I have become obsessed with dry beans and their nutritional values. This year I definitely grew more and this upcoming year I will continue to grow more again.
This version of Baked Beans definitely is a labour of love. It is not a small time undertaking, but the results sure worth it. I have taken a recipe originally from the Ball Book and just tweaked it slightly.
Ingredients:
- 1 quart dried navy beans (4 cups, or about 2 lbs)
- 1/2 lb salt pork or uncured bacon or pork belly, cut into 1/2 inch pieces
- 3 large onions, diced
- 2/3 cup brown sugar
- 1/4 cup maple syrup
- 2/3 cup molasses
- 2 tsp dry mustard powder
- 2 tsp salt
- 4 cups stock/broth you can use whichever type of broth you like
prep time: overnight soaking of beans + 1 hour of cooking before beans split
cook time: 4 hours in oven
canning time: 1 hour and 20 minutes + getting to pressure and after pressure canning complete
Instructions:
I am assuming you know how to use your own pressure canner within this recipe as the method to pressure canned is not shown here.
Early prep – Soak the beans overnight in plenty of cool water. Drain the water.
Put your soaked beans in a pot of water and bring to a boil on the stove. Reduce heat to a simmer, and cook until the beans start to split removing the foam as they are cooking. They should be tender enough to eat, with some of their skins just starting to split, but not falling apart. After they are cooked drain the drain the beans again.
While the beans are cooking sauteed your onions and pork (whichever you chose). Set aside.
Prepare your sauce by mixing all the other ingredients together. Stir until well mixed and the sugar is dissolved. Then add your sauteed onions and pork.
Pour the sauce over the top of the beans and stir. Make sure the beans are covered with the sauce.
Place the beans in a 4-quart dutch oven with a tight-fitting lid. Bake at 300 F for about 4 hours. Add water as necessary to keep the mixture soupy (if needed) and the water level just covering the top layer of beans.
Pressure Canning the Baked Beans
Prepare your pressure canner with your manufacturer’s instructions.
Sanitize your pint jars so they are ready to go. You should need at least 6 pint jars per batch (but I always prep two extra jars just in case). Divide the beans and sauce evenly across all the jars with 1-inch headspace. All beans should be under the sauce. If not add hot water from your kettle. Continue with your proper canning methods.
Once at pressure, process the jars for 80 minutes for pints.
