These are Boston-style baked beans.
Ingredients
- navy beans: 1 pack (16 ounce pack, dried)
- water as needed:
- sweet onion: 2 cups (chopped)
- firmly packed brown sugar: 0.25 cup
- molasses: 0.25 cup
- cider vinegar: 2 Tbsp
- dry mustard: 2 tsp
- clove garlic: 1 piece (minced)
- ground nutmeg: 0.25 tsp
- ground cinnamon: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
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Drain navy beans and put into a pot with 5 cups water.
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Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
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Preheat oven to 250 degrees F (120 degrees C).
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Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
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Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.
