Slow Baked Beans With Molasses and Bacon
Slow-baked navy beans infused with molasses and bacon offer a savory and tender side dish.
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Instructions
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Preheat the oven to 325 F.
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Rinse navy beans, removing any malformed ones or stones, then soak overnight in 8 cups of water.
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Bring the soaked beans to a boil, then drain, reserving the cooking liquid.
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Layer the beans, onion, and diced bacon into a three- to four-quart covered casserole or bean pot.
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Combine 1 cup of the hot reserved bean liquid with molasses, brown sugar, salt, mustard, and pepper.
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Pour this mixture over the beans, then add enough reserved bean liquid to almost cover them.
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Cover and bake for four to five hours until tender, stirring and adding liquid as needed.
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If the beans are runny, remove the lid and bake for an additional 10 to 15 minutes.