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Baked Beans

Name: Baked Beans
Yield: 8-10
Ingredients: 1 lb dried navy beans, soaked overnight; 8 oz salt pork or bacon, diced; 1 onion, diced; ½ cup molasses; ¼ cup brown sugar; 2 tbsp Dijon mustard; 1 tbsp cider vinegar; Salt and pepper

Slow-cooked, smoky, sweet

retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 8-10

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Ingredients

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1 lb dried navy beans, soaked overnight
8 oz salt pork or bacon, diced
1 onion, diced
½ cup molasses
¼ cup brown sugar
2 tbsp Dijon mustard
1 tbsp cider vinegar
Salt and pepper

Instructions

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Drain soaked beans. Cover with fresh water by 2 inches.
Simmer until just tender, to 1 hour. Drain, reserve 2 cups liquid.
Preheat oven to 300°F.
Cook salt pork until fat renders. Add onion, cook until soft.
Stir in molasses, sugar, mustard, vinegar, reserved liquid.
Add beans, season. Stir.
Cover, bake 3-4 hours, stirring occasionally.
Uncover last to thicken.

Notes

Soaking ensures even cooking.
Low and slow is essential.

Adapted from America's Test Kitchen

Baked Beans

Ingredients

Instructions

Notes

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