Molasses Baked Beans
Hearty, slow-baked navy beans simmered with smoky bacon, rich molasses, and a touch of tangy cider vinegar. A classic comfort dish with deep, caramelised flavours and a wonderfully thick sauce.
Ingredients
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Dried White Navy Beansβ 378.6 g π§ 473.2 ml π₯ 2 cup
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Onionβ 150 g π§ 1 pcs
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Baconβ 15 g π₯ 1 pcs
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Brown Sugarβ 15 g π§ 17 ml π₯ 1β tbsp
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Molassesβ 15 g π§ 10.9 ml π₯ 2ΒΌ tsp
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Cider Vinegarβ 29.9 g π§ 29.6 ml π₯ 2 tbsp
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Mustardβ 10 g π§ 9.1 ml π₯ 1.84 tsp
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Pepperβ 1 g 1 pcs
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Saltβ 3 g π§ 2.5 ml π₯ Β½ tsp
Total nutrition
1509 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the dried beans into a Dutch oven with 1.5 litres of water and soak overnight. The next day, drain the beans and return them to the pot with enough fresh water to cover by about 5 cm. Cook over medium heat for 30 minutes until the beans are tender but still firm. Drain, reserving the cooking liquid, and set the beans aside.
- Preheat the oven to 160 Β°C. While it heats, cook the bacon over medium-high heat in the Dutch oven until the fat has rendered and the bacon is beginning to brown. Add the chopped onion and continue cooking until softened.
- Return the beans to the pot and stir in 120 ml of molasses, 50 g of brown sugar, 30 ml of cider vinegar, a generous pinch of ground mustard, salt, pepper, and 750 ml of the reserved bean liquid. Mix well to combine.
- Bake uncovered for 3 to 5 hours, until the beans are completely tender, the sauce has thickened, and the edges of the pot turn sticky and caramelised. If the beans appear dry at any point during baking, add up to 250 ml more of water as needed.
Source:
TheMealDB
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