I've never made baked beans short of opening a can and heating them up, but really wanted to try my hand at homemade!
1 lb dry navy beans Water (enough to cover beans by at least an inch in a large pot) 1/8 tsp baking soda 1 bay leaf 1/2 white onion, diced 4 strips of bacon, cut into small pieces and cooked until *almost* crispy (optional) 1/3 cup brown sugar 1/3 cup maple syrup (use the real stuff!) 1 tsp ground mustard seed 2 tsp salt 1/2 tsp black pepper 2 Tbsp apple cider vinegar
Soak the beans in the water overnight. In the morning, add baking soda and bay leaf. Bring to a boil then reduce to medium and simmer, about 10 minutes.
Preheat oven to 325 degrees.
Drain the beans, reserving the cooking water. Add beans to a large oven-safe pot (I used my Pampered Chef Deep Covered Baker). Add the rest of the ingredients to the beans, along with enough of the cooking liquid to just cover them. Mix and place in oven, covered, for about 2 hours. Check about halfway through and add additional cooking liquid if they appear dry. After 2 hours, check the beans. If they are not tender, continue baking until they are fork-tender.
I kept the lid on my baker and placed it in an insulated bag for transportation. After about a 30 minute drive, the liquid had thickened to a nice, yummy sauce!
Optional: Add crispy bacon to the top before serving.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no meat / poultry, no alcohol, no grains
Just right for...:Comfort food, Summer favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):>10 hours
Serving suggestions:Add crispy bacon to the top before serving
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