Homemade Baked Beans Recipe from Scratch

Video Description

No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor. Baked beans have a very long history stemming all the way back to Native American tribes. They would soak native or “navy” beans with bear fat, venison meat, and maple syrup and then cook them over the open fire for long periods of time until tender. Fast forward to the present day and we still are essentially preserving that same ancient method of slow cooking beans with sweeteners and protein. This dish is loved globally and is an excellent source of protein, fiber, and healthy fat. Ingredients for this recipe: • 1 pound dried navy beans • 6 strips thick-cut bacon, cut into thick slices • 2 medium-size peeled and small diced yellow onions • 3 finely minced cloves of garlic • ½ seeded and small diced red bell pepper • ½ seed and small diced green bell pepper • 1 cup tomato puree • 3 tablespoons yellow mustard • 2 tablespoons tomato paste • 2 tablespoons apple cider vinegar • 1/3 cup molasses • 1/3 cup packed light brown sugar • dash of hot sauce • 3 cups beef stock • salt and pepper to taste Serves 10 Prep Time: 10 minutes Cook Time: 3 hours Procedures: 1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight. 2. Preheat the oven to 325°. 3. Drain the beans, rinse them, and set them aside. 4. In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes. 5. Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally. 6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally. 7. Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined. 8. Cover with a lid and bake in the oven at 325° for 2 to 2 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark. 9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives. Chef Notes: Make-Ahead: You can make these up to 1 day ahead of time, simply reheat them before serving. How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave. How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating. If you don’t have a Dutch oven pot you can use your favorite oven-safe pot with a lid. To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours. You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes. Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.