Baked Beans

Dear Reader,

[This is my entry for Slightly Indulgent Tuesdays. Check them all out here.]

We final had a coolish day yesterday so I decided to make baked beans for dinner. I am not great at making dinner plans early in the day, but I started these beans at around 3:30 (from dry beans) and they were done and ready to eat by 6 (actually before because I needed by oven for something else later on).

Baked Beans

Ingredients:

1 lb dry beans (I used half black and half red)

water to cover beans

6 oz tomato paste

1/2 c water

2 tbsp distilled vinegar

1/2 c apple juice

1/3 c molasses

1/3 c sugar

1 tsp salt

1/2 tsp allspice

1 tsp garlic powder

Directions:

1. Place beans in large pot and add enough water to cover them by an inch or so. Cover and heat on high till boiling. Reduce heat to low and continue to simmer for approx. 2 hours until beans begin to be soft. (They will continue to soften in the oven; at this point, you should be able to easy chew one.)

2. While beans simmer, combine the rest of the ingredients in a sauce pan. Heat over medium heat, stirring frequently until mixture boils. Reduce heat and simmer 15 minutes.

3. Preheat oven to 350.

4. Drain beans. Combine beans and sauce in large oven safe casserole. Cover will foil. Bake at 350 for approx. 1 hour.

Sorry I don’t have a picture this time! There were not enough leftovers and I forgot to take one during the process. This recipe made a good amount for our family of 6.

We had this with Bob’s Red Mill gluten-free cornbread which I love. In the past, it will sometimes come out a little under done in the middle. This time, I divided the batter into 12 lumps on a parchment lined baking sheet and did it that way, as separate rolls. The batter does not tend to spread out and the rolls turned out great, perfectly done in the middle.

Nebby

I made

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