Classic Boston Baked Beans with Molasses and Bacon

Ingredients

• Navy beans (2 cups, dried)
• Water (enough to soak and cook the beans)
• Bacon (6 slices, chopped)
• Onion (1 large, diced)
• Molasses (1/2 cup)
• Brown sugar (1/4 cup)
• Ketchup (1/4 cup)
• Mustard (1 tablespoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Water (2 cups)

Instructions

1. Rinse the navy beans under cold water, removing any debris. Place them in a large pot and cover with water. Bring to a boil, then remove from heat and let them soak for 1 hour. After soaking, drain and rinse the beans again.
2. Preheat the oven to 300°F (150°C).
3. In a large oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel, leaving the bacon fat in the pot.
4. Add the diced onion to the pot with the bacon fat and cook until softened, about 5 minutes, stirring occasionally.
5. Add the drained beans, molasses, brown sugar, mustard, ketchup, salt, black pepper, and 2 cups of water to the pot. Stir well to combine all the ingredients.
6. Bring the mixture to a simmer over medium heat. Once it starts to simmer, cover the pot and transfer it to the preheated oven.
7. Bake for 3 to 4 hours, stirring occasionally and adding more water if needed to prevent the beans from drying out. The beans should be tender and the sauce thickened by the end of this period.
8. Remove from the oven and let the beans cool slightly before serving. Garnish with the reserved crispy bacon pieces before serving.
9. Serve hot as a delightful side dish or as a main course paired with cornbread or crusty bread.