Copycat Bush's Baked Beans

147 mins
Serves 1
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Directions

  1. 1Soak the navy beans overnight.
  2. 2Soak the navy beans overnight.
  3. 3Soak the navy beans overnight.
  4. 4Preheat the oven to 350 degrees Fahrenheit.
  5. 5Preheat the oven to 350 degrees Fahrenheit.
  6. 6Preheat the oven to 350 degrees Fahrenheit.
  7. 7Lay the bacon on a cookie sheet and cook in the oven for 25 minutes until crispy.
  8. 8Lay the bacon on a cookie sheet and cook in the oven for 25 minutes until crispy.
  9. 9Lay the bacon on a cookie sheet and cook in the oven for 25 minutes until crispy.
  10. 10While the bacon cooks, peel and dice the onion.
  11. 11While the bacon cooks, peel and dice the onion.
  12. 12While the bacon cooks, peel and dice the onion.
  13. 13Soften the diced onion in melted bacon grease in a pot for 5-6 minutes until translucent.
  14. 14Soften the diced onion in melted bacon grease in a pot for 5-6 minutes until translucent.
  15. 15Soften the diced onion in melted bacon grease in a pot for 5-6 minutes until translucent.
  16. 16Drain the soaked beans.
  17. 17Drain the soaked beans.
  18. 18Drain the soaked beans.
  19. 19Remove the cooked bacon from the oven and let it sit.
  20. 20Remove the cooked bacon from the oven and let it sit.
  21. 21Remove the cooked bacon from the oven and let it sit.
  22. 22Add 1/2 cup molasses, 1/4 cup brown sugar, 1/4 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1/2 teaspoon salt to the pot with the softened onions.
  23. 23Add 1/2 cup molasses, 1/4 cup brown sugar, 1/4 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1/2 teaspoon salt to the pot with the softened onions.
  24. 24Add 1/2 cup molasses, 1/4 cup brown sugar, 1/4 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1/2 teaspoon salt to the pot with the softened onions.
  25. 25Stir the sauce well and cook for 2 minutes to blend the flavors.
  26. 26Stir the sauce well and cook for 2 minutes to blend the flavors.
  27. 27Stir the sauce well and cook for 2 minutes to blend the flavors.
  28. 28Add 4 cups of water and the drained beans to the pot.
  29. 29Add 4 cups of water and the drained beans to the pot.
  30. 30Add 4 cups of water and the drained beans to the pot.
  31. 31Bring the mixture to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
  32. 32Bring the mixture to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
  33. 33Bring the mixture to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
  34. 34After simmering, turn off the heat.
  35. 35After simmering, turn off the heat.
  36. 36After simmering, turn off the heat.
  37. 37Add the cooked and diced bacon to the pot and stir well.
  38. 38Add the cooked and diced bacon to the pot and stir well.
  39. 39Add the cooked and diced bacon to the pot and stir well.
  40. 40Stir in 1/4 cup of apple cider vinegar.
  41. 41Stir in 1/4 cup of apple cider vinegar.
  42. 42Stir in 1/4 cup of apple cider vinegar.
  43. 43Transfer the hot beans into hot pint jars, leaving an inch of headspace.
  44. 44Transfer the hot beans into hot pint jars, leaving an inch of headspace.
  45. 45Transfer the hot beans into hot pint jars, leaving an inch of headspace.
  46. 46Add additional liquid to the jars if needed, as the beans will absorb it.
  47. 47Add additional liquid to the jars if needed, as the beans will absorb it.
  48. 48Add additional liquid to the jars if needed, as the beans will absorb it.
  49. 49Wipe the rims of the jars thoroughly to ensure a good seal.
  50. 50Wipe the rims of the jars thoroughly to ensure a good seal.
  51. 51Wipe the rims of the jars thoroughly to ensure a good seal.
  52. 52Place lids and rings on the jars, tightening fingertip tight.
  53. 53Place lids and rings on the jars, tightening fingertip tight.
  54. 54Place lids and rings on the jars, tightening fingertip tight.
  55. 55Add the five jars to a hot pressure canner.
  56. 56Add the five jars to a hot pressure canner.
  57. 57Add the five jars to a hot pressure canner.
  58. 58Screw on the lid of the pressure canner.
  59. 59Screw on the lid of the pressure canner.
  60. 60Screw on the lid of the pressure canner.

Ingredients

  • 1 lb Navy Beans
  • 1 lb Navy Beans
  • 1 lb Navy Beans
  • 0.5 lb bacon
  • 0.5 lb bacon
  • 0.5 lb bacon
  • 1 onion, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 0.5 cup molasses
  • 0.5 cup molasses
  • 0.5 cup molasses
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp ground pepper
  • 0.5 tsp ground pepper
  • 0.5 tsp ground pepper
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.25 cup apple cider vinegar
  • 0.25 cup apple cider vinegar
  • 0.25 cup apple cider vinegar

Equipment

cookie sheetovenpotpressure cannerpint jars

Tips

  • Soak navy beans overnight.
  • Cook bacon in the oven to avoid grease splatter.
  • Ensure hot liquid is poured into hot jars when canning.
  • Leave an inch of headspace in jars for continued cooking during pressure canning.
  • Add extra liquid to the jars as beans will absorb it.
  • Wipe jar rims thoroughly to ensure proper sealing.
Copycat Bush's Baked Beans | Clip Recipe