|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 11g||40%|
|*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.|
Country ham and dark molasses flavor these tasty baked navy beans. Serve them as a main dish of comfort food with either cornbread or biscuits for a delicious Southern family meal. They're Boston-style baked beans, but the ham gives them a Southern twist!
- 1 pound dried navy beans
- 1 large onion (quartered and thinly sliced)
- 1/2 pound country ham (diced)
- 2 tablespoons vegetable oil
- 1/3 cup dark molasses
- 4 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon dried mustard
Rinse the beans and pick over, discarding any discolored or malformed beans and small stones. Put the beans in a medium saucepan and cover with water. Bring to a boil and boil for 1 1/2 minutes. Remove from heat, cover, and let stand for 1 hour.
Add water to the pan to about 1/2 inch above the beans. Bring to a boil once again then reduce heat to the lowest setting, cover, and simmer gently for 1 1/2 hours. Do not boil the beans. Drain the beans, reserving the liquid.
In a small skillet, heat a few teaspoons of vegetable oil, or just enough to cover the bottom of the pan. Add the diced ham and fry until lightly browned.
Combine the reserved bean liquid with the molasses, brown sugar, salt, and mustard; stir to blend.
Heat oven to 350 F.
In a 3-quart casserole, layer the beans with the sliced onion and ham. Pour the liquid mixture over the beans so the liquid is even with the top of the beans. If necessary, add a little water.
Cover the casserole and bake on the center rack for 3 hours, stirring occasionally.
Remove the cover from the bean pot or casserole and continue baking, stirring occasionally, for about 30 minutes or until the liquids have reduced and thickened somewhat.
Tip: Place a baking pan with about 1/2 inch of water on the bottom rack under the bean pot or casserole to catch spills. Add more water to this pan as necessary. The pan will not only help catch spills, but the water will also help keep the spilled food from burning.