Old-Fashioned Baked Beans with Bacon

by HomeCooking
Prep: 20m
Cook: 3h 30m
pork
Old-Fashioned Baked Beans with Bacon - Image

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Ingredients
Servings:16
1lbnavy beans
1/2lbbacon
1onion
1/2cupketchup
3/4cupmolasses
2tbspapple cider vinegar
2tspdry mustard
2cupchicken broth
salt and pepper, to taste
Nutrition Facts

Per serving

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Instructions
  1. 1

    Soak the beans

    Give the dried navy beans a good rinse and pick out any little stones. Cover them with water by a couple of inches and let them soak overnight. In the morning, drain and rinse.

  1. 2

    Simmer until tender

    Put the soaked beans in a big pot with about a quart of fresh water. Bring to a boil, then drop to a gentle simmer and cook until tender, about 1 1/2 hours. Drain and rinse again.

  2. 3

    Crisp the bacon

    Heat your oven to 325F. In a Dutch oven over medium heat, cook the chopped bacon until crisp, 7 to 8 minutes. Scoop it out onto a paper-towel-lined plate, leaving about 2 tablespoons of the drippings in the pot.

  3. 4

    Soften the onion

    Add the diced onion and a pinch of salt to the bacon drippings. Cook over medium-high heat until softened, about 5 minutes.

  4. 5

    Build the sauce

    Stir in the beans, bacon, ketchup, molasses, apple cider vinegar, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour in enough chicken broth to just cover the beans, adding a splash of water if you need it.

  5. 6

    Bake low and slow

    Cover and bake until the beans are tender and saucy, about 2 hours, giving them a stir halfway through. Taste and adjust the salt and pepper before serving.

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Old-Fashioned Baked Beans with Bacon

Created by: HomeCooking

Prep Time: 20m
Cook Time: 3h 30m
Servings: 16

Ingredients

  • 1 lb navy beans
  • 1/2 lb bacon
  • 1 onion
  • 1/2 cup ketchup
  • 3/4 cup molasses
  • 2 tbsp apple cider vinegar
  • 2 tsp dry mustard
  • 2 cup chicken broth
  • salt and pepper, to taste

Instructions

  1. Soak the beansGive the dried navy beans a good rinse and pick out any little stones. Cover them with water by a couple of inches and let them soak overnight. In the morning, drain and rinse.
  2. Simmer until tenderPut the soaked beans in a big pot with about a quart of fresh water. Bring to a boil, then drop to a gentle simmer and cook until tender, about 1 1/2 hours. Drain and rinse again.
  3. Crisp the baconHeat your oven to 325F. In a Dutch oven over medium heat, cook the chopped bacon until crisp, 7 to 8 minutes. Scoop it out onto a paper-towel-lined plate, leaving about 2 tablespoons of the drippings in the pot.
  4. Soften the onionAdd the diced onion and a pinch of salt to the bacon drippings. Cook over medium-high heat until softened, about 5 minutes.
  5. Build the sauceStir in the beans, bacon, ketchup, molasses, apple cider vinegar, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour in enough chicken broth to just cover the beans, adding a splash of water if you need it.
  6. Bake low and slowCover and bake until the beans are tender and saucy, about 2 hours, giving them a stir halfway through. Taste and adjust the salt and pepper before serving.

Notes & Tips

These are the baked beans I make for every cookout, potluck, and chilly Sunday supper. Slow-baked with bacon, molasses, and a little tang from the cider vinegar, they come out deep, sticky, and just sweet enough. A few notes from my kitchen: don't skip the overnight soak, it's what gives you creamy beans that hold their shape instead of mush. If you're short on time, you can swap in four 15-ounce cans of navy beans, drained, and skip straight to the bacon step, then bake for about an hour. They reheat beautifully, and honestly they taste even better the next day once all that flavor has had time to settle in.