Classic Baked Beans Recipe
Healthy recipe for baked beans using properly prepared navy beans and whole food sweeteners that you can feel good about serving to friends and family.
Ingredients
- 1 pound dried navy beans use sprouted dried beans for extra digestibility
- 3 cups chicken broth or filtered water (or blend of the two)
- 6 cups filtered water
- 1/2 pound pastured bacon
- 1 medium yellow onion
- 1/4 cup sucanat (whole evaporated cane sugar)
- 1/4 cup old fashioned molasses
- 1/4 cup unsweetened ketchup
- 2 tsp dry mustard
- 1.5 tsp sea salt
- 1/4 tsp black pepper
- 2 TBL raw apple cider vinegar
Instructions
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Place dried beans in a large glass bowl and add filtered water to cover at least 2 inches above the beans. Stir in ACV only if using unsprouted navy beans.
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Leave on the counter for at least 8 hours or overnight.
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Drain beans and rinse thoroughly. Place beans in a large pot with 6 cups fresh filtered water.
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Bring to a boil, turn down heat, cover and simmer for about 1 hour or until beans are soft.
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While beans are cooking, saute diced bacon and onions in a large skillet. Cook over medium heat until bacon is slightly crisp and onions are soft.
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Strain and rinse cooked beans in a colander. Place cooked beans in a large glass casserole dish and mix in cooked bacon, onions, chicken broth, sucanat, molasses, ketchup, dry mustard, sea salt and pepper.
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Cover the casserole dish with a glass lid (use aluminum foil if you don't have a lid) and bake for 3 hours at 300 °F/ 150 °C.
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After 3 hours, remove the lid and cook for an additional hour or until desired consistency and thickness of sauce.
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Remove from oven and serve immediately.
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Refrigerate room temperature leftovers in a covered glass container with a tight-fitting lid for up to 4 days. You may freeze leftovers as well.