Prep 1 hr 30 mins
Cook 5 hrs
A little extra prep time but worth the effort!
- 2 cups dried beans (pea, navy or soldier)
- 1⁄2 lb smoked thick slab bacon, with rind on it
- 1 large onion, chopped
- 1⁄4 cup blackstrap molasses
- 1 tablespoon mustard powder
- 2 bay leaves
- salt and pepper
- 1⁄8 teaspoon cayenne pepper or 1⁄8 teaspoon hot sauce
- In a saucepan, cover beans with cold water, bring to a boil; boil 1 minute.
- Remove from heat, cover pot, and let sit for 1 hour; drain well.
- Score the bacon in squares without cutting through the rind.
- Put half the beans in the pot in which you will bake them, and add the onion, molasses and seasonings.
- Add remaining beans and bury the bacon rind up in the top layer of beans Add just enough water to cover.
- Cover the pot tightly; bake for 4-6 hours, or more to melt the pork fat, and blend the flavors.
- Add boiling water from time to time if needed.
- The last 30 minutes of baking, remove the lid to make a brown crust.
I love beans but I'm not a fan of baked beans because most are usually too sweet. These beans have a mildly sweet taste that isn't too overbearing. The only thing I did different was, I put the beans in a meat smoker with the lid off for about 2 hours after they were done baking. Delicious!
I made hamburger patties and these beans to go along with a recipe I was making for Recipe #225791. They went together great, and my meal was a real hit with the family! The only thing I did differently was use lean salt pork instead of the bacon. These beans were really good! Alexa