Baked Beans

By mrslopes

This Smoky-sweet summer classic is easy to cook from scratch. So put down the can opener, campfire girl.

Ingredients

• 4 ounces sliced bacon, cut into 1⁄2-inch pieces
• 1 onion, chopped
• kosher salt and black pepper
• 1 pound dried navy beans, soaked in water overnight and drained
• 1/2 cup molasses
• 1/4 cup ketchup
• 1 tablespoon dry mustard
• 2 tablespoons cider vinegar

Preparation

Step 1

1.Heat oven to 300° F. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes more.
2.Add the beans, molasses, ketchup, mustard, and 5 cups water to the pot and stir to combine; bring to a boil.
3.Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2½ hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1¼ hours more. Stir in the vinegar and serve.