Homemade Baked Beans (NO Canned Beans)
This dish is a staple at BBQs and picnics, often as a side complimenting the main course. These baked beans are made entirely from scratch, using fresh beans.
Equipment
- 1 5qt Pot
- 1 Cooking Spoon
- 1 Colander
- 1 9x13 Oven-Safe Dish
- 1 Large Bowl (for Bean Liquid)
- 1 Sharp Knife *OR* Kitchen Shears
- Butcher Block *OR* Cutting Mat
- Measuring Cups/Spoons
Ingredients
- 1 LB Great Northern Beans
- 4 Slices Thick-Cut Bacon
- 15 Oz Tomato Puree
- 1 Cup Reserve Bean Liquid
- 1/2 Cup Maple Syrup
- 1/2 Cup Blackstrap Molasses
- 2 TBSP White Wine Vinegar
- 2 TSP Iodized Salt
- 1 TSP Ground Black Pepper
- 1 TSP Ground Mustard
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1/2 TSP Smoked Paprika
- 1/2 TSP Ground Ginger
- 1/2 TBSP Iodized Salt (for soaking beans)
- 1/2 TSP Baking Soda (for soaking beans)
Instructions
- Add 1 LB great northern beans to 5qt pot and soak in 10 cups water + baking soda for at least 6-8 hours.
- Drain & wash beans.
- Place beans back in pot with 1/2 TBSP Iodized Salt and warm on high heat until boiling.
- Reduce heat to medium-low and continue to simmer for 1 Hour*** (or until beans are tender).
- Remove beans from heat and drain excess liquid (save liquid for later use).
- Chop bacon into large bits and fry in skillet on medium-high heat for 6-7 minutes***.
- Add all ingredients to 5qt pot and stir until combined.
- Place beans and 1 cup of bean liquid in 9x13 oven-safe dish, then bake in oven at 400*F uncovered for 30-40 minutes***.
- Remove beans from the oven and cool for 15-20 minutes.
Notes
***This recipe was tested using an electric stove & oven. Exact cook times may vary slightly if using an induction stovetop or gas range.
Disclaimer