A must have in your recipe file – this is a basic recipe – sometimes simple is best!
Start or stay here – you won’t be disappointed with this classic dish. Use Marfax (the classic baked-bean bean), Yellow Eye or Pinto dry beans – or a mixture of dry beans.
Ingredients
1 lb MG Marfax dry beans (or see above for an alternate)
4 qts cold water (or veg stock)
1 cup chopped yellow or Vidalia onion
1/2 cup molasses
6 strips of cooked bacon - crumbled - many people use salt pork in addition of in lieu of the bacon
1/4 cup brown sugar
1 tsp ground mustard
1/4 tsp pepper
1 1/2 tsp salt
instructions
- In a large pot bring the beans, salt and 2 qts. of water to a boil – boil for 2 minutes.
- Remove from the heat and let stand for about 1 hour. An alternate method (my preferred) is to soak the beans in water the night before, rinse and drain.
- In a separate pan cook the bacon til just crisp adding the onions till just soft. Crumble or cut up the bacon then add 1/2 cup of water to the bacon/onions along with the mustard, salt and pepper.
- Place the beans in a Dutch oven, baking dish or bean pot. Add the bacon/onion mixture making sure to add the liquid and fat from the pan as well to the beans. Add the molasses and brown sugar. Stir.
- Add enough water to just cover the beans by 1″. Stir to blend all.
- Place in a 325 degree heated oven and bake for 3-5 hours depending on desired doneness of beans. Check beans after the first hour to add more liquid if needed and to stir. Beans will be tender when done with a thick sauce.
- Some variations: 1 cup ketchup; a whole apple; garlic; salt port; worcestershire sauce; balsamic vinegar (about 2 tbsp); chili powder; a halved onion rather than chopped added directly to pot.
notes
Course: Breakfast, Main Dish, Side Dish, Snack
Cuisine: New England
Thank you to: Taste of Home and The Food Network for their recipes for baked beans.
