Baked beans that melt in your mouth

Dennis Purcell

By
@mrpie

I usually make my bean soup and baked beans on the same day. It is the same process up to a point. Uses a whole quart box of chicken broth, a whole can of tomato sauce, a whole package of diced ham. Just makes sense and saves a lot of duplication of time.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

2 c
navy beans
2 c
chicken broth, unsalted
2 c
water
2
whole bay leaves
4 oz
tomato sauce
2/3 c
ketchup
2/3 c
brown sugar, firmly packed
1 Tbsp
yellow mustanrd
4 oz
package of diced ham
salt to taste
1 medium
oniion finely diced
1 medium
carrot finely diced

Step-By-Step

1cover beans with water and a table spoon of baking soda.Make sure there is plenty of water for the beans to soak up. Let sit over night or even 24 hours.

2drain and rinse beans, put back in pot with 2 cups water and 2 cups chicken broth, add 2 whole dried bay leaves. Simmer at low heat until the beans are just tender, about an hour. Keep adding water as necessary so the beans don't burn.

3add the carrots, onion, tomato sauce, brown sugar, ham, ketchup, mustard, continue to simmer until all is tender. Continue to add water as necessary without getting to watered down.

4When all is tender, remove bay leaves and discard, place in a bean pot and bake at 350 for about an hour and a half. The beans will not be whole probably, starting to break down into a semi solid.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom