Doc Bear's Baked Beans

Traditional baked beans with navy beans, bacon, and molasses cooked low and slow for hours. This hearty side dish features a sweet and savory sauce that's perfect for barbecues and family gatherings.

Ingredients

  • 2 Cups navy beans
  • 0.5 lb bacon slices
  • 1 onion, finely diced
  • 3 Tbsp molasses
  • 0.5 Tbsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp dry mustard
  • 0.5 Cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 0.25 Cup brown sugar

Instructions

  1. Soak beans overnight in cold water that completely covers the beans by about 2 inches, remove any beans that float.
  2. Bring water and beans to a boil and then reduce and let simmer until tender (between 1 and 2 hours).
  3. Remove the beans to a deep casserole dish or Dutch oven and save the liquid.
  4. Preheat oven to 350°F
  5. Prepare the bacon by chopping slices into pieces about the size of a nickel or quarter.
  6. In a medium saucepan, using medium low heat, cook the bacon and onions stirring every couple of minutes, until the bacon is limp, and the onions are slightly caramelized, about 45 minutes to one hour.
  7. Then add and thoroughly combine molasses, salt, pepper, mustard, ketchup, Worcestershire sauce, and brown sugar.
  8. Bring the mixture to a boil, stirring constantly, and then pour over the beans and stir to coat all the beans.
  9. Add enough of the cooking water to ensure the beans are slightly covered.
  10. Cover with aluminum foil or tightly fitting lid and bake for 3 ½ to 4 hours when beans will be nice and tender.
  11. Remove the covering about halfway through cooking, stir, and add more liquid as needed to ensure the beans do not become too dry.