|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 54g||19%|
|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.|
When making this baked beans recipe, you'll need to stir the beans occasionally and check for tenderness. There are many factors that could make beans tender in more or less time, so check periodically after a few hours. Delightfully rich in flavor, these beans are made with molasses, brown sugar, and spices, and layered with onions and bacon, then slow-cooked in the oven.
Gather the ingredients.
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.
Note: if you didn't plan ahead and don't have many hours, try the Quick-Soak method for dry beans.
Preheat oven to 325 F. Layer the beans, onion, and diced bacon in three or four layers in a three- to four-quart covered casserole or bean pot.
In a small bowl or large measuring cup, measure one 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 four to five 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.
- Use great northern or cannellini beans in place of navy beans. Or add them in along with the navy beans.