Baked beans

Baked beans

Beans baked with molasses and salt pork


  • 0.5 lbs Great Northern beans
  • A little powdered onion, powdered garlic, and rubbed sage
  • 0.33 cup molasses
  • 1 tsp dijon mustard
  • freshly ground black pepper
  • a drop or two of liquid smoke
  • 0.25 lbs bacon or salt pork
  • 1 small onion, finely diced
  • a splash or two of apple cider vinegar
  • Ham bone (optional)


  1. Soak beans for a whole day in water with a bit of salt in it.
  2. Drain and rinse the beans.
  3. Par-cook for an hour or so with the powdered onion, garlic, sage, and the ham bone (if using). Boil, then simmer uncovered.
  4. Drain and rinse the beans, reserve bean broth. Pick any ham off the bone. Set aside.
  5. In a dutch oven, cook pork until fat renders and it’s more or less done. Remove all but a tablespoon or two of fat.
  6. Add the onion and cook until translucent.
  7. Add in the beans, molasses, dijon mustard, a drop or two of liquid smoke (optional), any bits of ham from the bone, and a couple turns of the pepper mill. Add bean broth until the beans are covered, stir.
  8. Bake uncovered at 300°F for 4-6 hours or so, until done. Add bean broth water as needed to keep the beans from drying out.
  9. Once done, add a splash of vinegar and a pinch of salt at the end, to taste.


  • Navy beans or other small white-ish beans work just as well.
  • Can substitute whiskey in for vinegar if desired.
  • If needed, a touch of Wondra flour at the end can thicken the sauce to more of a glaze.