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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Savor the relaxed side of summer with this slow-cooking Dutch oven recipe for beans infused with the flavors of molasses, apple cider vinegar, and dry mustard. Ingredients:
1 pound dry navy or soldier beans |
1/3 cup molasses |
1/3 cup apple cider vinegar |
1 teaspoon dry mustard |
1/2 cup dark brown sugar, firmly packed |
1/4 teaspoon freshly ground black pepper |
1 large white onion, quartered |
1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks |
Directions:
1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.
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