Time 6h35m Yield 10 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water. Cover and bake 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.
Time P1DT6h Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
THE NIGHT BEFORE:. Wash & sort beans for any small stones. Place in a large kettle & cover with water, about 3 inches above the beans. Cover & soak overnight. THE NEXT MORNING:. Drain & add 6 cups fresh cold water. Stir in the baking soda (this helps remove the “music” afterwards, but no guarantees. LOL!). Cover & bring to a boil – WATCH CAREFULLY so as to not boil over! Reduce heat & simmer for 10 minutes. Drain & reserve the bean water. Preheat oven to 300°. Add remaing ingredients plus 2 cups of the reserved bean water. Place everything into the bean pot (or whatever you’re using) & cover. (Use double-thick aluminum foil to cover if need to.). Bake for 3 to 4 hours. IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don’t cook dry.
Time 4h50m Yield 16 servings. Number Of Ingredients 9 Steps:
In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.
Time 12h15m Number Of Ingredients 14 Steps:
Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE. In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F. Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave. SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
Time 6h35m Yield 10 Number Of Ingredients 8 Steps:
Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water. Carefully pour the mixture into a slow cooker. Cook on High, stirring occasionally, for 4 hours. Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.
Time 4h20m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Place beans in a medium-size kettle, cover with water, and soak for 2 hours. Drain beans. Add enough fresh water to cover. Cover the kettle, bring to a boil; and then simmer until the beans are tender, about 45 minutes. Do not drain! Mix in the remaining ingredients. Place the entire contents of the kettle in oven-proof pot with a lid. Bake in a bean pot for 3 hours at 350°F oven, stir occasionally. If they look a little dry, add some water as needed.
