Steve's Basic Baked Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 lb navy beans (dry) ~430-440g after sorting1 to 1 1/2 yellow onion, chopped1/4 cup molasses1/4 cup brown sugar1/4 cup tomato paste2 tsp salt1/4 tsp cayenne pepper1/2 tsp freshly ground black pepper1 cup coffeewater or vegetable brothOptional: mustard (ground or liquid, about a Tbsp of the latter)
0. Sort beans; then soak overnight (8-12 hours) in water (make sure beans are covered by about an inch). Drain beans; retain water.
1. Chop onion(s) and sautee in large dutch oven or casserole over medium heat.
2. Once onions have softened and begun to brown, add tomato paste, molasses, and brown sugar; stir until well-blended.
3. add 1 cup of coffee and beans. Add 3-4 cups of bean water; if you run out, supplement with vegetable stock/broth. Bring to a boil.
4. Add salt, pepper, cayenne (and, optionally, mustard). Stir. Cover.
5. Place casserole / dutch oven in 250F oven -- remove middle rack, set on lower -- and let cook 6-8 hours. Stir after 6 hours and taste. You can lower the temperature to 200F and leave in the oven overnight or longer.
Serving Size: makes 14 1/2-cup servings
1. Chop onion(s) and sautee in large dutch oven or casserole over medium heat.
2. Once onions have softened and begun to brown, add tomato paste, molasses, and brown sugar; stir until well-blended.
3. add 1 cup of coffee and beans. Add 3-4 cups of bean water; if you run out, supplement with vegetable stock/broth. Bring to a boil.
4. Add salt, pepper, cayenne (and, optionally, mustard). Stir. Cover.
5. Place casserole / dutch oven in 250F oven -- remove middle rack, set on lower -- and let cook 6-8 hours. Stir after 6 hours and taste. You can lower the temperature to 200F and leave in the oven overnight or longer.
Serving Size: makes 14 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 193.5
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 45.5 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 7.9 g
- Protein: 7.3 g
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