Do you remember eating homemade baked beans? I am not talking about the canned baked beans or brown beans as some people call them. No, I am talking good old fashion baked beans! We used to go to a friend’s pot luck, and every year I would get so excited because I knew that one of the ladies would be bringing her beans. A few years ago I started playing with my own recipe to make baked beans and have been very happy with the results.
Versatility
If you like bacon, then add bacon, but these are just as delicious without. This recipe is very versatile. You need cooked beans, which means you can open a few cans and rinse them, or you can cook them in an instant pot. When I first started making these, I used canned beans all the time, before I got my instant pot. The other way this recipe is versatile is that, you can cook them on the stove, in the oven, or the easiest way, in a slow cooker. Over the years, I have cooked them all three ways. Just remember that you are in charge and you can cook them however you would like!
Baked Beans
- 1 onion- diced
- 2 tsp. olive oil
- 6 c. cooked navy beans- if using cans, you will need 3- drained and rinsed
- 2 c. cooked black beans- if using cans, you will need 1- drained and rinsed
- 1/2 c. coconut palm sugar
- 1- 5 oz. can tomato paste
- 3 Tbsp. black strap molasses
- 2 Tbsp. apple cider vinegar
- 1 tsp. mustard powder
- 1 1/2 c. water
- sea salt to taste
If baking in the oven or on top of the stove:
Put a Dutch oven on medium heat; add oil and onion. Sauté for about 10 minutes stirring frequently. Then add the remaining ingredients. Mix thoroughly and put on lid.
- If cooking on the stove top, bring to a boil then turn heat to low and let simmer for about 1 1/2 hours, stirring occasionally, until liquid has thickened. Sea salt to taste.
- If cooking in the oven; cook at 350 degrees for 3-4 hours or until liquid has thickened. Sea salt to taste.
If using a slow cooker:
Put onion and oil into a frying pan over medium heat. Sauté for 10 minutes, stirring frequently. Pour onion mixture as well as remaining ingredients into a slow cooker. Mix thoroughly and add lid. Cook on low for 6-8 hours, or until liquid has thickened. Sea salt to taste.
Remaining beans will keep well in a sealed container in the fridge for up to 3 days. Freezes well!
