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Rinse beans. Combine beans and 8 cups water in a 4- to 5-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand at room temperature for 1 hour. Drain and rinse beans.
Return beans to pot. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until beans are tender, stirring occasionally. Drain beans, reserving 1 1/2 cups of the liquid.
In the same pot, cook onion and 4 ounces bacon over medium heat until bacon is slightly crisp and onion is tender, stirring occasionally. Add brown sugar; cook and stir until sugar is dissolved. Remove from heat. Stir in beans, the reserved bean liquid, molasses, Worcestershire, dry mustard, salt and pepper. Transfer bean mixture to a storage container; cover and chill overnight.
Transfer bean mixture to a 3 1/2- or 4-quart slow cooker. Cover and reheat on High for 2 to 3 hours or until heated through and slightly thickened. Top with the additional cooked bacon, if desired.