I started making my own baked beans a few years ago. The recipe I usually use is the one that I had in the recipe for Pulled Pork and Beans. I love, love the magazine Fine Cooking and when I saw this recipe I knew I had to try this. The beans took a very, very long time to cook (at least 10 hours), so one of the suggestions I would make is to soak the beans overnight. I also let the beans rest for at least an hour before serving them. The taste and flavor were definitely worth preparing this recipe.
- 1 lb. (2-1/2 cups) dried navy beans, picked through for stones
- 1 large yellow onion, thinly sliced
- 8 oz. salt pork or Circle B Ranch bacon, cut into 1×1/4-inch strips
- 1/2 cup robust unsulfured molasses
- 1/4 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 2 Tbs. ground mustard
- 1/2 oz. kosher salt (1–1/2 Tbs. Diamond Crystal or 1 Tbs. Morton)
- 2 tsp. freshly ground black pepper
- Put the beans in a large bowl, add enough water to cover by about 2 inches, and refrigerate for 8 to 16 hours. (Or bring the beans and water to a boil in a large pot, remove from the heat, cover, and let sit for 30 minutes.) Drain and rinse the beans.
- Position a rack in the center of the oven and heat the oven to 250°F.
- Spread the onion in an even layer on the bottom of a 5-quart Dutch oven or similar heavy-duty pot. Scatter the Circle B Ranch bacon on top and then the beans.
- In a large measuring cup, combine the molasses, brown sugar, maple syrup, mustard, salt, and pepper with 5 cups water. Gently pour over the beans.
- Bring to a simmer over medium-high heat, then transfer to the oven and bake uncovered until the beans are fully tender, 4 to 6 hours—it’s OK if they still look watery at this point.
- Let sit at room temperature for at least 30 minutes and up to 2 hours to thicken the liquid before serving. Serve, or cool and refrigerate in an airtight container.
- These beans also freeze very well.
- Serve with pulled pork or Big John’s Hot Dog and you have a great dinner for your family.