Homemade baked beans are a success. With fresh cornbread they make a tasty hearty meal.
I highly recommend making them to anyone with the time. They are not too time consuming. They just bake for a long time. But prep time is minimal. Plus they taste sweet and delicious without being filled with lots of sugar like the store bought ones.
Here is the basic recipe, feel free to play around.
I soak and cook 1 1/2 cups of dried white beans. 3 cups of canned white or navy beans work too.
Preheat your oven to 350° if you want a quicky (2 hrs) or 250° if you want the slow cooked method (3 or 4 hrs).
Greese a casserole dish and pour in cooked or canned beans. Add:
1/2 cup boiling water (can be reserved cooking water)
1/4 cup chopped onion
1 tablespoon maple syrup
2 tablespoons molasses
(ps if you don’t have molasses around you can substitute brown sugar)
3 tablespoons catsup
1 tablespoon dried mustard
(If desired 1 tablespoon Worcestershire sauce)
( if desired 1 teaspoon curry powder)
1 1/2 teaspoons salt
(If desired 1/2 teaspoon apple cider vinegar)
You can keep it veggie or add small pieces of bacon
Mix it all together. Add water and stir any time during baking if the beans are drier than you like.
Bake covered at 350° for 2 hours, last half hour uncovered, or bake at 250° for four hours, uncovered for last hour
Enjoy, we sure do