Recipe by L-Burden
My mom has made these beans for every family gathering I can remember. It's gotten to the point that she has to make two batches because one just doesn't cut it. The beans take a long time to make, but the way they make the house smell as they bake makes it worth it! NOTE: Prep time does not include soaking the beans.
- 1 (16 ounce) bag navy beans
- 1⁄4 lb bacon (uncooked, cut into small pieces)
- 1⁄2 onion (chopped)
- 1 1⁄2 cups brown sugar
- 1⁄2 cup ketchup
- 1⁄4 cup molasses
- 1⁄4 cup maple syrup
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 3 cups water
Directions See How It's Made
- Soak the beans in a pan of water overnight then drain before cooking.
- Boil the soaked beans until the skins crack when you blow on them. (With a spoon lift some out of the water and blow on them. If the skins crackle, they are done). This step is important because the beans don't really soften up any more while baking and you don't want them to be too hard.
- Drain beans and place them in bean pot. (We use a ceramic pot with a tight lid).
- In a saue pan, bring the rest of the ingredients to a boil.
- Once everything is melted and mixed, poor the mixture over the beans in the pot.
- Make sure the liquid covers the beans. If it doesn't add more water.
- Bake in covered pot at 250 for about 4 hours. Check periodically to make sure the liquid level doesn't get too low. The liquid will thicken as the beans bake but you should have a little juice so they are not too dry.