Grammy Carl's Rule For Baked Beans
- Level: Easy
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 521
- Total: 16 hr (includes overnight soaking time)
- Active: 30 min
Ingredients
1 pound dried navy beans
8 ounces salt pork
1 large onion, chopped
3/4 cup molasses
1/2 cup ketchup
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper
Directions
- Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
- The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.
- Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.
- Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.