Sunday, July 5, 2009

Baked Beans

These take a little effort, but they are so delicious! Well worth the extra effort if you have the time.

1 16oz pack of Navy beans
1 tablespoon olive oil
1 finely chopped onion
1.5 cups of water
.25 cups of molasses
1.5 cup brown sugar
1.5 cup ketchup
1 tablespoon honey mustard
1 tablespoon salt

Spread the beans out on a cookie tray in a single layer and pick carefully to remove any little stones and debris. Don't skip this step - there are always little pebbles in beans. Then rinse the beans well.

Soak the beans for at least 4 hours in lots of water (at least 4 times the volume of the beans). This is good to do overnight.

Drain and rinse the beans, throw away the soaking water, add lots of fresh water, and boil the beans for a good 10 minutes. Remove the scum at the top of the water. Drain and rinse the beans. You can store the beans in the fridge for a day or two.

I recommend you use a pressure cooker for these next steps, or a slow cooker. If not, just use a regular pot. Heat the oil and saute the onion over medium heat for about 5 minutes. Add the beans, water, molasses and sugar and stir. If using a pressure cooker, cook for 20 minutes. If using a slow cooker, cook for about 4 hours. If using a regular pot, cook for about 45 minutes.

Next add the ketchup, honey mustard and salt and stir. Check there is enough liquid to stop the pot from burning - if not, add about 1/4 cup to 1/2 more water - not too much. If using a pressure cooker, cook for 10 more minutes. If using a slow cooker, cook for about 4 more hours. If using a regular pot, cook for about 45 more minutes.

Taste to make sure they are cooked the way you like them.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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