Stir the beans occasionally, and check for tenderness. There are many factors which could make beans tender in more or less time, so check periodically after a few hours. These beans are delicious with steak or hot dogs or make them part of your picnic or cookout. Great for tailgating, too!
- 1 pound dried navy beans
- 4 thick slices bacon, diced, or about 4 to 5 ounces
- 1 cup coarsely chopped onion
- 4 tablespoons molasses
- 1/3 cup packed brown sugar
- 1 scant teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground black pepper
- Rinse the navy beans under cold running water. Pick out any malformed beans and any small stones you might find.
- Cover the beans with 8 cups of water; let soak overnight. Bring the beans to a boil; remove from heat. Using a colander over a bowl, drain liquids into the bowl. Set aside.
- Heat oven to 325 F.
- Layer the beans, onion, and diced bacon in 3 or 4 layers in a 3- to 4-quart covered casserole or bean pot.
- In a small bowl or large measuring cup, measure 1 cup of the hot cooking liquid. Add the molasses, brown sugar, salt, mustard, and pepper. Stir to blend.
- Pour the liquid and molasses mixture over the beans. Add enough of the reserved bean cooking liquid to almost cover the beans.
- Cover and bake the beans for about 4 to 5 hours, or until tender, stirring occasionally and adding more liquid, as needed. If the beans are runny, remove the lid and continue baking for 10 to 15 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||11 g|