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Prep 15 mins
Cook 7 hrs
This recipe is perfect as a side for most smoky meats (Sausages, Ribs, Pulled Pork, Hamburgers and even Hot Dogs).
- 2 1⁄2 cups dried navy beans
- 1 large onion, thinly sliced
- 8 ounces salt pork or 8 ounces thick-sliced bacon, cut into 1x1/4 inch strips
- 1⁄2 cup dark molasses (try to use the unsulfured kind)
- 1⁄4 cup packed dark brown sugar
- 1⁄4 cup pure maple syrup
- 2 tablespoons ground mustard
- 1 1⁄2 tablespoons kosher salt
- 2 teaspoons fresh ground black pepper
- 5 cups cold water
- In a large pot, add the beans and enough cold water to cover the beans up to your knuckle. Bring beans to a rolling boil and then remove from stove. Cover and let sit for 45 minutes. Drain then rinse beans to get rid of all of the scum created during the boiling process.
- In a large dutch oven or baking pan, scatter the onion across the bottom of the pot. Top the onion with the salt pork/bacon and then pour the beans over the entire concoction.
- In a mixing bowl, combine the molasses, brown sugar, maple syrup, mustard, salt, black pepper and cold water. Mix well.
- Preheat oven to 275 degrees F. Pour molasses mixture evenly over beans. Cover pot and cook on medium-high heat for 20 minutes. Remove from stove and place in oven on center rack for 6-8 hours. Do not check on beans since every time you open the oven door, the temperature goes down.
- Allow beans to cool down for 30 minutes before serving or allow to cool completely, refrigerate covered and serve next day after reheating.