|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 6g||22%|
|Total Sugars 22g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Skip the can and make old-fashioned baked beans from scratch. This recipe transforms dried beans, molasses, and salt pork into a delicious side dish to serve with hot dogs, barbecue, steaks, or just about any beef or pork main dish. It's sure to become a family favorite.
This baked bean recipe is not quick, but most of the time is hands-off, and it's very straightforward. You'll need to start soaking the dried beans the night before, then plan on at least five hours of cooking time. It's something that you can prepare a day or two ahead and keep in the fridge to warm up when needed, too.
While the recipe calls for navy beans, it also works great with pea beans or yellow eye beans. If you want to make it a true homemade dish, make the salt pork from scratch from fresh pork belly (it will add two more days to the prep). The sauce for the baked beans is simple and requires just a few common ingredients. The molasses and brown sugar give it a tasty sweetness, dry mustard imparts a spicy tang, and the chopped onion finishes the flavor perfectly.
1 pound navy beans
1/2 cup chopped onion
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar, packed
1 teaspoon salt
1/4 pound lean salt pork, diced
Gather the ingredients.
Rinse the beans and pick them over. Place in a large bowl; add water to more than cover the beans (beans will expand).
Let beans stand overnight. Drain beans.
Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
Drain liquid into a small bowl and reserve for sauce and cooking.
Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
In a two-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.