660 minutes
A comforting, homemade classic dish of slow-baked beans with rich flavors of bacon, molasses, and spices.
Navy Beans, Soaked
cups
Slab Bacon, Cut into cubes
0 lb
Medium Onion, Chopped
each
cups
Dry Mustard
tablespoons
teaspoons
pinches
1. Soak the Beans
Begin your journey to a comforting, homemade classic by giving 2 cups of navy beans a good soak. Submerge them in water in a large bowl and let them rest for 6 hours, or even better, overnight. This isn't just a waiting game; it's giving those beans a head start toward the perfect tenderness.
2. Simmer the Beans
Once the beans have soaked up all they can, drain them and show them some heat in a large, oven-safe pot with a heavy bottom. Add a pinch of salt for good measure and simmer them on the stove for about 30 to 40 minutes, or until they're just tender enough to yield to a gentle bite.
3. Prepare for Baking
While the beans are simmering, set your oven to a cozy 250 degrees and bring some water to a boil in a kettle. You'll need this hot water soon to envelop the beans in their long, slow bake to perfection.
4. Cook the Bacon
Take that half-pound of slab bacon and cut it into generous cubes. In the same pot that you'll later use to bake the beans, cook the bacon over medium heat until it starts to brown and its fat renders out, setting the stage for a flavorful foundation. The aroma will be your first clue that you're on the right track.
5. Add Onion and Seasonings
Invite a chopped medium onion to join the party, letting it soften and mingle with the bacon. Now's the time to introduce the beans back into the pot, along with a sweet hug of molasses and a sprinkle of dry mustard and ground black pepper. This isn't just mixing; it's building layers of sweet, savory, and spicy that will become deeply acquainted during their time in the oven.
6. Prepare for Oven
Carefully pour in the hot water from your kettle until it just covers the beans. Slide the lid onto the pot and nestle it into your preheated oven. Let the beans take their time, slowly baking for 4 to 5 hours. Peek occasionally to ensure they're comfortably covered with water, adding more if they've slurped it up.
7. Final Bake and Serve
When the beans have absorbed all those rich flavors and are nearly done, remove the lid for the last 45 minutes of baking. This is when the magic happens: the sauce thickens, hugging each bean, and the top transforms into a crusty, golden blanket. Serve up your hearty homestyle baked beans and watch as they become a cherished part of your culinary repertoire.
Choose navy beans or Great Northern beans for their tender texture and ability to absorb flavors. Consider a mix of different beans for depth. Soak overnight or use the quick soak method for even cooking and rinse thoroughly.
Bake beans low and slow in the oven (around 300°F or 150°C) to allow flavors to meld and develop a rich caramelized top layer.
Use molasses for depth, complement with brown sugar and maple syrup, and balance with acidic elements like apple cider vinegar or tomato paste.
Use bacon, smoked ham hocks, or pancetta for a smoky, savory backbone. Render fat slowly and deglaze the pan with vinegar or coffee to enhance depth.
Sauté onions, garlic, and optionally celery or bell peppers for a fragrant base. Add smoked paprika or chipotle powder for subtle smoky warmth.
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