Baked Beans

Let's Cook

1. Step 1.

   If desired, soak overnight: 1½ cups dried white beans or navy beans, rinsed and picked over

2. Step 2.

   Drain and add to a pot, along with 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer gently until tender, 45 minutes to 1 hour.

3. Step 3.

   Preheat the oven to 250°F. Grease a 9-inch square baking dish.

4. Step 4.

   Drain the beans, reserving the cooking liquid. Combine the beans in the baking dish with: ½ cup chicken stock or broth, beer, or water; ¼ cup chopped onion; 3 tablespoons molasses; 3 tablespoons ketchup; 1 tablespoon dry mustard; (1 tablespoon Worcestershire sauce); (1 teaspoon curry powder); 1 teaspoon salt; (½ teaspoon cider vinegar)

5. Step 5.

   Top with: 4 ounces sliced bacon or sliced salt pork

6. Step 6.

   Cover and bake for 3 hours. Uncover and bake for 1 hour longer. The beans should be tender and silky, with a concentrated savoriness. Hold in the oven until serving; if the beans become dry, add a little: Hot chicken stock or reserved bean cooking liquid

7. Step 7.

   CANNED BEANS

8. Step 8.

   Preheat the oven to 350°F. Grease a 9-inch square baking dish. Place in the dish: Two 15-ounce cans white or pinto beans, drained and rinsed

9. Step 9.

   Add and stir lightly to combine: ¼ cup ketchup or mild, tomato-based chili sauce; ¼ cup minced onion; 2 tablespoons molasses; 2 tablespoons brown sugar; 1 tablespoon cider vinegar; (1 tablespoon yellow mustard); (3 dashes hot pepper sauce); (2 tablespoons bacon fat)

10. Step 10.

    Cover the top with: 6 slices bacon

11. Step 11.

    Bake, covered, for 30 minutes. Uncover and bake 30 minutes more.