Baked Navy Beans

Oxmoor House
10 to 12 servings


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9 slices bacon, divided
2 medium onions, chopped
3 (14 1/2-ounce) cans stewed tomatoes, undrained
1/4 cup plus 2 tablespoons molasses
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon prepared mustard
1 (16-ounce) package dried navy beans, cooked


Cook 5 slices of bacon in a large skillet until crisp. Remove bacon, reserving the drippings in skillet. Crumble bacon and set aside.

Saute onion in reserved drippings until tender. Add tomatoes, molasses, salt, chili powder, pepper, mustard, and crumbled bacon; cook over medium heat 35 minutes. Combine tomato mixture and beans, stirring gently.

Spoon beans into a lightly greased 13- x 9- x 2-inch baking dish; top with remaining bacon slices. Bake at 350° for 1 hour. Serve warm in baking dish.

Created date

February 2010