Boston Baked Beans  Potluck Side Dishes Dairy Free

 

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Main Dishes Side Dishes Desserts Vegetarian Gluten Free Low Sodium Dairy Free Potluck Paleo Breakfast Diabetic

Container Recommendation....
GLAD Big Bowl (6 cups)

Adapted From: All Recipes

Yield: 6 servings

Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Directions:

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F (165 degrees C).*

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

*You can also do this in the crockpot. Soak the beans for 2 hours or overnight, drain them, skip the 2-hour simmer, and follow the rest of the recipe. Cook on low for 20 hours, adding water periodically.

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