Protein 13 mg
  • Sat Fat 5 g
  • Sodium 243 mg
What does this mean? See Nutrition 101.