Early American Beans
Experience a taste of history with Early American Beans, a hearty and rustic dish inspired by traditional 18th-century cooking. This soul-warming recipe combines tender navy beans and crispy bacon with the rich, earthy sweetness of molasses and brown sugar, perfectly balanced by a hint of mustard and ground ginger. Slow simmered to perfection, this one-pot marvel creates a thick, flavorful sauce that clings to every bite. Ideal for cozy family dinners or potluck gatherings, these beans pair wonderfully with crusty bread or cornbread for a truly classic comfort food experience. Simple yet satisfying, this dish is perfect for those who adore old-fashioned recipes with a modern touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 slices bacon
- 1 large onion
- 4 cloves garlic cloves
- 6 cups water
- 0.25 cup molasses
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoon ground ginger
Instructions
Rinse and sort the dried navy beans to remove any debris. Place them in a large bowl and cover with water, soaking overnight or for at least 6-8 hours.
Drain and rinse the beans. Set them aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set it on a paper towel-lined plate to drain, but leave the rendered fat in the pot.
Peel and dice the onion. Peel and mince the garlic cloves.
Add the diced onion to the pot with the bacon fat and sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the soaked and rinsed beans to the pot. Add 6 cups of water and bring to a boil.
Reduce the heat to a simmer and add the molasses, brown sugar, mustard, salt, pepper, and ground ginger. Stir well to combine.
Chop the cooked bacon into small pieces and add it to the pot.
Cover the pot with a lid, leaving a small gap for steam to escape, and let the beans simmer gently for about 2.5 to 3 hours, stirring occasionally. Add more water if necessary to keep the beans submerged during cooking.
Taste and adjust the seasoning with more salt or pepper, if needed. The beans should be tender, and the liquid should have thickened to a rich, flavorful sauce.
Serve the Early American Beans hot, either on their own or with a side of crusty bread or cornbread for a classic pairing.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 95.2 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 931 mg | 72% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 7463 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
