Description
Authentic and utterly delicious, these old-fashioned baked beans feature a slow-simmered, rich sauce with tender navy beans, smoky bacon, and a perfect balance of sweet and savory. A true family favorite from scratch.
Ingredients
- 1 lb (approx. 2 cups) dried navy beans
- 6 slices thick-cut bacon or 4 oz salt pork, diced
- 1 large yellow onion, finely diced
- 1/2 cup dark molasses
- 1/2 cup packed light brown sugar
- 2 tbsp dry ground mustard
- 2 tbsp apple cider vinegar
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 4–5 cups hot water or low-sodium broth, plus more as needed
Instructions
- Soak Beans: Rinse beans, cover with 3 inches of cold water, and soak overnight (8-12 hours). Drain and rinse thoroughly.
- Simmer Beans: Place soaked beans in a large pot, cover with fresh water by 1 inch. Bring to a boil, then simmer for 45-60 minutes until tender but firm. Drain, reserving 1 cup of liquid.
- Cook Bacon & Onion: In a skillet, cook diced bacon/salt pork until crispy. Remove bacon, leaving 2-3 tbsp fat. Sauté onion in fat until translucent (5-7 mins).
- Make Sauce: In a bowl, whisk molasses, brown sugar, dry mustard, apple cider vinegar, salt, and pepper.
- Combine & Bake (Covered): Preheat oven to 300°F (150°C). In a Dutch oven or baking dish, combine beans, onion, bacon, and sauce. Add enough reserved liquid/hot water to just cover beans. Cover tightly.
- Slow Bake: Bake for 3-4 hours, stirring hourly, until beans are very tender and sauce thickens.
- Uncovered Finish: Remove lid. Bake for another 30-60 minutes until top is caramelized and sticky. Let rest 15-20 min before serving.
- Prep Time: 15 mins (+ overnight soak)
- Cook Time: 4-5 hours