Baked Beans

Savor the relaxed side of summer with this slow-cooking Dutch oven recipe for beans infused with the flavors of molasses, apple cider vinegar, and dry mustard.
Makes 6 to 8 servings

Ingredients

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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

Preparation

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. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water. 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.

Created date

May 2005

Nutritional Information

Calcium 155 mg
Calories 446
Caloriesfromfat 29 %
Carbohydrate 68 g
Cholesterol 14 mg
Fat 14 g
Fiber 16 g
Iron 5 mg
Protein 13 mg
Satfat 5 g
Sodium 243 mg