Baked Beans Deluxe
- 15m Prep Time
- 8h Cook Time
- 8h Ready In
Classic baked beans made with navy beans and salt pork, slow-cooked for hours until tender and syrupy. Best served with brown bread and coleslaw.
Ingredients
- 946 ml navy beans
- 227 g salt pork
- 7.39 ml dry mustard
- 4.93 ml salt
- 29.6 ml molasses
- 44.4 ml sugar
- 1 onion
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 6.21 mg
- Magnesium: 202 mg
- Phosphorus: 453 mg
- Potassium: 1364 mg
- Zinc: 4.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml navy beans
- 227 g salt pork
- 7.39 ml dry mustard
- 4.93 ml salt
- 29.6 ml molasses
- 44.4 ml sugar
- 1 onion
Let's Cook
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Step 1.
Place 1 quart of navy beans in a large bowl, cover with cold water by at least 2 inches, and soak overnight at room temperature.
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Step 2.
Drain the soaked beans in a colander and rinse briefly with fresh water.
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Step 3.
Preheat the oven to 250°F (120°C).
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Step 4.
In a large oven-safe pot or casserole dish (at least 3-quart capacity), combine the drained beans, ½ pound salt pork (cut into 1-inch cubes), ½ tablespoon dry mustard, 1 teaspoon salt, 2 tablespoons molasses, 3 tablespoons sugar, and 1 onion (peeled and left whole or roughly chopped).
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Step 5.
Add enough cold water to cover the beans by about 1 inch, then stir to combine all ingredients.
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Step 6.
Cover the pot or casserole dish with a tight-fitting lid or aluminum foil, and place in the preheated oven.
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Step 7.
Bake for 8 hours, checking occasionally to ensure the beans remain covered with liquid; add a little hot water if needed. The beans should be tender and the sauce thick and syrupy when done.
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Step 8.
Remove from the oven and let rest, covered, for 10 minutes before serving. Serve with brown bread and coleslaw.