Baked Beans from Scratch

Instructions

1. Place dried beans in a container that can be fitted with a lid

2. Pour fresh water over the beans until the water is at least 1 inch above the beans

3. Seal the container shut

4. Soak beans for 8-12 hours.

5. After soaking, drain the beans

6. Add the soaked beans to a large stock pan

7. Cover beans by 1 inch with fresh cold water.

8. Bring water to a rapid boil, and reduce to a simmer

9. Simmer for 1 hour

10. Drain cooked beans well.

11. Alternatively, you can speed up the process by cooking the soaked beans in the Instant Pot after they have been soaked (Navy beans' texture is best if soaked before cooking.)

12. Preheat oven to 300℉

13. Heat a large skillet over medium-high heat

14. Add in the sliced bacon

15. Cook until bacon begins to render fat and then stir in the chopped onion

16. Saute bacon and onions together until onions begin to soften and the bacon is browned and slightly crisp

17. This should take about 5-6 minutes

18. After browned, drain off the excess grease that the bacon has rendered.

19. In a large bowl, mix together tomato sauce, brown sugar, molasses, maple syrup, dried mustard, vinegar, apple juice, water, and salt until well combined

20. Add in bacon and onion mixture and cooked beans and gently stir to combine.

21. Pour the bean mixture into a 2-quart oven-safe dish

22. Beans should be pretty well submerged in liquid and the mixture should be relatively loose

23. If there does not seem to be enough liquid in the baking dish, add up to ½ cup of additional water or juice

24. Cover the pan with foil or an oven-safe lid.

25. Bake covered for 2 hours

26. After 2 hours, remove the lid or foil, and bake for another 30-40 minutes, until thickened.