Molasses Baked Beans

Ingredients

• 2 cups Dried White Navy Beans
• 1/2 lb Bacon
• 1 medium Onion
• 1/2 cup Molasses
• 1/4 cup Brown Sugar
• 2 tablespoons Cider Vinegar
• Ground Mustard
• To taste Salt
• To taste Pepper

Instructions

1. Place the dried navy beans in a large pot or Dutch oven and cover generously with cold water. Leave to soak overnight until fully hydrated.
2. Drain the beans, return them to the pot and cover with fresh water by a few inches. Bring to a boil and simmer for about 30 minutes, until the beans are tender on the outside but still hold their shape. Drain, reserving the cooking liquid.
3. Preheat the oven to 325°F / 160°C. In the same pot, cook the bacon over medium heat until the fat renders and the pieces begin to brown. Add the chopped onion and cook until softened.
4. Return the beans to the pot. Stir in the molasses, brown sugar, cider vinegar, ground mustard, salt and pepper. Pour in about 3 cups (750 ml) of the reserved bean cooking liquid and mix gently.
5. Transfer the pot to the oven and bake uncovered for 3 to 5 hours, until the beans are fully tender and the sauce has thickened. If the mixture becomes too dry, add more reserved bean liquid or water as needed.
6. The finished beans should be rich, thick and slightly sticky around the edges. Serve hot.

instructions_source: editorial-classic