Shellfish Free Classic Baked Beans
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!