Stovetop Baked Beans

Sunday, May 26, 2013

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
 
  1. 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.
  2. 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.
  3. Remove onion and garlic. Add 1 tsp of salt.
  4. 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.

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