Baked Beans

Name: Baked Beans
Cook time: 350 min
Total time: 350 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lbs Dried Navy Beans; 6oz Salt Pork, rind scored; 1 medium Yellow Onions, finely chopped; 1/3 cups Unsulfured Molasses; 1/4 cups Light Brown Sugar, packed; 2 tsp Dry Mustard Powder; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black); Some Water, for soaking and baking

These slow-baked beans are a comforting, old-fashioned dish—sweet, savory, and deeply caramelized from molasses and brown sugar with little pockets of rendered salt pork for richness. Baked low and slow until the [Dried Navy Beans](3562) are meltingly tender and the sauce is thick and glossy, they make a perfect side for barbecues or a hearty main with crusty bread.

These slow-baked beans are a comforting, old-fashioned dish—sweet, savory, and deeply caramelized from molasses and brown sugar wi... Show more

Traditional American Recipe

Health Grade

D · Occasional

Time

5 hrs30 min

Price

0,46 €

Calories

373 kcal

low calorie

easy

meal prep

one pot

Method

Soak the beans

Rinse the Dried Navy Beans in a colander and pick out any stones or broken beans. Put them in a large bowl or pot and cover them with plenty of cold Water, by about 2 inches. Let them soak overnight, or for at least 8 hours.

Prep the pork

While the beans soak, cut the Salt Pork into thick pieces if needed, then score the rind in a crisscross pattern without cutting all the way through the meat.

Simmer the beans

Drain the beans and put them in a large ovenproof pot with the pork. Cover with fresh water by about 2 inches, bring it to a boil, then lower to a gentle simmer. Cook for 1 1/2 hours; while the beans simmer, peel and finely chop the Yellow Onion, then whisk together the Unsulfured Molasses, packed Light Brown Sugar, Dry Mustard Powder, Kosher Salt, and Pepper with a few spoonfuls of the hot bean liquid until smooth. About 15 minutes before the simmer is done, preheat the oven to 300° F.

Bake the beans

Stir the chopped onion and molasses mixture into the pot. Cover tightly and bake at 300° F for 2 hours; uncover, check the liquid, add a splash more water if needed, and bake for 2 more hours until the beans are tender and the sauce is dark, thick, and glossy.