Ingredients
Scale
- 8 ounces (226.8 g) bacon, preferably thick sliced, roughly chopped
- 1 large (150 g) onion, diced
- 64 ounces (1814.37 g) navy beans, canned
- 2/3 cup (224.67 g) molasses
- 1/3 cup (73.33 g) dark brown sugar, loosely packed
- 1 tablespoon (15 g) apple cider vinegar
- 1 1/2 teaspoons (3 g) dry mustard
- 1 1/2 teaspoons (9 g) kosher salt, or to taste
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Cook the bacon in a large, oven-safe pot over medium heat until crisp.
- Remove the cooked bacon from the pot, leaving the rendered fat behind.
- Transfer the bacon to paper towels to drain and sauté the onion in the bacon fat until softened and translucent, about 5 minutes.
- Drain the beans, reserving the liquid in a bowl for later use.
- Add the beans to the pot along with half the bacon, molasses, brown sugar, vinegar, mustard, salt, and pepper.
- Stir to combine, then bring the mixture to a simmer.
- Place the pot in the oven uncovered, and cook until thickened and glossy, about 1 hour to 90 minutes, stirring occasionally and adding reserved bean liquid if the baked beans seem too dry.
- Garnish with the remaining bacon before serving.
Notes
Feel free to adjust the sweetness by adding more or less molasses or sugar.
These beans can be made ahead of time and reheated in the oven.
Use any leftover bacon grease for an added flavor boost.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.