Baked Beans from Scratch (tomato sauce based)
Source: Adapted from Betty Crocker
I like my baked beans tangy and sweet, so use tomato sauce - here is the orginal recipe with no tomato sauce Old Fashioned Baked Beans
1 lb (2-1/3 cups) dried navy or white beans
1/4 pound bacon, cut into 1-inch pieces
1 large onion, chopped
3/4 cup brown sugar
1/4 cup dark molasses
1 T dijon mustard
1 T cider vinegar
1 28 oz can tomato sauce
1/2 tsp kosher salt, or to taste
1. Soak the beans: Pick through beans to remove any debris or shriveled beans. Rinse under cold running water in colander for 1 minute. Add water to cover by 3 inches. Soak overnight or use quick method - boil beans (uncovered) for 2 minutes, cover and turn off the heat. Let soak for 1 hour. Drain and rinse, discard soaking liquid.
2. Cook the Beans: Even though the beans are soaked, they still need to be cooked until tender before adding the other ingredients and baking.
Cover rinsed beans by 3 inches with water and bring to boiling; reduce heat. Simmer for 1 to 1-1/2 hours or until the beans are tender, stirring occasionally.
Drain beans, reserving 2 cups of the liquid.
Tip: You can get a head start on baked beans by soaking them (Step 1) and cooking them (Step 2) in advance. Cover and store the soaked, cooked beans in the refrigerator for up to 3 days, then continue as directed below.
3. Saute the bacon and onion in dutch oven until bacon is barely crisp and onions are wilted. Add the beans, brown sugar, molasses, mustard, vinegar and tomato sauce. Mix well. Add enough reserved liquid to just cover the beans.
Cover and cook at 300 for 2 hours, stirring after an hour and checking the liquid level, adding more reserved bean liquid if needed. Remove the lid after 2 hours and continue baking (adding more liquid if needed) for 30-60 minutes longer, or until the beans are tender and a nice dark color. Cover and let sit for 15 minutes before serving.
Crockpot - Combine all ingredients in crockpot (using the soaked, cooked beans)
Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours
Check periodically to see if more liquid is needed
Makes 10-12 servings