Savory Baked Beans

Here's a great recipe for baked beans! Simple to cook, goes with many other recipes, and it's big on taste. I haven't done so, but I'm sure it would work in the crock pot. This is great for pot-lucks. This goes great with coleslaw and some roasted corn on the cob.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 1  cup dried navy beans (or other small beans)
• 3  cups water
• 1  bay leaf
• 1  garlic clove, minced
• 1  medium onion, chopped
• 1  tablespoon parsley, chopped
• 1⁄2 cup  finely diced celery
• 1  tablespoon  oil (your choice)
• 2  small sweet pickles, chopped
• 1 (8 1/4ounce) can stewed tomatoes, mashed
• 1⁄2 teaspoon dried basil leaves, crumbled
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2  tablespoons  grated parmesan cheese

Directions

1. Wash and pick over beans. Place them in a large saucepan and cover with the water. Bring to a boil, and boil for 2 minutes. Cover and let stand for 1 hour.
2. Add bay leaf, garlic, onion and parsley to the beans. Bring to a boil again. Cover loosely and simmer for 45 minutes, or until beans are just tender. Note: the times will vary with the type of bean you choose. Drain, if necessary. Put beans in 1 1/2-quart casserole.
3. Meanwhile, saute celery in the oil for about 5 minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10 minutes, stirring occasionally.
4. Stir mixture into beans. Cover. Bake at 250° for 2 hours. Uncover. Sprinkle with the cheese. Return to oven and bake 5 minutes longer.