Old Fashioned Molasses and Bacon Baked Beans - this easy recipe has all the flavour of grandma's baked beans. Once they are in the oven, all you need is plenty of patience to let these slow cook to perfection.
Course
Side Dish
Prep Time20minutes
Cook Time5hours
Total Time5hours20minutes
Servings12or more servings
AuthorBarry C. Parsons
Ingredients
1 1/2lbdry white beansor navy beansInstructions
1lbsliced smoked baconcut in small pieces
4clovescloves minced garlic
2large red onions chopped
3cupswater
1cuplight or fancy molasses
1tspsalt
1tspblack pepper
4tbspsmoked paprika
1tbspchili powder
1tbspdried thyme
1/2cupWorcestershire sauce
one 28 ounce can crushed tomatoespureed
one 28 ounce can tomato sauce
4tbspdijon mustard
Instructions
Begin by soaking in water overnight or up to 48 hours.
In a large skillet slowly fry the bacon. Completely render the fat out of the bacon, leaving it crispy.
Pour off the majority of the fat from the pan. Set the bacon aside.
Return the pan to the stove over medium heat and add the onions and garlic.
Cook until the onions and garlic are softened, then add the water.
Let the water come to the boil to deglaze the pan.
Add to a large covered roaster (Turkey roasting size) along with the crisp bacon, the soaked beans (which have been drained) and add all of the remaining ingredients.
Stir all together well, cover and place in a 325 degree F oven for 4-5 hours or longer, stirring occasionally. The beans should be fully cooked and tender and the sauce should thicken. (see NOTE Regarding cooking time.)
I almost always add a little extra boiling water at a few points during the cooking time if the sauce thickens too quickly before the beans are fully cooked, usually about 1 to 1 1/2 cups at a time. This is not a problem at all and is to be expected.
Recipe Notes
The cooking time seems to vary a great deal depending upon the type of white bean you are using. I have seen some that can take up to 8 hours to fully cook in a slow oven. The best approach is to consider this an all day recipe that you start in the morning for dinner. Baked beans are even better when cooked a day ahead, which is how I mostly cook them.