INGREDIENTS
1 lb. dried navy beans
4 to 6 slices thick-cut bacon
1¼ cup blackstrap molasses or dark molasses
1 tsp. salt
½ tsp. pepper
1 tsp. dry mustard
1 Tbsp. brown sugar
1 Tbsp. cider vinegar
1 tsp. hot sauce
1 medium white onion, cut into ½-inch slices
PREPARATION
• Soak the beans overnight in 4 cups water. Drain, reserving soaking liquid.
• Preheat oven to 350 degrees.
• Cook the bacon in a hot skillet until seared but not crispy. Chop bacon into small pieces and set aside.
• In a bowl, combine molasses, salt, pepper, dry mustard, brown sugar, cider vinegar and hot sauce.
• Add ¹?³ of the beans to the bottom of a deep baking dish. Next, add ¹?³ of the bacon, followed by ¹?³ of the onions. Repeat, adding another layer each of ¹?³ of the beans, bacon and onions. Top with remaining beans. Pour the sauce on top. Add the reserved soaking liquid and top with remaining bacon and onions. Cover and bake 2œ hours.
This article appears in Guide to the Holidays 2013.