Baked Beans with Bacon
This baked bean recipe came from the south and has been in her family for many years. I was never a bean lover, but this bean recipe is absolutely delish! The slow cooking makes the flavors really come together and it comes out so tasty!
1 pound dry navy or soldier beans
1/4 cup molasses
1/4 cup apple cider vinegar
1 teaspoon dry mustard
1/4 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
Special Equipment*: Le Creuset Round Dutch Oven
Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours (overnight). 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.
* If you do not own a dutch oven, I highly recommend getting one. They are great for slow cooking meats and stews and everything comes out more tender and tastier! It changed my life!!
Filed under: Side Dish
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