Prep 30 mins
Cook 5 hrs
The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.
- 4 ounces salt pork, trimmed of rind and cut into 1/2 pieces 2 ounces bacon, cut into 1/4 pieces (about 2 slices)
- 1 medium onion, chopped fine
- 1⁄2 cup mild molasses, plus
- 1 tablespoon mild molasses
- 1 1⁄2 tablespoons brown mustard
- 1 lb small dried white bean, rinsed and picked over (but NOT SOAKED or boiled at all... just dry beans)
- 9 cups water
- 1 teaspoon cider vinegar
- ground black pepper
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
- Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
- Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Made this for 4th of July BBQ. Couldn't get salt pork, so I used pork belly, and 3 strips of bacon. Followed the directions through adding the beans and water, but I only added half the water, brought to a boil, then put it in my slow cooker. Topped it off with water to fill it, and had it on high for about 5 hours. Baked beans are huge here in Malta, since it's fairly British, and my Brit friends all said they were amazing! Thanks so much!
Yummy and easy. I added a generous squirt of ketchup and a little tomato paste as a previous reviewer recommended. Also a dash of hot sauce. Love these!
This recipe is in my America's Test Kitchen cookbook, and as far as I'm concerned, it's absolutely perfect! One objection I have to so many of the baked beans recipes out there is that they are far too sweet. This one isn't. In fact, I add just a touch more molasses to it. Also, I increase the amount of bacon by 4 slices since there's no salt pork to be had around here.