A classic bean dish that gave Boston the nickname "Bean Town". Hurst's Navy HamBeens® baked for over 5 hours with a delicious sauce of molasses, brown sugar, and bacon.
- 1 package Hurst’s Navy HamBeens®
- 1 large onion, sliced
- 1 lb. salt pork or bacon, sliced
- 1 cup molasses
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1/2 tablespoon dry mustard
- Salt and pepper to taste
Cooking Directions ( reviews )
- Pour dry beans into a strainer. Rinse thoroughly and check for any stones or debris.
- In a large bowl, soak beans in water for at least 4 hours, up to overnight. Discard any excess water after soaking.
- Add beans and 10 cups of water to large pot over medium-high heat. Bring to a rolling boil. Reduce the heat to low and simmer for 60 minutes. Check beans for doneness.
- When tender, reserve 2 cups of cooking liquid and discard the rest. Mix bean liquid with Hurst’s seasoning packet, molasses, ketchup, brown sugar, dry mustard, salt & pepper.
- In a large casserole dish, alternate multiple layers of the onion, bacon, and beans. Pour sauce mixture over the top. Cover with foil and bake in a 350˚ oven for 4 hours. If beans appear dry, stir to mix (add water if needed). Enjoy!
add your own review
There are currently no reviews for this recipe. Click the "add your own review" to share your opinion!