Baked Beans

Photo by Quentin Bacon
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 446 calories
    • Calories 29 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 14 mg
    • Sodium 243 mg
    • Protein 13 mg
    • Carbohydrate 68 g
    • Fiber 16 g
    • Iron 5 mg
    • Calcium 155 mg


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


  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.