Baked Beans with Pancetta + Molasses Recipe

Makes 6 Quarts

  • 1 pound of soaked and strained kidney beans
  • 1 pound of soaked and strained cannellini beans
  • 1 pound of soaked and strained black beans
  • 8 ounces of julienne pancetta
  • 1 small diced yellow onion
  • 1 small diced red onion
  • 1 cup of sliced green onions + 1/4 cup for garnish
  • 4 cloves of finely minced garlic
  • 1 cup of pineapple juice
  • 2 cups of ketchup
  • 3/4 cup of yellow mustard
  • 1/2 cup of molasses
  • 3/4 cup of brown sugar
  • 1/3 cup of apple cider vinegar
  • 2 tablespoons of ground mustard
  • Kosher salt and fresh cracked pepper to taste
  1. Preheat the oven to 300°.
  2. Place a dutch oven on the stovetop on high heat and cook the pancetta until crispy.
  3. Once brown and crispy, remove the pancetta and set aside.
  4. Next add the onions and garlic to the pot and cook in the rendered pancetta fat until caramelized.
  5. Once they are brown, add back in the pancetta, reserve a ½ cup of garnish, and along with the soaked beans, add pineapple juice, ketchup, mustard, molasses, brown sugar, cider vinegar, and ground mustard and stir.
  6. Place the lid on the dutch oven, transfer it to the oven and cook for 3 hours. Stir every 30 minutes until finished.
  7. Garnish the beans with the remaining crispy pancetta and sliced green onions.