Ingredients
6
6 servings
- •2 cups dry navy beans, soaked overnight
- •0.5 pound uncooked bacon strips
- •1 medium onion, diced
- •0.5 cup ketchup
- •3 tablespoons molasses
- •0.25 cup brown sugar
- •1 tablespoon Worcestershire sauce
- •2 teaspoons salt
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon dry mustard
Instructions
- Transfer soaked navy beans and soaking water to a saucepan.
- Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
- 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.
- 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 soft and tender, 1 1/2 to 2 1/2 more hours.
- Serve hot and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 382
- Carbohydrate: 63g
- Fat: 6g
- Fiber: 17g
- Protein: 21g
- Sugar: 20g
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