Beans - Baked Beans 

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

***For a Crowd method
Brine in 8 qt pot:
5 lb beans in 1/4 c salt
Fill to the very top with 9.5 kangan water
Soak and Rinse well

In 15 qt brazier or hotel pan combine:
rinsed beans
6 onions or so chopped fine
12 oz (1 c) molasses
12 oz maple syrup
6 oz (2/3 c) brown sugar or sucanat
2 T salt
2 T dry mustard (optional)
2 t pepper
1/2 t ground cloves
2 garlic heads

~When finished season with more salt, pepper, prepared mustard, and meat fat!

Cover (barely) with fresh filtered water or 9.5 kangan.

In brazier bring to simmer on stovetop and transfer to oven at convection 200* or so for about 2 1/2 hours. The kangan water speeds up cooking, brings out flavors, and the beans cook very evenly.

In hotel pan 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 (9.5 kangan) 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 oz (1/2 c) molasses
6 oz maple syrup
3 oz (1/3 c) brown sugar or sucanat
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!

~Multipot pressure pot
Without brining beans:
Rinse 2 lb navy beans

To brine beans:
Soak 2 lb beans in water with 2 T salt
After 8-12 hours rinse well.

In pot combine:
6 oz molasses
6 oz maple syrup
garlic
finely chopped onion
meat fat
1 T salt
1/4 t ground cloves

5 c water - for unsoaked beans ONLY

Warm on 212* (slow cooking) stirring to combine so the sugars don't burn on the bottom.

Unsoaked beans: Add the rinsed beans and cook using 25 minutes pressure.

Soaked beans: Add just enough water to barely cover beans and cook using 15 minutes pressure.

Let pressure release naturally. Check for doneness and give it a stir with a very soft silicone scraper.

Flavor with salt and pepper, more maple syrup and regular prepared mustard.

Beans are better if they can cool and sit overnight before serving.

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