Beans - Baked Beans 

Delicious hearty beans. The original recipe was from my Grandma!

***For a Crowd method
Brine in 8 qt pot:
4 lb beans in 1/4 c salt
Rinse well

In hotel pan combine:
rinsed beans
6 onions or so chopped fine
12-24 oz (1-2 c) molasses
6 oz (2/3 c) brown sugar
2 T salt
2 T dry mustard (optional)
2 t pepper
1/2 t ground cloves
2 garlic heads

Cover (barely) with fresh cold or filtered water.

Roast on convection 450* until it boils. (about 1 hour) Then turn down to convection 170* to 250* to finish baking.

*They taste even better if they cool and are refrigerated a day before eating. They also freeze well.
To brine beans: Soak 2 lb (4c) beans in 3 qt bowl filled with water and 2 T salt stirred in very well, overnight (8-14 hours).  In the morning rinse them well.

In my 5 qt casserole style allclad pan
Saute 1 or 2 or 3 large onions in meat fat if you have it. Along with 1t salt. When they are golden and rich tasting add:

6-12 oz (1/2 -1 c) molasses
3 oz (1/3 c) brown sugar
1 T salt
1 T dry mustard (optional)
1 t pepper
1/4 t ground cloves
Saute a few minutes to heighten flavors

Add drained brined beans and just barely cover with water.
Float a whole garlic head, nicked in each clove.
Bring to a simmer.

Then bake with the lid on at 170* to 200* about 10 hours or at 250* about 6 hours.

At the end of the cooking time you can remove the lid and let some of the liquid cook off in the oven. Use convection 300*-400* depending on how fast you need it to happen. I like the beans with just a little syrup - like liquid left on them. That way they don't spread all over your plate when you eat them and all the flavor is in each bean!

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