I started making my own baked beans a few years ago. The recipe I usually use is the one that I had in the recipe for Pulled Pork and Beans. I love, love the magazine Fine Cooking and when I saw this recipe I knew I had to try this. The beans took a very, very long time to cook (at least 10 hours), so one of the suggestions I would make is to soak the beans overnight. I also let the beans rest for at least an hour before serving them. The taste and flavor were definitely worth preparing this recipe.
1 lb. (2-1/2 cups) dried navy beans, picked through for stones
1 large yellow onion, thinly sliced
8 oz. salt pork or Circle B Ranch bacon, cut into 1×1/4-inch strips
1/2 cup robust unsulfured molasses
1/4 cup packed dark brown sugar
1/4 cup pure maple syrup
2 Tbs. ground mustard
1/2 oz. kosher salt (1-1/2 Tbs. Diamond Crystal or 1 Tbs. Morton)
2 tsp. freshly ground black pepper
Put the beans in a large bowl, add enough water to cover by about 2 inches, and refrigerate for 8 to 16 hours. (Or bring the beans and water to a boil in a large pot, remove from the heat, cover, and let sit for 30 minutes.) Drain and rinse the beans.
Position a rack in the center of the oven and heat the oven to 250°F.
Spread the onion in an even layer on the bottom of a 5-quart Dutch oven or similar heavy-duty pot. Scatter the Circle B Ranch bacon on top and then the beans.
In a large measuring cup, combine the molasses, brown sugar, maple syrup, mustard, salt, and pepper with 5 cups water. Gently pour over the beans.
Bring to a simmer over medium-high heat, then transfer to the oven and bake uncovered until the beans are fully tender, 4 to 6 hours—it’s OK if they still look watery at this point.
Let sit at room temperature for at least 30 minutes and up to 2 hours to thicken the liquid before serving. Serve, or cool and refrigerate in an airtight container.
These beans also freeze very well.
Serve with pulled pork or Big John’s Hot Dog and you have a great dinner for your family.