Baked beans are the perfect addition to any outdoor cookout or barbecue. These baked beans are slow-cooked in the oven with bacon, onions, and a sweet, syrupy sauce, resulting in an old-fashioned taste that everyone will enjoy. It tastes great served with fresh cornbread or biscuits and honey.
- 2 cups dry navy beans, soaked overnight
- ½ pound uncooked bacon strips
- 1 medium onion, diced
- ½ cup ketchup
- 3 tablespoons molasses
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dry mustard
Step 1: Transfer soaked navy beans and soaking water to a saucepan.
Step 2: Bring to a boil. Reduce heat and simmer until tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
Step 3: Preheat Pizzello oven to 325℉ (165 degrees℃).
Step 4: Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
Step 5: Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
Step 6: Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
Step 7: Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are tender, 1 1/2 to 2 1/2 more hours.
Step 8: Serve hot and enjoy!