Dutch Oven Baked Beans
This big pot of hearty baked beans makes a comforting meal that will feed a horde of hungry appetites! It's cooked slowly in the oven for classic American flavor.
Servings: 8 hearty servings
Equipment
- Dutch oven
Ingredients
- 3 cups dried beans
- 1 1/4 cups packed brown sugar
- 2 cups boiling water
- 1/3 cup coarsely-ground mustard
- 1/2 cup molasses
- 12 ounces thick-sliced bacon or salt pork cut into 3/4-inch pieces
- 2 onions chopped
Instructions
- Place dried beans in a Dutch oven and cover with cold water. Soak overnight or use the quick-soak method.
- For quick-soak method: Bring beans and water to a boil. Remove from heat and let sit for one hour, covered.
- After soaking, add more water to cover beans. Bring to a boil over high heat; reduce heat to low and simmer for 40-50 minutes until beans are soft. Preheat the oven to 325 degrees F.
- Drain beans. Add the rest of the ingredients to the Dutch oven along with 2 cups boiling water. Stir well and cover.
- Bake for 5-6 hours, stirring every hour. Add more water as necessary to prevent burning. The beans are done when the color has darkened and the sauce is thick.
Notes
Red or white bean varieties work best. Feel free to use a combination of different types of beans, such as Great Northern, navy, kidney, small white or red beans.