Baked Beans Traditional Style
"This recipe is from "The Farm Vegetarian Cookbook"
- Ready In:
- 3hrs
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups navy beans, soaked overnight and cooked till tender
- 1⁄3 1/3 cup sorghum or 1/3 cup molasses
- 1 onion, chopped
- 1 cup fresh tomatoes or 1 cup stewed tomatoes
- 1 tablespoon salt
- 1 teaspoon dry mustard
- 1⁄8 teaspoon garlic salt
- 4 tablespoons oil
directions
- Mix well.
- Bake in a covered dish for 3 hours in a slow oven (300 degrees F).
- Uncover for the last hour.
- See the difference between canned ones and made at home for yourself!
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Reviews
-
To right! You wont go back to tinned baked beans once you have tried this recipe. Thank you Mini. I used tomato paste and added a little water. -
I used brown sugar and some beans that I had previously cooked (as the recipe didn't state that they needed to be in the cooking water), and the recipe was going great at the two hour mark. However, after being baked uncovered for an hour they were all dried out. I would recommend that water be added or the "uncover" step be omitted if not using molasses - or amend the recipe to indicate whether the cooking water for the beans is to be included (and if so, how much of it!). That said, the taste is great. -
I really enjoyed these beans. The amount of sauce and the color was very pleasing. I think next time I may increase the molasses to l/2 cup and maybe a few drops of hot sauce or worcheshire for a little zip. I did increase the amount of tomato (used fresh)to about 1 l/2 cups. Nest time, I may replace l/2 cup of the beans for kidneys or adzukis. I soaked the beans overnight, simmered them in fresh water until nearly tender, then put them with all the ingredients in my slow cooker for the afternoon. Started with high heat, then lowered it to low. Just a warning for anyone who has read that the bean soak water is great for house plants. Don't do it! Your whole house will begin to reek as it breaks down. Yes, it will be hard to go back to canned beans. Trisha -
I did not add the tomatoes or the oil. I did fry a quarter pound of bacon with the onions. Yummy and sweet.
Tweaks
-
I really enjoyed these beans. The amount of sauce and the color was very pleasing. I think next time I may increase the molasses to l/2 cup and maybe a few drops of hot sauce or worcheshire for a little zip. I did increase the amount of tomato (used fresh)to about 1 l/2 cups. Nest time, I may replace l/2 cup of the beans for kidneys or adzukis. I soaked the beans overnight, simmered them in fresh water until nearly tender, then put them with all the ingredients in my slow cooker for the afternoon. Started with high heat, then lowered it to low. Just a warning for anyone who has read that the bean soak water is great for house plants. Don't do it! Your whole house will begin to reek as it breaks down. Yes, it will be hard to go back to canned beans. Trisha
RECIPE SUBMITTED BY
Mini Ravindran
United Arab Emirates
A people's person who never entertains one thing in life -- larger than life EGO of people.
My hobbies are numerous and diverse. They range from being an avid reader to decorating home, loving cats, embroidery, painting, writing poems and letters to friends, endless thinking, collecting candles, music, trying various cuisines and reaching out to people.
I love cooking and devising ways to smash set patterns of cooking. I do not like over use of spices in the cooking and am dead against using readymade or canned ingredients.
Cooking is my favourite prescription for busting all the stress that I accumulate in the work place.
