Eosinophilic Esophagitis Friendly Classic Baked Beans
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Learn more →Ingredients
6 servings
- 1 lb dried navy beans
- 6 oz salt pork, rind scored and cut into 1-inch pieces
- 1 medium yellow onion, peeled and left whole
- ⅓ cup molasses
- 2 tbsp packed dark brown sugar
- 1 tbsp dry mustard
- 1 tsp kosher salt
- ¼ tsp black pepper
- 3 cups boiling water, plus more as needed
Instructions
- 1
Place the dried navy beans in a large bowl and cover with cold water by at least 3 inches. Soak overnight, or for at least 8 hours, until the beans have swelled and the skins are taut.
- 2
Drain and rinse the soaked beans. Transfer them to a large Dutch oven, cover with fresh cold water by 2 inches, and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, until the beans are just beginning to soften but still hold their shape. Drain and set aside.
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