Keep in mind I did not say, take a lot of work, but simply a long time—4 hours in the oven to be exact (that doesn’t include the overnight soaking of the beans or the hour and a half to parboil the beans or sauté the vegetables.)
But stick with me now, because the resulting toothsome molasses and bacon soaked beans are sooooo marvelous, and really, patience is a virtue so you should start practicing now.
I get a craving for these beans at least once a year but I always have to wait to make them for a picnic or barbecue because the recipe makes a ton and I end up eating them for a week straight.
They’ve been on my mind for at least a month now and I finally had the opportunity to make them for a back-to-school shindig at the lake. Worth the wait, yes they were. With a grilled braut and some spicy mustard; the time I spent stuck in my house waiting for them to bake was well worth it.