Baked Beans

Baked Beans




Prep Time: 15 Min

Cook Time: 5 1/2 - 6 Hr

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1. Drain the soaked beans and give them a good rinse. Place them in a large pot filled with cold, water that covers them by about 2 inches or so, and set them on medium high heat. Once boiled, reduce the heat to medium low, cover with a titled lid, and simmer for about an hour or until beans are tender. Drain, reserving 2 ½ C of the bean cooking liquid.

 

1. Preheat oven to 300 F

 

1. In a large mixing bowl, combine 1 ½ C of the bean liquid and all of the remaining ingredients. Whisk together until thoroughly combined. Add the beans and toss everything together until coated. Pour the beans into a greased baking dish, large enough to accommodate them. Cover and place into the oven to bake.

 

1. Bake for 4 ½ - 5 hours. Check the beans at about the 3 hour mark to see if more liquid is required. Taste for salt and pep and season to taste. I found I needed to add another ½ Tsp. salt. Return cover and finish baking. If desired, remove cover for remaining ½ hour to allow a little crust action on top.

 

1. Remove from oven and set onto a wire cooling rack. Pluck out bay leaves prior to serving. Serve immediately. Beans can be stored in airtight container for 4 – 5 days in the refrigerator.

               Grocery List

• 1 lb Dry Navy Beans, soaked overnight
• 2 Yellow Onions, diced
• 1 Bell Pepper, diced
• 2 ½ C Bean Cooking Liquid
• 1/3 C Fancy Molasses
• 1 C Tomato Sauce
• 1/3 C Dark Brown Sugar
• 2 Tbsp. Ketchup
• 1 Tbsp. Apple Cider Vin
• 1 Tbsp. Vegan Worcestershire Sauce
• Few Dashes Hickory Smoke
• 3 Tsp. Dry Mustard Powder
• 1 Tsp. Onion Powder
• ¼ Tsp. Red Pepper Flakes
• 2 Bay Leaves
• 2 + Tsp. Sea Salt
• Cracked Pepper