These old fashioned homemade baked beans are always requested for parties and get-togethers.
1 cup dry navy beans
3 cups water
1/4 cup ketchup
1/4 cup brown sugar
1 tsp worcestershire sauce
1 tsp vinegar
1 TBS molasses
1 TBS maple syrup
2 TBS yellow mustard
small onion, chopped
3-4 slices bacon, chopped for slow cooker (whole for baking)
The night before place the beans in a bowl and cover with water and let soak until morning. If you cannot do that, place beans in a saucepan and cover with water several inches over the top of the beans. Bring to a boil, turn off the heat, cover and let sit for one hour.
Slow Cooker Method
Drain and rinse beans and place in slow cooker with the 3 cups of water and add the remaining ingredients. Cook on low for 8 hours.
PREHEAT oven to 375 degrees and spray a 1-1/2 quart casserole dish with oil and set aside.
Drain and rinse beans and put in the prepared baking dish. Add the remaining ingredients and stir.
Cover and bake for 10 minutes. Reduce heat to 250 degrees and bake for 2 hours. Stir the beans and place the bacon slices on top. Cover and bake another two hours. Once the beans are tender and the sauce is reduced remove from the oven and let sit for 10 minutes before serving.
You may use chopped bacon and add to the beans if you use the oven method, it's up to you.
I learned to make these babies from my mom, Marilyn - who taught me
at a very young age that food from scratch was the best. She is a great cook. Thanks Mom.
I could eat these cold for breakfast the next day, they are that good. I put them over homemade mashed potatoes with butter. You may bake these in the oven; I use a crock-pot.
MOM'S BBQ BAKED BEANS
two (28 oz) large cans of pork and beans, I use Busch's
1/4 to 1/2 cup homemade dark brown sugar, packed (depending on how sweet you want them)
1/2 cup Baby Ray's honey BBQ sauce
1/4 cup yellow mustard
1/2 large onion, chopped
1 lb bacon, cut in small pieces
In a dutch oven, fry the bacon pieces and onions together until onions are translucent and the bacon is cooked; not crispy. Drain the fat and put the bacon and onion back in the pan.
Lightly mix two cans beans with bacon and onion on medium-low heat. Add the brown sugar, barbecue sauce, mustard. Stir carefully, and heat until very hot and the beans begin to bubble. Take off heat and cool. Place them covered in the refrigerator.
REFRIGERATE OVERNIGHT - this is critical for the flavor to develop properly.
To reheat and take to your outing or for dinner, you may place
them in a sprayed foil pan, pour into ramekins for individual servings (bake 30 minutes) or into a
greased 2 quart casserole dish and reheat in the oven at 350 degrees for
an hour. Enjoy.
I usually use the crock pot and warm on high for a good two to three hours.
These are wonderful cold too.