Slow-Baked Pork and Beans with Bacon

Description:
This hearty pork and beans recipe uses dried navy beans slow-cooked with rich tomato sauce, smoky bacon, and a blend of spices in a cast iron Dutch oven at a low temperature. Cooking at 200°F for several hours allows the flavors to meld beautifully, resulting in tender beans and a thick, flavorful sauce — perfect as a comforting side or main dish.

Servings:
About 8 servings

Ingredients (same as before):

• 1.5 pounds dried navy beans (about 3 cups)
• 15 oz tomato sauce (1 can)
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 tbsp molasses
• 2 tbsp yellow mustard
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1/2 cup diced pre-cooked bacon
• 6-9 cups water or broth for cooking the beans
• 1 bay leaf (optional)

Instructions for Cooking at 200°F:

1. Preheat oven: Preheat your oven to 200°F.
2. Prepare the beans:
   • Rinse, soak, and cook the beans as usual until tender. Drain and set aside.
3. Combine in Dutch oven:
   • In the cast iron Dutch oven, combine the cooked beans, tomato sauce, ketchup, brown sugar, molasses, mustard, onion powder, garlic powder, paprika, salt, pepper, and bacon. Stir everything together well.
4. Cook at 200°F:
   • Cover the Dutch oven with its lid and place it in the preheated oven.
   • Bake for 6-8 hours, stirring occasionally (every 1-2 hours) to ensure even cooking and to prevent sticking.
   • Check for moisture levels: If the beans are drying out too much, add a small amount of water or broth to keep them from becoming too thick or burning.
5. Final check:
   • After 6 hours, check the texture of the beans and the thickness of the sauce. Continue baking if you prefer a thicker sauce or softer beans, up to 8 hours.
   • Adjust seasonings and serve.

Cooking at this lower temperature allows the flavors to develop slowly and gives the beans a rich, deep flavor.