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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

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.

Real Simple JUNE 2005

  • Yield: Makes 6 to 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 155mg
  • Calories: 446
  • Calories from fat: 29%
  • Carbohydrate: 68g
  • Cholesterol: 14mg
  • Fat: 14g
  • Fiber: 16g
  • Iron: 5mg
  • Protein: 13mg
  • Saturated fat: 5g
  • Sodium: 243mg

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Baked Beans recipe