Friday, 25 May 2012

Homemade Baked Beans

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I love, love, love baked beans-- but only the homemade kind! My grandma first made these for me last year, and I was obsessed with them. After I "grew up" I'd never been a fan of the canned beans, but when I tried my grandma's homemade recipe, I was blown away. These beans are kinda smoky and kinda sweet due to the bacon, ketchup and molasses. I love this recipe-- it's awesome.

I'm making these beans for a barbeque I'm going to for Memorial Day. I know the recipe looks daunting since the beans have to soak overnight and take so long to cook, but it's really simple and hands-off. All you do is combine the ingredients and throw it in the oven! Just make sure to keep checking the beans so you can add water as needed and keep them moist.
If you're going to a barbeque for Memorial Day (or Victoria Day, if you're Canadian like me!), I totally recommend this recipe! Everyone will be impressed :)

Homemade Baked Beans
Yield: 5-7 servings (as a side dish)
  • 1 pound (2½ cups) white navy beans
  • ½ pound bacon (preferably maple), cut into one-inch slices
  • 1½ cup onions, chopped
  • 1 cup ketchup
  • 1/3 cup good maple syrup (only quality maple syrup! not mrs. butterworth. if you don't have access to good, non-sugary maple syrup, simply omit.)
  • 1 tablespoon dry mustard
  • 2-3 cloves of garlic
  • 2 tablespoons molasses
  • dash salt and pepper
  1. In a large Dutch oven, cover the navy beans with cold water (cover the beans so that there's about an inch or so of water above the beans). Soak overnight
  2. After the beans have soaked, preheat the oven to 350 degrees F. 
  3. Combine all the ingredients except the beans in a medium size bowl. Pour into the Dutch oven with the beans. Cover the beans with 4-5 cups of water. 
  4. Bake the beans for about 2-3 hours (or until tender). As the beans cook, keep checking them to see if they have dried up and need more water. I add a cup of water at a time, about every hour or so.
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