Baked Beans
Serves 1
Directions
- 1Rinse navy beans with cold water. For more tender beans, soak them in cold water overnight.
- 2Rinse navy beans with cold water. For more tender beans, soak them in cold water overnight.
- 3Rinse navy beans with cold water. For more tender beans, soak them in cold water overnight.
- 4Dump rinsed or soaked beans into a pot and add water.
- 5Dump rinsed or soaked beans into a pot and add water.
- 6Dump rinsed or soaked beans into a pot and add water.
- 7Bring the beans to a boil on the stove, then turn down the heat to a simmer.
- 8Bring the beans to a boil on the stove, then turn down the heat to a simmer.
- 9Bring the beans to a boil on the stove, then turn down the heat to a simmer.
- 10Simmer for two minutes, then cover, remove from heat, and let sit for an hour to soak in hot water.
- 11Simmer for two minutes, then cover, remove from heat, and let sit for an hour to soak in hot water.
- 12Simmer for two minutes, then cover, remove from heat, and let sit for an hour to soak in hot water.
- 13Drain the water off the beans using a colander.
- 14Drain the water off the beans using a colander.
- 15Drain the water off the beans using a colander.
- 16Rinse the drained beans with cold water and return them to the pot.
- 17Rinse the drained beans with cold water and return them to the pot.
- 18Rinse the drained beans with cold water and return them to the pot.
- 19Add a lot of water to the beans again.
- 20Add a lot of water to the beans again.
- 21Add a lot of water to the beans again.
- 22Take them back to the stove, bring to a boil, and simmer for 30 to 40 minutes or until tender. Check frequently if beans were soaked overnight.
- 23Take them back to the stove, bring to a boil, and simmer for 30 to 40 minutes or until tender. Check frequently if beans were soaked overnight.
- 24Take them back to the stove, bring to a boil, and simmer for 30 to 40 minutes or until tender. Check frequently if beans were soaked overnight.
- 25Chop two onions for a double batch. Set aside.
- 26Chop two onions for a double batch. Set aside.
- 27Chop two onions for a double batch. Set aside.
- 28Cut up 12 slices of bacon for a double batch.
- 29Cut up 12 slices of bacon for a double batch.
- 30Cut up 12 slices of bacon for a double batch.
- 31Once bacon is cut, add salt and white pepper (instead of black pepper).
- 32Once bacon is cut, add salt and white pepper (instead of black pepper).
- 33Once bacon is cut, add salt and white pepper (instead of black pepper).
- 34Add ketchup, barbecue sauce, a tiny bit of mustard, maple syrup (or brown sugar as a substitute), and apple cider vinegar to the pot.
- 35Add ketchup, barbecue sauce, a tiny bit of mustard, maple syrup (or brown sugar as a substitute), and apple cider vinegar to the pot.
- 36Add ketchup, barbecue sauce, a tiny bit of mustard, maple syrup (or brown sugar as a substitute), and apple cider vinegar to the pot.
- 37Drain the hot beans, making sure to keep the drained water.
- 38Drain the hot beans, making sure to keep the drained water.
- 39Drain the hot beans, making sure to keep the drained water.
- 40Dump the drained beans and chopped onions into the pot with the other ingredients.
- 41Dump the drained beans and chopped onions into the pot with the other ingredients.
- 42Dump the drained beans and chopped onions into the pot with the other ingredients.
- 43Mix everything together thoroughly.
- 44Mix everything together thoroughly.
- 45Mix everything together thoroughly.
- 46Bake in the oven on low heat for several hours, stirring every now and then. Keep the pot covered while baking.
- 47Bake in the oven on low heat for several hours, stirring every now and then. Keep the pot covered while baking.
- 48Bake in the oven on low heat for several hours, stirring every now and then. Keep the pot covered while baking.
Ingredients
- 1 pound navy beans
- 1 pound navy beans
- 1 pound navy beans
- water
- water
- water
- 2 onions, chopped
- 2 onions, chopped
- 2 onions, chopped
- 12 slices bacon, sliced
- 12 slices bacon, sliced
- 12 slices bacon, sliced
- salt
- salt
- salt
- white pepper
- white pepper
- white pepper
- ketchup
- ketchup
- ketchup
- barbecue sauce
- barbecue sauce
- barbecue sauce
- mustard
- mustard
- mustard
- maple syrup
- maple syrup
- maple syrup
- apple cider vinegar
- apple cider vinegar
- apple cider vinegar
Equipment
potcolanderoven
Tips
- Soaking beans overnight in cold water can make them more tender.
- Substitute maple syrup with brown sugar if desired, though not recommended.
- Stir the beans occasionally while baking.
- For canning, cold pack in jars for two hours or pressure cook for one hour.