- 1 pound dry navy beans
- ½ pound salt pork, rind left on and cut into 1 inch chunks
- 2 cups onion, sliced thick
- ½ cup molasses
- 2 tablespoons pure maple syrup
- 3 tablespoon Dijon mustard
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Colman’s dry mustard
- ½ cup packed brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cider vinegar
- 6 cups of water, divided
Soak the navy beans in a large bowl overnight, covering with several inches of water. Rinse and drain. You need about 5-6 hours to make these beans the next day, so plan ahead!
Preheat the oven to 325. In a Dutch oven/heavy pot, cook the salt pork pieces until golden brown over medium high heat, about 15 min.
I added the onion for just a few minutes after the salt pork was done, until they started to get fragrant. Add in all the other ingredients except water and stir to mix. Add 2 c of water and stir. Cover and put in the oven for 90 min.
At 90 min, the recipe says add 2 c of water. Mine was swimming so I didn’t. Probably a mistake. I checked it every 90 min, adding water when it started getting thick. Mine cooked for 6.5 hours.
These looked great!
RP Servings: 8-10
RATING: 4 stars (see note)
For whatever reason (maybe becUse I didn’t add 2 c of water every 90 min), even after soaking for 17 hours and cooking 6.5, the beans weren’t soft. So. There’s that. BUT, the flavor is great! I would suggest one of two things: use rinsed canned beans, or soak and cook your beans til just soft and then use this sauce. 4 of the 5 of us loved the flavor, but having semi-firm beans was definitely an issue.
UPDATE: after some reading, here are the leading causes of firm beans that won’t cook –
1. Old beans. Stores keep beans til they sell, so they can be years old if they don’t get a lot of turnover. I just bought the beans but that doesn’t mean they’re “fresh” dried beans.
2. Hard water, which we have in spades because we live at the coast. We just had it tested a week ago, in fact. So in that case you’d cook them using bottled water. I haven’t cooked fresh beans since we lived here except once using the pressure cooker, so this is definitely a possibility.
3. Acidic ingredients like tomatoes, vinegar, etc. There was ketchup and vinegar in these beans. Without the other 1-2 issues, they’d probably be fine, but this may have just exacerbated the problem.
In short. I was hoping to salvage these beans, but it appears to be a lost cause. I’ll make them next time with canned!