Baked Beans

I've previously published my Grandma Jeanne's baked beans.

Grandpa Tom is known for making great baked beans. He describes the nuance of judging the right amount of water to use based on the age/hardness of the beans- you have to check them occasionally and possibly add a little water as you go. Here is his method.

Grandpa Tom's Baked Beans

2 lb dried Great Northern beans

1/2 lb bacon, diced, fried and drained or chopped salt pork

1 onion, chopped

1/3 c molasses

1/2 c brown sugar (Andy uses closer to 1/4 c)

Andy also adds 1 Tbsp liquid smoke

Soak beans overnight. The next morning, add beans to a slow cooker with the other ingredients and water to cover by about 1/4 inch, or a thick soupy stir with a wooden spoon. Cook on high for about 6 hours, checking the water level and tenderness of the beans periodically.

Here is a recipe from Rancho Gordo that uses the oven and yields great baked beans, also suitable for vegetarians and vegans:

New England Style Baked Beans with Yellow Eyes

(Makes 6-8 servings)

1 pound Rancho Gordo Yellow Eye beans, soaked for several hours or overnight and then simmered for one hour until just beginning to soften

2 teaspoons dry mustard

1 tablespoon tomato paste

1 teaspoon salt

1/3 cup molasses

¼ cup brown sugar, lightly packed

2 tablespoons maple syrup

½ of a large onion, sliced thinly

Preheat oven to 250 degrees F. Drain cooked beans, reserving the bean broth. In 2 cups of the bean broth (supplemented with water if necessary) whisk together the mustard, tomato paste, salt, molasses, brown sugar, and maple syrup. Put half the beans in a large, heavy Dutch oven and top with half of the sliced onion. Add the remaining beans and top with the remaining onion. Pour the broth and seasonings over the beans, cover and bake for 5 to 7 hours, stopping and checking occasionally to make sure all the liquid has not evaporated. Add more water as necessary, but not too much, because in the end, you want a thick, sweet sauce clinging to the beans. It shouldn’t be watery. Add salt and pepper to taste.