Massachusetts Baked Beans

Massachusetts Baked Beans are a hearty and flavorful dish, showcasing the sweet and savory notes of molasses and bacon. This gluten-free version provides a comforting meal perfect for any occasion.

Ingredients

• Dried navy beans - 1 cup (200g)
• Water - 4 cups (1 liter) for soaking, 2 cups (500ml) for cooking
• Bacon - 2 slices, chopped
• Onion - 1 small, diced
• Molasses - 2 tablespoons (30ml)
• Brown sugar - 1 tablespoon (15g)
• Dijon mustard - 1 teaspoon (5g)
• Apple cider vinegar - 1 tablespoon (15ml)
• Salt - 1 teaspoon (5g)
• Black pepper - 1/2 teaspoon (2g)
• Garlic powder - 1/2 teaspoon (2g)
• Thyme - 1/2 teaspoon (1g)

Steps

1. Rinse and soak the dried navy beans in 4 cups of water overnight or for at least 8 hours.
2. After soaking, drain the beans and place them in a pot with 2 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 30 minutes until beans are tender but not mushy.
3. Preheat the oven to 150°C (300°F).
4. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the skillet.
5. In the same skillet, add the diced onion and sauté until soft and translucent, about 5 minutes.
6. In a large mixing bowl, combine the cooked beans, crispy bacon, sautéed onion, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and thyme. Mix well to combine.
7. Transfer the mixture to a small baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 2 hours, removing the foil for the last 30 minutes to allow the top to caramelize slightly.
9. Once done, let the beans cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 10 g
• Sodium: 800 mg
• Cholesterol: 10 mg
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Good source of plant-based protein, supporting muscle repair.

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