I’ve been told that these baked beans were “Best I’ve ever had!” Wow what a complement! I don’t normally cook baked beans or any dishes that are sweet for that matter. Savory is what I thought my palate liked most but I can’t help thinking about the baked beans I ate last night… that I made! Each bean was still perfectly formed yet burst under the slightest bit of pressure in my mouth. It was almost more satisfying as popping bubble wrap! The slightly sweetened bean broth was simple and light. Most importantly, it did not detract from the perfectly cooked White Navy bean! I decided to make these BAKED BEANS as a request from my sister and I am glad I did. In doing so, I created a recipe that I would want to make sure I could reproduce exactly so here it is!
INGREDIENTS
1# dry small White (Navy Pea Beans) rinsed – here are the ones I use!
8 cup water
1 large onion chopped med
1 red or orange bell pepper chopped med
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup Pickled Jalapeño Juice – yes the juice that is in the jar of pickled jalapeños! – here are the ones I use! …as a substitute use apple cider vinegar
2 tsp Dijon mustard – here is the one I use!
1/4 cup light brown sugar – firmly packed
4 Tbsp Ketchup
3 Tsp Worcestershire
Salt to taste.
DIRECTIONS
So Easy! Throw the first 10 ingredient in a crock pot and cook on low overnight or for about 8.
Add the next three ingredients…mix and let it simmer uncovered for 30 minutes. You can simmer the beans uncovered until desired consistency of the bean broth is achieved. Add salt to taste. For me, that was about 1/2 tsp. DONE!