homemade american baked beans
Yield: 2 quarts baked beans
Rating: Takes a while, with the soaking the beans and the long cook time. But no hard techniques and it is really tasty.
16 ounces Great Northern White Beans
2 large onions, chopped small
3 cloves fresh garlic, chopped
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 tablespoon Worcestershire sauce
¼ cup maple syrup
2 tablespoons brown sugar
¼ cup tomato paste
2 tablespoons white distilled vinegar
1 tablespoon chili powder
1 tablespoon mustard seed
½ teaspoon dry mustard powder
1/8 teaspoon black pepper
3 cups water
Place your beans in a large bowl and fill with cold water. Cover with plastic and put your bowl in the fridge to soak your beans overnight - a good 12 hours.
In a large pot (I like to use a Dutch oven – aka Le Cruset) heat your oil under a medium flame and add your onions, garlic and 1/4 tablespoon of salt. Cook for 12 minutes, mixing occasionally. Add your Worcestershire, maple syrup, brown sugar, tomato paste, vinegar, chili powder, mustard seed, mustard powder, black pepper, your remaining 1 ¾ tablespoons of salt and your water. Mix well and bring your mixture to a boil. Lower your flame to simmer and cook for at least 5 hours (6 hours worked best for me but 5 is ok too), mixing occasionally. Serve when ready.
You can cook your beans up to 4 days ahead of time and leave them in the fridge until you are ready to serve.