BAKED BEANS FROM SCRATCH

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Baked beans from scratch are a culinary journey worth embarking on, a labor of love that yields a dish of unparalleled flavor and satisfaction. Imagine tender beans, slowly simmered until they reach the perfect level of tenderness, infused with a rich,

 

 

 

 

 

 

 

 

 

 

 

savory sauce that tantalizes the taste buds with every bite. This is comfort food at its finest, a dish that warms the soul and nourishes the body with its hearty goodness.

 

 

 

 

 

 

 

The journey begins with the beans themselves. Whether you choose navy beans, cannellini beans, or another variety, it’s important to start with dried beans and give them a good soak overnight. This not only helps to soften the beans but also allows them to absorb the flavors of the other ingredients more readily.

 

 

 

 

 

 

 

 

 

 

 

Once the beans are soaked and rinsed, it’s time to prepare the sauce. This is where the magic happens. Imagine a fragrant mixture of diced onions, garlic, and bell peppers sautéed until they’re soft and aromatic. To this, add a generous dollop of tomato paste,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

a splash of vinegar for acidity, a hint of sweetness from brown sugar or molasses, and a medley of spices like paprika, mustard powder, and cumin. Let it all simmer together, allowing the flavors to meld and mingle until they form a thick, luxurious sauce that coats the beans like a warm embrace.

 

 

 

 

 

 

 

Next comes the assembly. Cover the dish with a lid or aluminum foil, then slide it into the oven and let the beans bake low and slow until they’re tender and bubbling with flavor.

 

 

 

 

 

 

 

As the beans bake, the flavors will intensify, the sauce thickening to a rich, velvety consistency that clings to the beans like a comforting embrace. 

 

 

 

 

 

 

 

 

 

 

 

 

Serve these baked beans alongside your favorite barbecue dishes, grilled meats, or simply enjoy them on their own with a slice of crusty bread to mop up every last drop of sauce. However you choose to enjoy them, one thing’s for certain – these baked beans from scratch are sure to become a cherished favorite, a dish that brings warmth and comfort to any table.

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:
  • 1 1/3 cups dried navy beans soaked overnnight
  • 3 slices thick nitrate free bacon chopped
  • 1/4 cup onion chopped
  • 1/2 cup tomato sauce or ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar use up to 1/2 cup if you like REALLY sweet beans

  • 1/4 cup pure maple syrup
  • 1 teaspoon kosher salt
  • 2 teaspoons dry mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup apple juice or water
  • 1/2 cup water

INSTRUCTIONS
Prepare Navy Beans
  1. Place dried beans in a container that can be fitted with a lid. Pour fresh water over beans until the water is at least 1 inch above beans. Seal container shut. Soak beans for 8-12 hours.
  2. After soaking, drain beans. Add soaked beans to a large stock pan. Cover beans by 1 inch with fresh cold water.
  3. Bring water to a rapid boil, and reduce to a simmer. Simmer for 1 hour. Drain cooked beans well.
  4. Instead of soaking beans overnight and simmering, you can speed up the process and cook dried beans right in the Instant Pot, no soaking required.
  5. For the Baked Beans
  6. Preheat oven to 300 degrees.
  7. Heat a large skillet over medium-high heat.
  8. Add in the sliced bacon. Cook until bacon begins to render fat and then stir in the chopped onion. Saute bacon and onions together until onions begin to soften and bacon is browned and slightly crisp. This should take about 5-6 minutes. Drain off excess fat off bacon.
  9. Mix together tomato sauce, brown sugar, molasses, maple syrup, dried mustard, vinegar,apple juice, water, and salt together. Add in bacon and onion mixture and cooked beans and gently stir to combine.
  10. Pour bean mixture into a 2-quart oven-safe dish. Beans should be pretty well submerged in liquid and mixture should be relatively loose. If there does not seem to be enough liquid in the baking dish, add up to 1/2 cup additional water or juice. Cover pan with foil or oven-safe lid.
  11. Bake covered for 2 hours. Uncover and bake for another 30-40 minutes, until thickened.

NOTES
  • Navy Beans are traditional for baked beans, but pinto beans or great northern can be used in a pinch.
  • In place of dried mustard, feel free to use 1 tablespoon prepared mustard.
  • For really sweet baked beans use ketchup in place of the tomato sauce OR add up to 1/2 cup brown sugar instead of a 1/4 cup brown sugar.
  • If you want these to be Vegetarian Baked Beans, omit the bacon and add the onions raw to bean mixture. You may need to increase the salt by up to 1 teaspoon as the bacon has quite a bit of sodium.
  • In place of dried beans, you can use 4 cups rinsed and drained navy beans–measure after draining.

 

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