In looking at the recipe 2 lbs of Brown Sugar seems like a lot. My own similar recipe only uses 2 Tbls and other recipes I've seen have up to 1 cup. Thoughts?
Here's a variation that includes onions. As previously mentioned, there is nothing formal needed for good beans and variations are encouraged for the pallet:
1 pound dry navy or soldier beans
1/3 cup molasses
1/3 cup apple cider vinegar
1 teaspoon dry mustard
1/2 cup dark brown sugar -- firmly packed
1/4 teaspoon freshly ground black pepper
1 large white onion -- quartered
1/4 pound salt pork or slab bacon -- cut into 1 1/2-inch chunks
Oven Temperature: 300°F
1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan.
2. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
3. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
4. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans.
5. Cover with the salt pork or bacon. Cover with the molasses mixture.
6. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out.
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