These slow-baked beans are an excellent choice for a snowy weekend meal. The beans are baked in a slow oven with salt pork or bacon and brown sugar. Some ketchup adds to the flavor of the beans.
Serve the beans with hot dogs or add them to your pulled pork menu. Baked beans freeze beautifully. If you make too much, freeze the leftovers in airtight containers for another day.
- 1 pound dried navy beans or yellow eye
- 6 cups water
- 1 cup chopped onion
- 1/2 pound salt pork, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon light brown sugar, packed
- 1/2 cup ketchup
- Rinse beans and pick over, discarding imperfect beans and any small stones or dirt; drain. Cover beans with water in a medium saucepan; bring to a boil. Boil for 2 minutes. Cover and let beans stand for 1 hour.
- Add more water, as necessary, to cover the beans. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer gently for about 1 hour, or until tender.
- Drain beans, reserving liquid. Put half of the beans in a casserole or bean pot; sprinkle with half of the onion. Add diced salt pork, remaining beans, and the remaining chopped onion.
- In a bowl or measuring cup, combine the salt, pepper, mustard, brown sugar, and 1/2 cup of the bean cooking liquid. Add the ketchup and 1 more cup of cooking liquid. Pour over the beans. Add enough water to cover beans.
- Cover the dish and bake at 275 F for about 6 hours, or until beans reach desired consistency.
- Remove the cover for the last 25 minutes of baking time.
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|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||11 g|