Molasses Baked Beans

Instructions

1. 1

   Soak Beans Overnight

   1 min

   In a Dutch oven, place 2 cups of dried white navy beans and cover them with 6 cups (1.5 L) of water. Let the beans soak overnight to soften them, which will help them cook evenly later on.

2. 2

   Cook Beans Until Tender

   ~2 hr

   The following day, drain the soaked beans and return them to the pot. Add fresh water to cover the beans by a couple of inches and bring to a boil, then reduce to a simmer for about 30 minutes. The beans should be tender yet still hold their shape, then drain them, keeping the cooking liquid for later use.

3. 3

   Cook Bacon and Onion

   83 min

   Preheat your oven to 325 °F (160 °C). In the same Dutch oven, heat over medium-high heat and add 1/2 lb of bacon cut into pieces. Cook until the bacon is crispy and the fat has rendered, then add 1 medium onion chopped, cooking until it becomes translucent and soft.

4. 4

   Combine Ingredients in Pot

   83 min

   Add the reserved beans back into the pot with the cooked bacon and onions. Stir in 1/2 cup of molasses, 1/4 cup of brown sugar, 2 tablespoons of cider vinegar, ground mustard, salt, and pepper to taste. Pour in 3 cups (750 mL) of the reserved bean cooking water, mixing everything well.

5. 5

   Bake Until Tender and Thick

   1 min

   Transfer the pot to the preheated oven and bake uncovered for 3 to 5 hours. The beans are ready when they are tender and the sauce has thickened significantly, with the edges of the pot showing a sticky glaze. If you notice the beans drying out, add an extra cup of water as needed during baking.