North Country Logging Camp Baked Beans
Slow-baked navy beans with salt pork, molasses, and onion, cooked low and long until thick and dark. A hearty dish rooted in the fuel-heavy meals of North Country logging camps.
- Prep
- 20 min
- Cook
- 360 min
- Total
- 380 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Bean pot or Dutch oven
- •Large pot for parboiling
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 12
- carbs
- 52
- protein
- 16
- calories
- 390
Instructions
- 1
Soak navy beans in cold water overnight. Drain the beans.
- 2
Boil the beans in fresh water for 45 minutes until skins begin to split. Drain and save the cooking liquid.
- 3
Preheat your oven to 300°F.
- 4
Place the whole onion in the bottom of a bean pot. Pour the beans over the top.
- 5
Press the salt pork cubes down into the beans.
- 6
Whisk molasses, brown sugar, mustard, and salt into 3 cups reserved bean liquid. Pour the mixture over the beans.
- 7
Cover and bake for 5-6 hours. Check occasionally and add water if the beans look dry.
- 8
Take off the lid for the last 30 minutes so the top browns slightly.
Chef's tips
Soak beans overnight and keep them just barely covered in liquid throughout baking so they do not dry out or burn.
Storage
Refrigerate up to 5 days in an airtight container.
Reheating
Reheat covered in a low oven or on the stovetop with a splash of water.
Common mistakes to avoid
- •Adding salt or acidic ingredients before beans are tender, which makes them tough.
- •Letting the pot dry out during the long bake.
Serving suggestions
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