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Ingredients
ServingsOriginal: Serves 8
- Navy, Great Northern, or Pea beans, 900 g; black, kidney, or lima beans may be used for a different taste2 lb
- bacon, 450 g, diced1 lb
- onions, large, chopped2
- brown sugar1 1/2 cup
- molasses3/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Soak dry beans overnight, or use 4 cans cooked beans.
Preheat oven to 350°F (175°C).
Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven.
Add water from beans, or preferably stock or fresh water. Just enough to barely cover. Canned beans may need less water. Beans will absorb more water as they cook.
Bake 2½ hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer.
