I do not like baked beans. Yup, I said it. There aren’t too many things I just don’t like, peas, raw onions, yams to name a few! I like almost all other beans, with the exception of lima. I like most bean preparations, except maybe bean salad. But I do not like anything about baked beans. Individually, I like all of the ingredients, together, I abhor them!
So why I am writing about making them from scratch? No, it is not because this recipe is so amazing it converted me. It is because the hubs LOVES baked beans. I did not even enjoy making them! And I have had to make them several times to get them to the point that they replicate the canned ones well enough…at least this is what I am being told. The worst part is that I cannot even tell you if they are good because they all taste bad to me.
So if you are a baked bean lover you should give this very simple recipe a try and let me know what you think!
1.5 lbs dry navy beans
6 slices thick cut bacon
1 small onion, finely chopped
1/2 c black strap molasses
1/2 c brown sugar, packed
2 garlic cloves, minced
1 T dried mustard, or 2 t yellow mustard
2 T Worcestershire sauce (you can use store bought)
1 t pepper
Soak beans overnight. Drain and rinse soaked beans and set aside. Chop onion, taking care to make the pieces quite small. Slice bacon into small pieces. Layer half of the beans, onions, and bacon into a crock pot and repeat with remaining half of ingredients.
Add all remaining ingredients to crock and cover with water. Set heat to low for eight hours.
Allow the crock to cool and put the pot in the refrigerator overnight to allow any fat from the bacon to solidify on top. The next day remove the fat and serve or dish into individual serving containers for lunches. Do not serve the same day you make this. It seems that the process of cooling helps the ingredients meld together and improves the overall texture of the dish. If you are making this for a BBQ or potluck, leave the beans in the crock after scrapping the fat and reheat.