Slow Baked Beans With Molasses and Bacon

Slow baked beans
Diana Rattray
Ratings (18)
  • Total: 5 hrs 15 mins
  • Prep: 15 mins
  • Cook: 5 hrs
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
274 Calories
1g Fat
54g Carbs
13g Protein
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Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 274
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 338mg 15%
Total Carbohydrate 54g 19%
Dietary Fiber 11g 40%
Protein 13g
Calcium 128mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  • 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

Steps to Make It

  1. Rinse the navy beans under cold running water. Pick out any malformed beans and any small stones you might find.

  2. 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.

  3. Heat oven to 325 F.

  4. Layer the beans, onion, and diced bacon in 3 or 4 layers in a 3- to 4-quart covered casserole or bean pot.

  5. 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.

  6. Pour the liquid and molasses mixture over the beans. Add enough of the reserved bean cooking liquid to almost cover the beans.

  7. 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.