Baked Beans

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An all-time, slow-cooked favorite with country and city folk alike. It’s amazing how many cultures claim to have the best baked beans – and how mouths can be fed from one little bag of dry beans – this is Rough Times Cooking at it’s finest! To make sure that you get complete protein without eating meat, add a “grain” food to the meal (flour-bread/cookies/pie/cake, rice, corn, etc.). I like to serve mine with Corn Bread or Bannock.

2 cups navy beans soaked in water to cover 3-4 in. above beans, overnight
1 cup molasses
1/2 C brown sugar
1 tsp. Prepared mustard or 1/2 tsp. Mustard powder
1-2 strips of bacon (or small piece of pork fat) – optional
1 tsp. Salt (added after cooking, so the beans cook nice and soft)

Discard soaking water from beans, add water to cover and cook until almost tender (Hint: adding boiled water at this stage speeds up the cooking.)
Add rest of ingredients, mix well, and place in an oven proof dish. Bake all day or overnight if you can, or at least 3-4 hours. Serve with home made bread or bannock.

Options: Vegetarians can skip the meat entirely and add a little soya sauce, smoke flavoring and/or tomato sauce. Keeping kosher? Use smoked turkey for that nice smoky flavor. Yellow eye or other small, light colored, mild flavored beans work well too.
Hints: Some folks add a teaspoon of baking soda to the soaking water to make them less “gassy” – the beans will cook quicker, but tend to get mushy. I like to put a little piece of dried seaweed (kombu, kelp or dulse) in the soaking and cooking water, and remove it before baking – I find that it makes the beans more digestible too!
If you don’t have time to soak the beans, add them slowly to boiling water, keep them at a rolling boil for 15 minutes, simmer until tender.

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