Molasses baked beans — navy beans slow-baked with bacon, onion and dark molasses until tender and sticky. A rich, comforting Canadian classic worth the long bake.
- 2 cups Dried White Navy Beans
- 1/2 lb Bacon
- 1 medium Onion
- 1/2 cup Molasses
- 1/4 cup Brown Sugar
- 2 tablespoons Cider Vinegar
- Ground Mustard
- To taste Salt
- To taste Pepper
Video
Preparation
- Place the dried beans in a Dutch oven with 6 cups (1.5L) of water and soak overnight.
- Drain and return the beans to the pot with enough water to cover by a couple of inches, then cook for 30 minutes until tender but still firm. Drain, reserving the cooking liquid, and set aside.
- Preheat the oven to 325°F (160°C). Meanwhile, cook the bacon over medium-high heat in the Dutch oven until the fat is rendered and it begins to brown, then add the onion and cook until tender.
- Return the beans to the pot with the molasses, brown sugar, cider vinegar, ground mustard, salt, pepper and 3 cups (750ml) of the reserved bean water.
- Bake uncovered for 3 to 5 hours, until the beans are tender, the sauce has thickened, and the edges of the pot turn sticky. If the beans get dry, add another cup of water.
