Old-Fashioned Baked Beans

Tender beans coated in a dark, glossy, syrupy sauce. The smokiness of the bacon balances the depth of the molasses for a hearty dish.

• Prep time: 20 min
• Cook time: 240 min
• Difficulty: Easy
• Calories: 245
• Protein: 13 g
• Carbs: 30 g
• Fat: 9 g

Ingredients

• 333.3 g White bean ( soaked 12h )
• 133.3 g Smoked lardons ( in matchsticks )
• 0.7 piece Yellow onion ( finely sliced )
• 1.3 piece Garlic ( minced )
• 2 tbsp Cane molasses
• 1.3 tbsp Maple syrup
• 0.7 tbsp Whole grain mustard
• 0.7 tsp Smoked paprika
• 0.7 tbsp Red wine vinegar
• 0.7 L Mineral water
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 1.3 tbsp Tomato paste

Instructions

1. Bean preparation

   After soaking overnight, rinse the beans. Place them in a pot of cold water, bring to a boil and simmer until the skins slightly burst when you blow on them.

2. Searing the base

   In a cast iron pot, brown the smoked bacon with the sliced onion. The fat should render and the onion should become translucent without too much browning.

3. Binding the sauce

   Add the minced garlic, molasses, maple syrup, mustard, and smoked paprika. Pour in the tomato paste and vinegar to deglaze the juices at the bottom of the pot.

4. Slow cooking

   Stir in the drained beans. Cover with the cooking water. Bake at 150°C with a lid. The sauce should reduce and thicken until it perfectly coats the beans.

Chef's tips

• If the sauce is too thin at the end of cooking, remove the lid for the last 30 minutes.
• Only salt at the end: the bacon and molasses already take care of it.

Storage

Keeps for 4 days in the fridge. It's even better reheated the next day once the flavors have infused.