Baked Beans
Baked Beans
Ingredients
- 4 cups (1 litre) dried navy beans
- Water for soaking
- 7 cups (1.75 litres) cold water, approximately (for cooking)
- 3 onions, chopped
- 1/2 lb (250 g) meaty salt pork, rind removed, cubed
- 3 plum tomatoes, diced
- 5 slices bacon, cut crosswise into small pieces
- 1 cup (250 ml) ketchup
- 1/2 cup (125 ml) molasses
- 1/4 cup (60 ml) brown sugar
- 2 tablespoons (30 ml) balsamic vinegar
- 1 teaspoon (5 ml) dry mustard
- 1 teaspoon (5 ml) salt
- Pepper
Instructions
- Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to ensure beans remain covered. Rinse and drain.
- With the rack in the middle position, preheat the oven to 120°C (250°F).
- Combine all ingredients in a large (about 4.5-litre/18-cup) ovenproof Dutch oven or bean pot. Season with pepper.
- Add enough cold water to cover the beans by 5 cm (2 inches). Bring to a boil.
- Cover and transfer to the oven. Bake, stirring hourly, until the beans are tender, about 7 hours. Add water as needed during cooking.
Baked Beans