Prep 0 mins
Cook 3 hrs
This recipe is from "The Farm Vegetarian Cookbook
- 2 cups navy beans, soaked overnight and cooked till tender
- 1⁄3 cup brown sugar or 1⁄3 cup sorghum or 1⁄3 cup molasses
- 1 onion, chopped
- 1 cup fresh tomatoes or 1 cup stewed tomatoes
- 1 tablespoon salt
- 1 teaspoon dry mustard
- 1⁄8 teaspoon garlic salt
- 4 tablespoons oil
- Mix well.
- Bake in a covered dish for 3 hours in a slow oven (300 degrees F).
- Uncover for the last hour.
- See the difference between canned ones and made at home for yourself!
To right! You wont go back to tinned baked beans once you have tried this recipe. Thank you Mini. I used tomato paste and added a little water.
I used brown sugar and some beans that I had previously cooked (as the recipe didn't state that they needed to be in the cooking water), and the recipe was going great at the two hour mark. However, after being baked uncovered for an hour they were all dried out. I would recommend that water be added or the "uncover" step be omitted if not using molasses - or amend the recipe to indicate whether the cooking water for the beans is to be included (and if so, how much of it!). That said, the taste is great.
I really enjoyed these beans. The amount of sauce and the color was very pleasing. I think next time I may increase the molasses to l/2 cup and maybe a few drops of hot sauce or worcheshire for a little zip. I did increase the amount of tomato (used fresh)to about 1 l/2 cups. Nest time, I may replace l/2 cup of the beans for kidneys or adzukis. I soaked the beans overnight, simmered them in fresh water until nearly tender, then put them with all the ingredients in my slow cooker for the afternoon. Started with high heat, then lowered it to low. Just a warning for anyone who has read that the bean soak water is great for house plants. Don't do it! Your whole house will begin to reek as it breaks down. Yes, it will be hard to go back to canned beans. Trisha