Old Fashioned Bean Pot Baked Beans
Dive into the hearty comforts of **Old Fashioned Bean Pot Baked Beans**, a classic slow-cooked dish brimming with rich, smoky, and sweet flavors. Made with tender dried navy beans, crispy diced bacon, and a luscious sauce of molasses, dark brown sugar, ketchup, and Dijon mustard, this recipe is all about nostalgic, home-cooked goodness. Simmered to perfection in a traditional bean pot or Dutch oven, the beans absorb deep, caramelized flavors during their long bake, making them an irresistible centerpiece or side dish. Perfect for family gatherings, BBQs, or a cozy Sunday supper, these baked beans are a timeless treasure. With just 20 minutes of prep time followed by a slow, hands-off bake, you’ll create a dish that’s rich, satisfying, and full of soul.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 0.5 pound bacon, diced
- 1 large onion, finely chopped
- 0.5 cup molasses
- 0.25 cup dark brown sugar
- 0.25 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups water, for sauce
Instructions
Rinse the dried navy beans thoroughly under cold water. Place them in a large bowl and cover with 4 cups of water. Allow to soak overnight (8-12 hours).
The next day, drain and rinse the beans again. Place the beans in a large pot, cover with 4 cups of fresh water, and bring to a boil. Reduce heat and simmer for 40-50 minutes, or until the beans start to soften. Drain the beans, reserving 2 cups of the cooking water, and set aside.
Preheat your oven to 300°F (150°C).
In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the chopped onions to the skillet and cook in the bacon fat until softened and translucent, about 5 minutes.
In a heatproof bean pot or Dutch oven, combine the cooked beans, crispy bacon, sautéed onions, molasses, brown sugar, ketchup, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix thoroughly to coat the beans.
Pour in the 2 cups of reserved cooking water (or plain water if you forgot to reserve the liquid) and stir gently to combine.
Cover the bean pot with a lid and place it in the preheated oven. Bake for 5-6 hours, stirring every hour to ensure even cooking. If the beans begin to look dry, add a bit more boiling water.
After the beans have baked for 5-6 hours and the sauce has thickened to your liking, remove the pot from the oven and let cool slightly before serving. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot as a main dish or side and enjoy the comforting, old-fashioned flavors!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 24.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1238 mg | 26% | |
*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.
