Pennsylvania Dutch Baked Beans
Experience the comforting, sweet-and-savory flavors of Pennsylvania Dutch Baked Beans, a hearty dish steeped in tradition. This slow-baked classic combines tender navy beans, smoky bacon, and a rich sauce made from molasses, brown sugar, Dijon mustard, and cider vinegar, perfectly balanced with a hint of ketchup for depth. The dish is slow-cooked to perfection, allowing the flavors to meld and caramelize into a sticky, flavorful glaze. Ideal for potlucks, barbecues, or a warm family dinner, this recipe pairs beautifully with cornbread or grilled meats. With its rustic charm and down-home goodness, Pennsylvania Dutch Baked Beans promises a delightful taste of tradition in every bite.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon
- 1 large (diced) onion
- 0.5 cup molasses
- 0.5 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 0.25 cup ketchup
- 3 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the dried navy beans thoroughly under cold running water. Place them in a large bowl, cover with at least 2 inches of water, and soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans. In a large pot, add the beans and cover them with fresh water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 1 hour, or until the beans are tender but not falling apart. Drain and set aside.
Preheat your oven to 325°F (165°C).
In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon strips and set them on a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the skillet.
In the same skillet with the reserved bacon grease, add the diced onion. Cook over medium heat until the onion is softened and translucent, about 5 minutes.
In a large mixing bowl, combine the molasses, brown sugar, Dijon mustard, cider vinegar, ketchup, water, salt, and black pepper. Stir well until fully blended.
In a deep, oven-safe baking dish or Dutch oven, combine the cooked beans, cooked onions, and the molasses mixture. Stir to fully coat the beans.
Crumble the cooked bacon and sprinkle it over the top of the bean mixture.
Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 3 hours.
Remove the lid or foil for the last 30 minutes of baking to allow the top to caramelize slightly.
Remove from the oven and let cool for 10 minutes before serving. Enjoy your homemade Pennsylvania Dutch Baked Beans!
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 502.4 g | 183% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 219.4 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1154 mg | 89% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 9407 mg | 200% | |
*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.
