Recipe by CountryLady
I don't know where I got this recipe that I've been using for years but it is definitely a man pleaser! I think that a ham bone gives the best flavour but will use an 8 oz piece of salt pork when necessary.
Top Review by Lois M
I made this recipe for the Zaarfest at the Ponderosa, what a great day that was, Thanks CL. The beans were a hit, and the recipe is really pretty easy, you just have to allow the time, and boy is it worth it. I didn't want to have my oven on for 7 hours in this heat wave, so I did them in the crock pot and I dont think it hurt them at all. Great party, great recipe. Thanks doll !
- 2 (16 ounce) packages dried navy beans
- 4 teaspoons salt
- 3⁄4 cup dark molasses
- 1⁄2 cup packed dark brown sugar
- 1 tablespoon dry mustard
- 1 teaspoon pepper
- 1 large onion
- 4 -6 whole cloves
- 1 meaty ham bone
Directions See How It's Made
- Prepare beans: Rinse well and discard any stones or shriveled beans.
- Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
- Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
- Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
- Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
- Stir in molasses and next 3 ingredients.
- Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
- Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
- Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
- Discard cloves, chop onion and return to mixture.
- Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.