Baked Beans

The weather has just turned cold and fall-ish outside and I've got a big pot of beans cooking for tonight.  For the next few nights, really.  Once a week, I like to make a pot of some warm, beany dish.  Baked beans are in that rotation.  Tonight, I plan to serve them with baked potatoes and a salad.

Like most people, I grew up eating baked beans out of a can.  But I've since learned that they taste way better homemade.  They're also cheaper and more nutritious that way.  Now, I always keep a can or two on hand for emergencies.  But here is my recipe... if you could call it that.

Planning

There is planning involved here.  You'll do well to either start this in the morning (by 10am) for a 6pm dinner, or in the evening for a super-slow crock-pot meal the next day.  So I like to soak my beans the night before a day when I'll be around the house the next day.  Like a weekend.

What you'll need:

• A big, cast iron dutch oven (or crock pot)
• 4 cups dried navy beans beans (or 6+ cans)
• 2-4 inches of kombu
• onion
• 2-4 strips bacon (if you don't have bacon or want vegy beans, try a few drops of liquid smoke)
• 1/4 cup tomato paste (tomato puree UK)
• 1/4 cup brown sugar
• 2 Tbls whole grain mustard
• Salt

Soak beans the night before

The night before: Soak 4 cups of dry navy beans in ample water (any white bean will do, but I like this size.)

The next day, drain off soaking water, add fresh water and bring pot to boil.  Skim off excess foam from beans, add a few inches of kombu (sea kelp), cover, and let simmer until the beans are soft.  About 45 minutes.  If this is done before you're ready with the next step, just turn the heat off and stir in 1/2 tsp salt and let them sit.

In the meantime, make the Super Flavor Goo!

1. Mince one large onion and saute in olive oil or bacon grease with 1 tsp salt for 5 minutes.
2. Add 2-4 strips of bacon, chopped.  Saute for 10 more minutes on medium heat.
3. Add 1/4 cup tomato paste, 1/4 cup brown sugar, 2 Tbls whole grain mustard and 1/2 cup molasses to the pan.  Stir up this syrupy goodness and let it cook for 2 minutes.

Next, add your cooked beans

 (or substitute 6 cans of beans) and enough of the cooking liquid to JUST cover the beans.  Stir up this sweet, smokey goodness and let it come to a gentle boil.  (If using canned beans that have salt, drain this off first.)  

Cover your beans, and place them in the oven at 325F for 3-6 hours.  Check periodically to make sure the beans haven't dried out completely.  

If using a crock pot, you won't get as much of the baked flavor, but they'll still be good.  Just make your super flavor goo in a 6-qt saucepan, and pour it and your cooked beans into your crock pot and set it to low for 8 hours or high for 4.

See all the bits stuck to the sides?  Scrape that into your beans.  Oh, the flavor!

Look at these brown beauties!

At the end of cooking, give it a taste.  You will need to adjust it to your tastes with salt, sugar, mustard or a splash of apple cider vinegar.

Also, check the edges of your pot for the brown fond.  That's where the flavor is!  Scrape that goodness back into your beans.  If they dried out too much, just add a little more water.

You can keep leftovers in the fridge for 5 days, or freeze a few portions for instant homemade beans later.