Homemade Baked Beans

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 1/2 tbsp Garlic or 1 teaspoon garlic powder
  • 1 Onion, large
  • 1 lb Pinto or navy beans, dried

• Condiments

  • 1 cup Ketchup
  • 3 tbsp Molasses
  • 1 tsp Mustard, dry

• Baking & Spices

  • 1 1/2 tsp Black pepper, ground
  • 1/2 cup Brown sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

Found on commonsensehome.com

Description

Ingredients

• 1 lb. dried pinto or navy beans
• ½ lb. bacon (about 12 slices)
• 1 large onion, finely diced
• 3 tablespoons molasses
• ½ cup brown sugar
• 1 cup ketchup
• 1 teaspoon dry mustard
• ½ cup apple cider vinegar
• 1 teaspoon salt
• 1 ½ teaspoons ground black pepper
• 1 ½ tablespoons minced garlic or 1 teaspoon garlic powder
• 1 lb. dried pinto or navy beans
• ½ lb. bacon (about 12 slices)
• 1 large onion, finely diced
• 3 tablespoons molasses
• ½ cup brown sugar
• 1 cup ketchup
• 1 teaspoon dry mustard
• ½ cup apple cider vinegar
• 1 teaspoon salt
• 1 ½ teaspoons ground black pepper
• 1 ½ tablespoons minced garlic or 1 teaspoon garlic powder

Directions

• Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight. (I put them in my 8 qt stockpot). Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Dont boil, as this may make your beans tougher. Drain and set aside, reserving 2 cups of the cooking liquid. Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick. (Note - If Ive got the beans already in one pot on top of the stove, Ill cook the bacon and onions separately and then add them and everything else to the bean pot.) Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.
• Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight. (I put them in my 8 qt stockpot). Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don’t boil, as this may make your beans tougher. Drain and set aside, reserving 2 cups of the cooking liquid. Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick. Note: If I’ve got the beans already in one pot on top of the stove, I’ll cook the bacon and onions separately and then add them and everything else to the bean pot. Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.

Nutrition