Homemade Baked Beans – May 25, 2020

In addition to the potato salad, I also decided to make a batch of homemade baked beans. This was another two day process, but I think it was worth it.

I started with one pound of dry northern beans. I let those soak for about 8 hours, until they nearly doubled in size. I drained the water and then put them in a spaghetti pot (with strainer). I cooked them on medium high until they came to a boil, and then continued to let them boil for about one hour, stirring occasionally. I turned the heat down to a medium to medium-low, and let them continue to cook for another hour, until the beans were tender. I kept testing the beans, since I didn’t want them to get to a completely mushy stage. When the beans were done and cooled, I put them in a container and refrigerated them overnight. I saved and refrigerated the leftover water as well.

I cooked up 6 pieces of bacon at 350 for 12 minutes, and then let them cool. They were not completely cooked, but they were a little more than halfway done. Not crispy or crunchy at all. I let them completely cool and refrigerated those as well.

This morning, it was time to bake the beans. I preheated the oven to 325 degrees. I put the beans and 1 cup of the leftover water in a big bowl. I chopped up one onion, one shallot, and 3 cloves of garlic, and then added those to the bowl. I cut up the bacon into bite-sized pieces and added them. I mixed in 3 tablespoons of molasses, 3 tablespoons of mustard, 1 tablespoon of Worcestershire sauce, 1/4 cup of ketchup, 1/2 teaspoon of liquid smoke, 1 tablespoon of apple cider vinegar, 1/4 cup of brown sugar and 1/4 teaspoon of black pepper. I added some more of the water, to make sure the beans didn’t dry out too quickly.

I cooked the beans for about 4 hours total. I stirred it after the first hour, and then every 20-30 minutes thereafter. I didn’t want to have any clumps stuck to the bottom of the dish, so frequent stirring was key. I really liked the color that these had.

I really enjoyed the flavor of these baked beans. The texture of the beans was just right. Nice and soft, but not so soft that it turns to much when you put a fork in it. The bacon was really soft, but still had a nice, smoky flavor. The vinegar, liquid smoke, and molasses brought in an extra couple of layers of flavor that reminded me of childhood days. It may be a lot easier to open up a can of beans and heat them on the stove, but when you put in some good time and effort and the results are this good, it makes it an even more satisfying meal. Definitely a great way to continue to remain positive for the day.