You can’t rush baked beans—and you’ll be so happy you didn’t! Most of the time, though, is in the slow baking. Use canned beans and you can stir this together in a jiffy. SAM
1 pound dried navy beans, or 3 (15-ounce) cans navy beans
Water for soaking and cooking
1 pound bacon, cut into 1/2-inch pieces
2 tablespoons firmly packed dark brown sugar
1/2 cup light molasses
1/2 teaspoon dry mustard
1/2 cup tomato ketchup
1 tablespoon lemon juice
1 large onion, chopped (1 cup)
3 cloves garlic, pressed
1 teaspoon salt or to taste
1/2 teaspoon black pepper
To prepare dried beans: Sort and rinse the dried beans and soak overnight, covered with cold water. Drain the soaking water, place the beans in a large Dutch oven or chef’s pan over medium-low heat, and add the bacon and fresh water to cover by 1 inch. Cover and simmer for 1 hour or until tender. Drain the beans and bacon, reserving 2 cups liquid.
To prepare canned beans: drain and rinse the beans and place them in a large Dutch oven or chef’s pan over medium-low heat with the bacon and 2 cups fresh water. Cover and simmer for 20 minutes. Drain the beans and bacon, reserving 2 cups liquid.
In a 4-quart, oven-proof casserole, combine the beans and bacon mixture, sugar, molasses, mustard, ketchup, lemon juice, onion, garlic, salt, pepper, and 2 cups reserved liquid. Cover and bake for 6 hours at 275 degrees F.
Makes 8 servings.