• 1 lb. dry navy beans
  • 1 lb. sliced bacon, cut up
  • 2 large onions, chopped (2 cups)
  • 1 cup catsup
  • 1 cup molasses
  • 3 Tbsp. prepared yellow mustard
  • 2 teaspoons dried oregano, crushed (optional)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


Rinse and drain beans. In a 4- to 6-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

In the Dutch oven cook bacon and onions until bacon is crisp. Drain off fat. Add the beans and 6 cups fresh water to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender, stirring occasionally.

Stir in the catsup, molasses, mustard, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 45 minutes more or until desired consistency, stirring occasionally. Makes 10 ( 2/3 cup) to 12 servings.


25 SERVINGS: Prepare as above, doubling amounts of all ingredients. Soak beans in 12 cups water in an 8- to 10-quart pot. Cook half the onions and bacon at a time. Cook the beans as above, except stir in 10 cups of water in Step 2. Cook, uncovered, in for 1 to 1-1/4 hours, stirring frequently.

50 SERVINGS: Prepare the 25-serving recipe twice (do not double the recipe).

Nutritional Information
Calories 429
Total Fat (g) 11
Saturated Fat (g) 4
Monounsaturated Fat (g) 6
Polyunsaturated Fat (g) 2
Cholesterol (mg) 21
Sodium (mg) 788
Carbohydrate (g) 62
Total Sugar (g) 26
Fiber (g) 12
Protein (g) 16
Baked Goods, Side Dishes
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