Homemade Baked Beans (literally from scratch)
March 11, 2012 § 5 Comments
Homemade Baked Beans
I recently came up with this recipe for a few really good reasons.
First and above all foremost, I love baked beans. Always have. There is something incredibly good about eating a bean that has been steeped in maple syrup and brown sugar for hours. They almost taste like candy to me.
Second, I decided to BBQ up some pork spare ribs for dinner tonight. Baked beans are the perfect side dish to any Sunday night BBQ, and are especially good with ribs.
And finally, the real reason I created this recipe…fiber. Yes, it is true. Not a very glamorous reason; however, it really is the truth. My family needs to eat more fiber and these beans definitely satisfy that need. One thing to note: These baked beans are some of the best tasting fiber in town – Guaranteed!
If you have any thought in your head about cooking beans from scratch you will need to start by soaking 1 lb of great northern beans in water overnight (8 hours). What? I know! Overnight? Who thinks that far ahead or can remember it do it before heading off to bed when you are tired from a long day? Not me! Never fear, a shortcut is here:
In a large pot, add the beans, 8-10 cups of water and salt. Bring water to a boil. Boil for around 2 minutes. Turn off the heat, cover and let sit for 1 1/2 hours on the stove. Now they are ready to use.
While the beans are softening, cook 3-4 slices of bacon until crisp. Drain on a paper towel. Chop into small pieces.
At this point, drain the beans but reserve all the cooking liquid. You will need this liquid for cooking the beans. Put the beans into an oven safe baking dish with a lid. Add the prepared sauce (ingredients below), bacon, and 1 cup of reserved liquid to the beans. Stir, cover and place in a preheated 300 degree oven.
- 1/2 cup pure maple syrup
- 1/4 cup molasses
- 1/2 cup packed brown sugar
- 2 tablespoons tomato paste
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Bake the beans covered for 3 1/2 – 4 hours at 300 degrees. Check on them at least every hour and stir. Add reserved liquid as needed to keep beans moist while cooking. Remove and serve the crowd. They will be pleased – very, very pleased. Enjoy!