Anyone who likes baked beans will love this succulent recipe. This is a great recipe to be made over a campfire with a big cast iron pot or in a dutch oven. Excellent on toast! Add the chili flakes if you want a little kick to them.
- Portion size 6 servings
- Credits : Linda Hughes
- 2 cups navy beans or white beans
- 1/2 lb bacon coarsely sliced
- 1 onion finely chopped
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup packed brown sugar
- 1/4 teaspoon dry chili flakes optional
MethodSoak beans overnight in cold water. Simmer the beans in the same water approximately 1 to 2 hours until tender. Drain and reserve the liquid.
Preheat oven to 325 degrees F.
Arrange beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of the dish, and alternately layering with bacon and onion. (Beans, bacon, onion, beans, bacon, onion and so on.)
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worchestershire sauce, dry chili flakes (*optional) and brown sugar. Bring mixture to a boil, then pour over the beans. Add just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.