Here's another recipe that's just perfect for those upcoming summer cookouts. Whether Memorial Day, Fourth of July, or just a friendly get together with friends, this recipe is sure to please!
Stovetop Baked Beans
1 lb dry small white beans, such as cannellini or navy beans (or 3 15 oz cans of white beans)
1 onion, peeled and halved lengthwise (if using dry beans)
2 garlic cloves, peeled and smashed (if using dry beans)
1 tsp salt (if using dry beans)
3/4 cup ketchup
1/4 cup molasses
1/2 cup brown sugar
3 Tbsp apple cider vinegar
1 1/2 tsp dry mustard powder
1/4 tsp Tabasco sauce
1/4 tsp ground black pepper
6 green onions, chopped
- If you are using canned beans, put them in a large pot and skip to step 4. Put the dry beans in a large pot. Cover with water by 2 inches and refrigerate overnight. Alternatively, bring beans to a boil, remove from heat and let cool for an hour.
- Drain the beans and rinse them. Add them to a large pot. Cover with 1 inch of water. Add garlic and onion halves to pot. Heat to a simmer and let cook for 1 to 2 hours, until beans are just tender. (Older beans will take longer to cook.) Add boiling water to beans if they begin to look dry while cooking.
- Remove onion and garlic. Add 1 tsp of salt.
- Add ketchup, molasses, brown sugar, vinegar, mustard powder, Tabasco sauce, pepper, and green onions. Stir to combine. Bring the beans to a simmer. Simmer over low heat for 30-40 minutes until thick.