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:

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

Directions Step-By-Step

1
cover 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.
2
drain 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.
3
add 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.
4
When 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