Steamed Boston Baked Beans #shorts

Preheat your oven to 300°F (150°C).

Rinse the dried navy beans under cold water and soak them overnight in a large bowl of water.

The next day, drain the beans and place them in a large pot. Cover with fresh water and bring to a boil. Cook for about 30 minutes, then drain again.

In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Add the chopped onion to the pot and sauté until translucent, about 5 minutes.

Stir in the molasses, brown sugar, dry mustard, salt, and black pepper into the onion mixture.

Add the drained beans and cooked bacon back into the pot. Pour in 4 cups of water and stir to combine.

Cover the pot and place it in the preheated oven. Bake for 4 to 5 hours, checking occasionally and adding more water if necessary to keep the beans covered.

Once the beans are tender and the sauce is thickened, remove from the oven and let cool slightly before serving.

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