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RECIPE

New England Yellow Eye Baked Beans with Artisanal Bacon

A rich, slow-baked New England classic made with heirloom yellow eye beans, Marin Fine Foods’ thick-cut artisanal bacon, dark molasses, and deeply caramelized onions. A long, gentle bake transforms the beans into a creamy, sweet-savory dish with a smoky sauce and irresistible sticky crust.

13 hours including soaking Total Time
SERVES 6 - 8 People
Easy Difficulty
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New England Yellow Eye Baked Beans with Artisanal Bacon

Ingredients

  • 1 pound (about 2 cups) dried yellow eye beans
  • 8 ounces thick-cut artisanal slab bacon, cut into lardons
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • ½ cup dark unsulfured molasses
  • ½ cup packed dark brown sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • Boiling water or hard cider, as needed
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How to Make It

  • Place the dried yellow eye beans in a large bowl and cover with cold water by about 3 inches. Let soak for 8–12 hours or overnight. Drain before cooking.
  • Transfer the soaked beans to a Dutch oven and cover with fresh water. Bring to a boil, then reduce to a gentle simmer and cook for about 30 minutes, until the beans are beginning to soften but are still firm. Drain well.
  • Return the empty Dutch oven to medium-low heat. Add the diced bacon and cook slowly until the fat has rendered and the bacon is crisp. Transfer about half of the bacon to a plate and reserve for finishing. Leave the remaining bacon and rendered fat in the Dutch oven.
  • Add the chopped onion to the bacon drippings and cook for 12–15 minutes, stirring occasionally, until deeply golden and caramelized. Add the garlic and cook for another minute, until fragrant.
  • In a small bowl, whisk together the molasses, brown sugar, Dijon mustard, Worcestershire sauce, and black pepper.
  • Return the parboiled beans to the Dutch oven and stir gently to combine with the onions and bacon. Pour the molasses mixture over the beans and stir until evenly coated. Add enough boiling water or hard cider to just cover the beans.
  • Cover the Dutch oven tightly and bake at 325°F for 4 hours. Stir gently about once an hour, adding a little boiling water or hard cider as needed to keep the beans moist and saucy.
  • During the final 30 minutes, uncover the Dutch oven and stir in the reserved crispy bacon. Continue baking uncovered until the sauce is thick and glossy and the top develops a dark, caramelized crust. Taste and adjust the seasoning with kosher salt before serving.

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