For those times when an oven isn’t available, or when it’s preferable not to heat up the kitchen, this combination of traditional baked-bean ingredients is just the answer.
Nutrition Facts :
1 pound dried beans (navy, Great Northern, etc)
1/4 pound bacon, diced
1 large onion, chopped
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons mustard, preferably spicey
1 teaspoon salt
1/2 teaspoon black pepper
Sort and rinse the beans. Cover with water by several inches and soak 8 hours or overnight; or use quick-soak method: cover beans with water, boil 2 minutes, cover pan and let stand for 1 hour. ( Or skip soaking altogether, but add 30 – 60 minutes to the cooking time.)
In a large heavy pot, 4 quarts or larger, cook diced bacon until crisp. Add chopped onion and cook until onion softens. Stir in brown sugar, molasses, mustard, salt, and pepper. Add beans, thoroughly drained, and 2 quarts water.
Bring to a boil, then reduce heat and simmer, partly covered (leave lid ajar) until beans are tender, but not mushy, 2-3 hours. Check occasionally to make sure beans aren’t getting dry and add more water, if needed. If, near the end of the cooking time (when beans are almost tender), they seem too soupy, leave lid off for the the last 30 minutes or so.
TIP: Allow plenty of cooking time–older beans take longer.
Recipe Tips from F&W Editors More Dishes with Beans
Nutrition Facts :
4 slices of bacon, cut into 1/2-inch strips
1 small onion, diced
1 garlic clove, minced
1/2 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pound dried navy beans, soaked overnight in cold water and drained
4 cups water
One 12-ounce bottle dark beer
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 cup dark brown sugar
1/3 cup molasses
1/3 cup ketchup
2 tablespoons Dijon mustard
Kosher salt and fresh ground pepper
In a medium enameled cast-iron casserole, cook the bacon over moderately high heat until the fat is rendered and the strips are beginning to brown, about 5 minutes. Reduce the heat to moderately low. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the cider vinegar, whole-grain mustard, Worcestershire sauce and tomato paste and scrape up any browned bits from the bottom of the casserole.
Add the drained beans, water and beer; the beans should be covered by an inch of liquid so add more water if necessary. Stir in the oregano, thyme and bay leaf and bring to a boil. Cover and simmer over low heat until the beans are almost tender, about 2 hours and 30 minutes.
Stir the brown sugar, molasses, ketchup and Dijon mustard to the beans. Season with salt and pepper. Cover partially and cook until the beans are very tender and the cooking liquid is thickened, about 1 hour longer. Discard the bay leaf. Serve the beans hot or at room temperature.
Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes.
Stir pork and beans, onion, brown sugar, molasses, and mustard with the bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.