“Beans, beans, they’re good for your heart. The more you eat, the more you…”
Something my grandmother says. Gosh she makes me smile. I remember eating beans with white rolls at her house when I was a kid, and we’d sing this old saying and then just laugh and laugh and laugh. What a great memory. There’s a bit of truth to this old saying too, actually. There is such good fibre in beans and they’re packed with nutrients. Probably less so if they’re baked with bacon and covered with a sugary sauce, but still. You gotta look on the bright side, right?
This recipe for baked beans is a classic and definitely worth the time it takes to make them. They taste even better after they’ve had some time to sit.
These beans will bring you back to all of the comforting times you remember – family breakfasts, camping, cold winter nights.
This is a double recipe and makes quite a bit. Find some people to share with!
[Recipe] Baked Beans
2 lbs yellow eye beans
1 lb bacon
2 onions, chopped
1/2 cup molasses
2 teaspoons salt
1/2 tsp pepper
1 teaspoon dry mustard
1 cup ketchup
2 Tbsp worcestershire sauce
1/2 cup brown sugar
Soak beans overnight in cold water. Drain.
Simmer the beans in new water until tender, approximately 1 to 1.5 hours. Drain.
Preheat oven to 325F.
Arrange the beans in a large casserole dish, placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worcestershire sauce, and brown sugar.
Bring the mixture to a boil and pour over beans.
Pour in just enough water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake 4 hours, until beans are tender. Remove the lid about halfway through cooking, adding more water if necessary to prevent the beans from getting too dry.
Continue cooking until the beans have reached the desired consistency.