Homemade Baked Beans
Serving Size / Yield
- 1 lb Dry Small White Beans, such as cannellini or navy beans, or 3 15-oz cans white beans, with their liquid
- 2 Whole Cloves
- 1 Onion, peeled and halved lengthwise
- 2 Garlic Cloves, peeled and mashed
- 1 Bay Leaf
- 1 tsp Salt
- ¼ cup Ketchup
- ¼ cup Molasses
- 3 Tbsp Apple Cider Vinegar
- 1½ tsp Ground Mustard
- ¼ tsp Tabasco Sauce or Cayenne Pepper
- ¼ tsp Freshly Ground Black Pepper
- 4 Carrots, chopped
- 4 Potatoes, Pealed and Chopped
Skip to the step where you combine beans with other ingredients if using canned beans.
Put dry beans in a large pot and cover with 2 inches of water and refrigerate overnight.
Alternatively, bring beans to a boil and let cool for an hour.
Drain and rinse the beans in a colander.
Next, add them to a large pot and cover with 1 inch of water.
Insert whole cloves into the onion halves then add to pot.
Add garlic, bay leaf, potatoes, and carrots to the pot.
Simmer and let cook for 1-2 hours, or until beans and vegetables are tender.
Add more boiling water if beans begin to look dry while cooking.
Remove onion, cloves and bay leaf from the pot.
Put 1 teaspoon of salt in the pot.
Mix together ketchup, molasses, vinegar, ground mustard, Tabasco sauce and pepper in a bowl.
Now, add this mixture to the cooked or canned beans in a pot and mix together. Bring the beans to a simmer over low heat for 30-40 minutes, or until mixture thickens.
Add more salt.