Nothing says comfort like a pot of traditional homestyle baked beans. This dish captures the essence of slow-cooked goodness with navy beans, salt pork, and a sweet, tangy sauce. Perfect for chilly days or family gatherings.
Navy beans are the star of this dish, offering a creamy texture that complements the rich sauce. Salt pork adds a savory, smoky depth, balancing the sweetness. Onion provides a subtle aromatic base, enhancing the dish's complexity. The molasses and brown sugar give our baked beans their signature sweetness, while dry mustard and black pepper add a gentle spice. Ketchup brings a hint of tang and color, while apple cider vinegar brightens up the flavors. Lastly, a pinch of salt ties everything together.
These baked beans pair wonderfully with grilled meats like sausages or ribs. For a vegetarian twist, serve them alongside roasted vegetables or a hearty grain salad. They're also great on a slice of crusty bread for a simple lunch.
Start by giving your navy beans a good rinse and check for any stones or debris. Soak them in water overnight; this is key for a tender bean. Once soaked, drain and rinse them again. Place them in a large pot with 6 cups of water. Bring this to a boil, then reduce to a simmer for about an hour, until the beans are tender.
While the beans are cooking, preheat your oven to 300°F (150°C). In a skillet, cook the salt pork over medium heat until it's browned and crispy. Add the chopped onion to the skillet, cooking until it's translucent and fragrant.
In a separate bowl, combine the molasses, brown sugar, dry mustard, black pepper, ketchup, apple cider vinegar, and salt. Stir until you have a smooth sauce ready to coat your beans.
Once the beans are cooked, drain them but be sure to keep the cooking liquid. Place the beans in a baking dish and add the salt pork and onion mixture. Pour the molasses mixture over the beans, and add just enough of the reserved bean liquid to cover them.
Bake in your preheated oven for 3 to 4 hours. Check on them occasionally, giving them a stir to ensure even cooking. You'll know they're done when the beans are tender and the sauce has thickened beautifully.
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