Description
Classic molasses baked beans dance with rich, smoky flavors from Ina Garten’s kitchen. Hearty legumes mingle with bacon and sweet molasses, creating a comforting side dish perfect for gatherings you’ll savor.
Ingredients
Scale
- 1½ lbs (680 g) dried cannellini or Great Northern white beans
- 0.5 lbs (227 g) pork belly (rind removed), ½-inch diced
- 0.5 lbs (227 g) slab smoked bacon, ½-inch diced
- 2 cups (480 ml) chopped yellow onions (2 onions)
- 1½ cups (360 g) light brown sugar, lightly packed
- 0.5 cups (120 ml) ketchup, such as Heinz
- 0.5 cups (120 ml) molasses, such as Grandma’s
- 0.5 cups (120 ml) pure maple syrup
- 2 tbsps (30 ml) apple cider vinegar
- 1 tbsp (15 g) dry mustard, such as Coleman’s
- 0.5 tsp (2.5 g) crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- Bean Preparation: Soak dried beans overnight in refrigerator, fully submerged in cold water. Drain and transfer to Dutch oven, covering with fresh water. Bring to boil, then simmer until beans become tender, approximately 45-50 minutes. Remove foam during cooking process.
- Meat Rendering: Cook pork belly and bacon in sauté pan over medium heat until golden and crisp. Extract meat using slotted spoon, reserving rendered fat for subsequent cooking.
- Aromatic Foundation: Caramelize onions in reserved meat fat over medium-low heat until soft and translucent, approximately 5-7 minutes.
- Flavor Composition: Combine cooked beans, sautéed onions, crispy meat, brown sugar, ketchup, molasses, maple syrup, vinegar, dry mustard, red pepper flakes, salt, and black pepper. Pour boiling water to completely cover bean mixture.
- Slow Baking: Position oven rack in middle section, heated to 150°C / 300°F. Cover Dutch oven and bake for 5 hours, checking liquid levels periodically. Add boiling water if beans appear dry to prevent scorching.
- Finishing Touch: During final 15 minutes, uncover beans to develop rich mahogany color and glossy surface. Adjust seasoning and serve hot.
Notes
- Overnight Soak Strategy: Refrigerate beans in cold water for even hydration and to prevent fermentation.
- Precise Bean Cooking: Simmer beans until tender but not mushy, removing foam to ensure clean flavor and texture.
- Fat Rendering Technique: Cook pork belly and bacon slowly to extract maximum flavor without burning, using the rendered fat for additional depth.
- Liquid Management: Check beans hourly during long baking, adding boiling water to maintain moisture and prevent scorching, ensuring a rich, glossy final dish.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 440
- Sugar: 44 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 35 mg