A delightful twist on the traditional Boston baked beans, offering a rich and savory flavor profile.
Soak the dried navy beans in water overnight.
Soaking the beans overnight helps to soften them and reduce cooking time.
Preheat your oven to 325°F (165°C).
Preheating the oven ensures even cooking from the start.
Drain the soaked beans and rinse them under cold water.
Rinsing removes any residual starch or impurities from the beans.
In a pot, bring water to a boil and add the beans. Simmer for 10 minutes, then drain.
This step helps to partially cook the beans and improve their texture.
Dice the smoked bacon into small pieces.
Cutting the bacon into smaller pieces ensures even distribution in the dish.
Layer half of the bacon and the chopped onion at the bottom of the bean pot.
Layering the ingredients helps to infuse the beans with flavor during cooking.
Add the beans to the pot, followed by the remaining bacon on top.
This layering technique ensures the bacon flavors the beans thoroughly.
In a bowl, mix molasses, dry mustard, salt, pepper, ketchup, Worcestershire sauce, brown sugar, and hot water.
Mixing the sauce ingredients beforehand ensures even flavor distribution.
Pour the sauce mixture over the beans in the pot.
Pouring the sauce evenly ensures all beans are coated and flavorful.
Cover the pot and bake in the preheated oven for 5-6 hours, checking occasionally to add water if needed.
Adding water as needed prevents the beans from drying out during baking.
Remove from the oven and let cool slightly before serving.
Allowing the beans to cool slightly helps the flavors to meld together.
Serve warm and enjoy your delicious baked beans.
Pair with cornbread or a side salad for a complete meal.
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