Molasses Baked Beans

Name: Molasses Baked Beans
Yield: 5
Cuisine: Canadiense
Ingredients: 1 Onion; Pepper; Mustard; Salt; 0.25 cups Brown Sugar; 0.5 lb Bacon; 0.5 cups Molasses; 2 cups Dried White Navy Beans; 2 tablespoons Cider Vinegar

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Contains allergens

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein16 %25 g
Carbs58 %89 g
Fat26 %18 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	611 kcal	292 kcal
Protein	25 g	12 g
Carbs	89 g	42.6 g
Fat	18 g	8.6 g

One serving is about 209 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Canadian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Canadian

Ingredients

1 Onion (medium)
Pepper (To taste)
Mustard (Ground)
Salt (To taste)
60 ml Brown SugarOriginal: 0.25 cups
227 g BaconOriginal: 0.5 lb
120 ml MolassesOriginal: 0.5 cups
480 ml Dried White Navy BeansOriginal: 2 cups
2 tablespoons Cider Vinegar

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water. Soak overnight.
Drain and pour beans back into the pot with enough water to cover the beans by a couple of inches, cook for 30 minutes until they are tender but still firm. Drain beans, making sure to reserve cooking liquid, set aside.
Preheat the oven to 325 °F (160 °C). While the oven is preheating, cook pork over medium-high heat in the Dutch Oven until fat is rendered and pork is beginning to brown, then add the onion cooking until tender.
Add the beans back to the pot, along with molasses, brown sugar, apple cider vinegar, ground mustard, salt and pepper and 3 cups (750 mL) of reserved bean water.
Bake uncovered for 3 to 5 hours until the beans are tender, and the sauce has thickened, and the edges of the pot get sticky.
(Note: if beans get dry, add another cup of water.)