Homestead Baked Beans

It's been a few days since my last post and I'm going to be honest: I've spent the past three nights on my favourite seed websites trying to plan this year's garden. I'll be posting about that saga in another post, because this post is dedicated to BEANS!  Delicious, hearty, comforting, old fashioned baked beans.

This bean recipe is a meal that you plan the day before, as it takes about one day to really prepare it right.  From soaking to slow cooking, its the time and planning that makes this a happy meal and even though it does take about a full day to make, a lot of it is just time, so this is an easy meal to make.  This is a recipe that has been handed down through my family: 4 generations for sure and likely a lot more.  Even our youngest son, who has a very limited diet due to sensory issues and preferences, eats this one!  So, without further ado...

You'll need 2 lbs beans ( I like solider beans, yellow eyed beans are nice, too).  Pick through your beans and remove any cracked, split or really discoloured ones.

You should add these to a large roaster and cover them with water.  There should be at least an inch or two of water above the beans.  You should also check on them a few hours after you start soaking, as they tend to really soak up a lot.  You want them to soak overnight.

The next morning, check your beans for water.  If needed, add more, so you can parboil them.  To parboil, place your roaster of beans in a 300 degree oven for about 30-45 minutes.  You will know they are done when the beans are to your desired softness AND they pass this old test:  Take one bean out on a spoon and lightly blow on it.  If the skin peels away from the bean, it is ready.  Now remember, once you add sugar to your beans they will not soften any further, even after baking, so make sure that they are as soft as you want them to be now.

When your beans have reached your desired softness, add the following ingredients:

1 c. (packed) brown sugar*
1 c. molasses
1-2 chopped onions ( I like bigger chunks)
2-4 tsp dry mustard ( I like 4 heaping tsp.)
Salt and pepper to taste

You can also add pieces of bacon or lard if you want, but it isn't necessary.

*If you are trying to reduce your sugar intake, you can substitute palm sugar for the brown sugar.  I have done this and it didn't effect the taste at all!

After you have stirred in your ingredients, bake your beans in the covered roaster for 3-4 hours.  The length of time depends on how thick or runny you like your beans. Your beans can also continue absorbing a lot of water, so for these two reasons it is always good to check on them every hour or so during baking to avoid burning.

We had beans for breakfast this morning!

So, there you have it!  Delicious baked beans.  These are great served with some buttery rolls, like we had them for dinner tonight.  I put leftovers in a container for freezing, because baked beans freeze so well and are just as good reheated - perfect for a quick dinner on another night. I also saved some in the fridge to have with our ham breakfast tomorrow morning.  Yumbo!!  Enjoy!!