Molasses Baked Beans
Navy beans slow-baked with molasses and bacon — Canada's sweet-savory cabin staple.
- Total
- 35 min
- Serves
- 4
Canada's slow-baked beans with maple-country soul: navy beans simmered low with bacon, onion, molasses and brown sugar until thick, sweet and deeply savory. The long bake turns them silky and lacquered. Molasses baked beans are a campfire and cabin staple — comfort that gets better the longer it cooks.
Ingredients
- 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
Instructions
- Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water. Soak overnight.
- Drain and pour beans back into the pot with enough water to cover the beans by a couple of inches, cook for 30 minutes until they are tender but still firm. Drain beans, making sure to reserve cooking liquid, set aside.
- Preheat the oven to 325 °F (160 °C). While the oven is preheating, cook pork over medium-high heat in the Dutch Oven until fat is rendered and pork is beginning to brown, then add the onion cooking until tender.
- Add the beans back to the pot, along with molasses, brown sugar, apple cider vinegar, ground mustard, salt and pepper and 3 cups (750 mL) of reserved bean water.
- Bake uncovered for 3 to 5 hours until the beans are tender, and the sauce has thickened, and the edges of the pot get sticky.
- (Note: if beans get dry, add another cup of water.)
Nutrition (per serving)
- Calories
- 350
- Protein
- 15 g
- Fat
- 10 g
- Carbs
- 60 g
Adapted from canadianfoodfocus.org. Rewritten and re-photographed by MealIdeas.
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