Beanpot Navy Beans

Adding a little tang really balances out the sweetness of molasses and apple juice. Here’s the savory-tangy variation:

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🫘 Savory Apple-Cider Beanpot Baked Beans

Ingredients

• 1 lb (about 2 cups) dried navy beans (or Great Northern beans)
• ½ lb salt pork or thick-cut bacon, cut into chunks
• 1 medium onion, peeled and left whole (or quartered if you prefer)
• ⅓ cup molasses
• 2 tbsp brown sugar (reduce to 1 tbsp if you want less sweetness)
• 1 tbsp Dijon mustard (or spicy brown mustard)
• 1 tsp salt
• ½ tsp black pepper
• 2½ cups hot water
• 1–1½ cups apple juice (for topping up during cooking)
• 2 tbsp apple cider vinegar (added near the end)

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Instructions

1. Soak the beans

   • Rinse beans, then soak overnight in plenty of water. Drain before cooking.

2. Parboil the beans

   • Put beans in a pot, cover with fresh water, and bring to a boil.
   • Simmer about 10 minutes, then drain.

3. Prepare the beanpot

   • Place the onion in the bottom of the beanpot.
   • Add the salt pork/bacon on top.

4. Mix the seasoning

   • In a bowl, combine molasses, brown sugar, mustard, salt, and pepper with the hot water. Stir until blended.

5. Assemble

   • Pour the parboiled beans into the beanpot.
   • Pour the molasses mixture over the beans, adding enough to just cover.

6. Slow bake

   • Cover and bake at 250°F (120°C) for about 6–8 hours.
   • Check every couple of hours. If beans look dry, add apple juice (instead of plain water).

7. Add tang at the finish

   • In the last 30 minutes of cooking, stir in apple cider vinegar. This keeps the tang bright and prevents it from dulling during long cooking.

8. Serve

   • Beans should be tender, smoky-sweet, and tangy with a balanced depth of flavor.

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👉 This variation has that sweet-smoky base but with a refreshing zip at the end. Perfect with roasted meats or just some hearty bread.