Description
A classic comfort food, these baked beans are slow-cooked in a sweet and savory sauce, perfect as a side dish or main course.
Ingredients
- 2 cups dried navy beans
- 6 cups water
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely chopped
- 4 slices bacon, chopped (optional)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Rinse and soak the navy beans overnight in cold water.
- Drain and rinse the beans, then place them in a pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour or until tender. Drain.
- Preheat the oven to 300°F (150°C).
- In a large oven-safe pot or Dutch oven, combine the cooked beans, molasses, brown sugar, ketchup, mustard, salt, pepper, onion, bacon (if using), vinegar, and smoked paprika.
- Stir well to combine, then cover and bake in the preheated oven for 2.5 to 3 hours, stirring occasionally. Add a bit of water if it becomes too thick.
- Remove the lid in the last 30 minutes to let the sauce thicken.
- Remove from oven and let sit for 10 minutes before serving.
Notes
- For vegetarian beans, omit the bacon and add a dash of liquid smoke.
- You can use canned beans to save time; reduce cooking time accordingly.
- Tastes even better the next day after flavors meld.