Sweet, smoky, and savory Boston baked beans with molassess and bacon.
Ingredients
- 2 cups dry white navy beans
- ½ cup ketchup
- ¼ cup brown sugar
- 3 Tablespoons molasses
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons mustard powder
- salt and black pepper to taste
- 6 strips thick-cut bacon
- 1 yellow onion diced
Instructions
- Soak the dry beans in cold water overnight. Drain the soaking water and rinse the beans.
- Place beans in a heavy-bottom pot. Add enough fresh water so that it comes up 2 inches above the beans. Bring the water to a boil over high heat and then lower the heat and simmer for about 45-60 minutes, until tender throughout but not mushy. Drain the pot of beans, reserving the cooking water (we will use it later).
- When the beans are done, preheat the oven to 325℉. Spray a casserole with non-stick cooking spray and set aside.
- In a large bowl, stir to combine the ketchup, brown sugar, molasses, Worcestershire, and dry mustard. Add salt and pepper, to taste.
- Add the beans to the sauce and stir to coat.
- In the casserole dish, layer the ingredients as follows: half the onions, half the bacon strips, and half of the beans. Then repeat with the remaining onions, bacon, and beans.
- Pour in just enough of the reserved bean cooking liquid to cover the beans.
- Cover with foil and bake for 2 hours. Uncover and continue baking until the beans and onions are tender and the bacon is cooked through, 1-2 more hours. Stir and serve hot.
Notes
Looking for a way for the cooking process to take less time? You can use three 15-ounce cans of navy beans instead of dry beans. Drain the beans, reserving the liquid, and skip to step 3.
Store leftovers covered in the fridge for 3-4 days. Reheat in the microwave or on the stovetop, stirring often.
To freeze: Allow the beans to cool to room temperature then transfer to an air-tight container. Freeze for up to three months. Thaw in the refrigerator overnight then reheat in the microwave or on the stovetop, stirring often.
Nutrition
Calories: 481kcal | Carbohydrates: 67g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 467mg | Potassium: 1162mg | Fiber: 17g | Sugar: 24g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 5mg
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