Molasses Baked Beans
Canadian-inspired baked beans with molasses, brown sugar, cider vinegar, and onion, enriched with bacon and slow-baked until tender and thick.
Pasos
- 1
Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water and soak overnight.
- 2
Drain and rinse the beans, then cover with fresh water to about 2 inches above the beans and simmer for 30 minutes until tender but still firm. Drain and reserve the cooking liquid.
- 3
Preheat the oven to 325 °F 163 °C · 325 °F · Gas 3 · Fuego medio (160 °C 160 °C · 320 °F · Gas 3 · Fuego medio). In the Dutch Oven, cook the bacon over medium-high heat until fat renders and the bacon is browned, then add the onion and cook until tender.
- 4
Return the beans to the pot and add molasses, brown sugar, cider vinegar, mustard, salt, pepper, and 3 cups of the reserved bean water.
- 5
Bake uncovered for 3 to 5 hours until the beans are tender and the sauce thickens and the edges are sticky. If the beans get dry, add another cup of water.
