Recipe by Kittencal@recipezazz
Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good!
Top Review by philcraine
I'm real curious how anyone trying this recipe as stated made it successfully. In my early sunday morning work to get this recipe started for a Mother's Day Family cook-out...the adding salt thing at the beginning of the cooking process didn't get my attention...as such I followed the recipe to the letter...and my beans never softened up...the whole recipe ended up in the trash, along with a stop along the way to the grocery store for 3 cans of "baked beans"....I've done dried beans numerous times, and never added salt till near the end....and in the morning fog...this didn't flag my attention...and it wasn't unti they weren't getting soft that I remembered the issue...in that you do not add salt to dried beans until they have essentially cooked... Recipe posters do need to exercise great caution...as it's easy for even seasoned cooks to miss important details. This recipe as stated will not turn out properly...if the salt is added at the beginning. The sauce would be fantastic...and I do plan on trying them again...using the proper preparation procedures...in the mean time...I have 12 servings sitting in the trash this evening.
- 1 lb dried pinto bean (2-1/2 cups)
- 7 -9 cups water (or enough water to cover beans by 3-inches)
- 12 -14 slices bacon, cut into about 1/2-inch pieces
- 2 onions, chopped
- 1 1⁄4 cups ketchup
- 1⁄3 cup maple syrup
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup plain prepared mustard (use only plain mustard for this not Dijon)
- 3 tablespoons light molasses
- 1 large bay leaf
- 2 tablespoons chopped fresh garlic
- 1 -2 teaspoon salt (can use seasoned salt)
- black pepper (lots of black pepper!)
Directions See How It's Made
- Do this a day before: place the beans in a large bowl.
- Add enough cold water to cover the beans by 3 inches.
- Let stand at room temperature overnight.
- The next day drain the beans very well in a colander; set aside.
- Set oven to 350 degrees.
- In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
- Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
- Transfer the pot to the oven.
- Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
- *NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.