Ingredients for Baked Beans For Saturday's Supper
- 1 pound dried navy beans
- 1 large onion, chopped
- Bacon
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 cup dark molasses
- 4 cloves garlic, minced
- 1 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon liquid smoke
- 6 cups warm water
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How to Make Baked Beans For Saturday's Supper
- Rinse 1 pound of dried navy beans and cover with 8 cups of water. Soak overnight in the refrigerator.
- Drain the soaked beans.
- In a large bean pot, Dutch oven, or pressure cooker, combine the drained beans with:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup brown sugar
- 1/2 cup molasses
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon liquid smoke
- 6 cups of warm water (or enough to cover the beans)
- **Oven Method:**
- Preheat oven to 325°F (160°C).
- Bring the bean mixture to a boil on the stovetop, then transfer to a covered oven-safe pot.
- Bake, covered, for 5 hours, then uncover and bake for another 1-2 hours, or until the beans are tender and the sauce has thickened. Stir occasionally and add more boiling water if needed to prevent sticking.
- **Pressure Cooker Method:**
- Add all ingredients to your pressure cooker. Make sure the liquid level is under the maximum fill line.
- Cook on high pressure for 45 minutes. Allow natural pressure release for at least 15 minutes, then carefully release any remaining pressure.
- Transfer beans to a baking dish and bake uncovered at 350°F for 15-20 minutes, to brown slightly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
57g
Fat
21g
Carbs
16g
