Baked Beans
Ingredients
Amount |
Ingredient |
|---|---|
1 lb |
dry navy beans, picked & cleaned |
As needed |
brewed coffee to cover beans |
2 tbsp |
sunflower oil (or another cooking oil) |
½ each |
onion, peeled and diced |
2 cloves |
garlic, peeled and minced |
1 cup |
brown sugar |
1 cup |
ketchup |
½ cup |
maple syrup |
2 tbsp |
molasses |
Dash |
hot sauce |
¼ tsp |
salt |
⅛ tsp |
ground black pepper (or to taste) |
Instructions
-
In a large pot, cover beans with equal amounts of brewed coffee and water. The ratio of liquid to beans should be about 2:1. Bring to a boil.
-
Reduce heat to low and simmer until beans are tender, approx. 45-60 minutes. Drain the beans and reserve the cooking liquid.
-
In a sauté pan, heat the oil over medium-high heat. Add the onions and stir occasionally until they are tender, about 6 minutes. Add garlic and cook for another minute until the garlic aroma develops.
-
Add brown sugar and stir until dissolved. Add ketchup, syrup, molasses, hot sauce, salt & pepper, and stir until the mixture bubbles.
-
Add the beans and mix well.
-
Transfer the beans into a deep baking dish, cover with aluminum foil, and put in 350 degree F oven. Bake for about 2-2.5 hours, stirring occasionally to check for scorching. Add about ¾ of reserved bean cooking liquid as needed throughout.
-
Bake for an additional 30 minutes, or until beans are softened and have absorbed the sauce. Season to taste with salt and pepper.