Boston Baked Beans with Molasses and Bacon

Ingredients

• Water (4 cups)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Ketchup (1/4 cup)
• Mustard (2 tablespoons)
• Brown sugar (1/4 cup)
• Molasses (1/2 cup)
• Onion (1 medium, diced)
• Bacon (8 slices, chopped)
• Navy beans (1 pound)

Instructions

1. Rinse the navy beans and remove 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. Drain and rinse.
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, leaving the bacon fat in the pot.
4. Add the diced onion to the pot and cook until softened, about 5 minutes.
5. Add the drained beans, molasses, brown sugar, mustard, ketchup, salt, black pepper, and water to the pot. Stir well to combine.
6. Bring the mixture to a simmer over medium heat. Once simmering, cover the pot and transfer it to the preheated oven.
7. Bake for 3 to 4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally and add more water if needed to prevent drying out.
8. Remove from the oven and let the beans cool slightly before serving. Garnish with the reserved crispy bacon.
9. Serve hot as a side dish or as a main course with cornbread.