Ingredients for Baked Beans In Clay Pot
- 1 pound dried navy beans
- 1 cup ketchup
- 1/4 cup yellow mustard
- 1/2 cup packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 6.5 cups water, plus cold water for soaking beans
- 6 slices bacon
- 1 cup reserved cooking liquid
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How to Make Baked Beans In Clay Pot
- Soak 1 pound dried kidney beans in cold water overnight.
- Drain the soaked beans thoroughly.
- Cover the beans with 6 cups of fresh cold water in a large pot.
- Bring to a rolling boil, then reduce heat and simmer for 30 minutes.
- Drain the beans, reserving 1 cup of the cooking liquid.
- In a medium bowl, whisk together 1 cup ketchup, 1/4 cup yellow mustard, 1/2 cup packed brown sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and the reserved 1 cup cooking liquid. Stir in an additional 1/2 cup water.
- In a clay pot (or oven-safe Dutch oven), layer 1/3 of 6 slices bacon, 1 medium onion (chopped), 1/3 of the cooked beans, and 1/3 of the ketchup mixture.
- Repeat layers, ending with a layer of beans.
- Top with remaining bacon slices.
- If using a clay pot, place the UNCOVERED pot in a COLD oven. Set oven temperature to 400°F (200°C).
- After 30 minutes, reduce the oven temperature to 300°F (150°C).
- Cook for 3 hours.
- Reduce the oven temperature to 250°F (120°C) and cook for another 30 minutes. (If using a Dutch oven, you can skip steps 10-13 and bake covered at 250°F for 8 hours)
- Serve hot with boiled potatoes, ham, crusty bread, and extra ketchup, if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
33g
Fat
22g
Carbs
13g
