Great Grandmother’s baked bean recipe is simply scrumptious! Really simple. Really scrumptious. Making these alongside her cornbread and pulled pork simmered in her barbecue sauce results in what my son calls “the best feast ever!”

While simple to make, they do require some babysitting to make sure there is enough water covering the beans throughout the entire bake. You don’t want them to dry out, but you likely also don’t want them to be too soupy. Therefore, you start out with enough water to cover one inch above the beans, and then add more, bit by bit, as necessary while it bakes.

Baked Beans

Created by Jenai on February 9, 2016

Category: Savory

Ingredients

1 pound Navy Beans, dry
4 Slices of Bacon (or 3 oz. sliced salt pork. I used Hemplers bacon, which is both very thick and lean)
3 tablespoons Gold Label Brer Rabbit Molasses (I used "Wholesome Sweeteners" brand)
1 1/2 teaspoons Salt
1/2 teaspoon Mustard (I used prepared)
1/4 cup Brown Sugar (mine was light)
1 Onion, quartered (I used a smallish medium-sized white onion)

Method

The night before, rinse the beans and sort out any pebbles or iffy-looking beans you might find. Place in a covered dish, filled with water, and soak the beans overnight so that they swell.
Preheat oven to 350 degrees.
Lightly grease a heavy, oven-proof 4 quart pot (mine is a wee Le Creuset dutch oven), and lay two strips of bacon on the bottom (or half of the salt pork).
Drain the beans, and add them to the pot.
Place the remaining bacon (or salt pork) on top of the beans.
Add the other ingredients. It's not necessary to mix them. Place the onions quarters in four places.
Pour boiling water to cover 1 inch above the beans.
Cook until tender and thickened to your preference. Should take between 2 and 3 hours. Add more hot water when the top of the beans become dry. Must be watchful.