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Baked Beans

Photo: Quentin Bacon
Yield Makes 6 to 8 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.