Real Medalta Baked Beans

Real Medalta Baked Beans

AuthorJulie

2 cups dry navy (little white) beans
1 small onion, finely chopped
2-3 garlic cloves, crushed
3/4 cup ketchup
1/4 cup packed brown sugar
1/4 cup molasses
2 Tbsp. grainy mustard
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. each salt and freshly ground black pepper

1

In a bowl or medium pot, cover the beans with enough water to cover by a couple inches and let soak for 6-8 hours; alternatively, bring the two to a boil, cook for a minute, then remove from heat and let stand for 2 hours. Pour off the excess water. Preheat the oven to 325F.

2

Put the beans into a medium pot (if they aren't already), add enough water to cover by a couple inches and bring to a simmer; cook for 30-40 minutes, until tender but still firm to the bite. Drain, reserving the cooking water. Transfer the beans to your bean pot (or a heavy baking dish) and add the onion, garlic, ketchup, brown sugar, molasses, mustard, balsamic, Worcestershire, salt and pepper. Add 2 cups of the leftover cooking water (add regular water to top it up if you need to) and stir to combine.

3

Bake, uncovered (this is the way I did it - the recipe didn't specify) for 4-5 hours, or until the beans are tender and the sauce is thick and sticky around the edges. If they seem too dry, add more water.

Category,

Ingredients

 2 cups dry navy (little white) beans
 1 small onion, finely chopped
 2-3 garlic cloves, crushed
 3/4 cup ketchup
 1/4 cup packed brown sugar
 1/4 cup molasses
 2 Tbsp. grainy mustard
 2 Tbsp. balsamic vinegar
 1 Tbsp. Worcestershire sauce
 1/2 tsp. each salt and freshly ground black pepper

Directions

1

In a bowl or medium pot, cover the beans with enough water to cover by a couple inches and let soak for 6-8 hours; alternatively, bring the two to a boil, cook for a minute, then remove from heat and let stand for 2 hours. Pour off the excess water. Preheat the oven to 325F.

2

Put the beans into a medium pot (if they aren't already), add enough water to cover by a couple inches and bring to a simmer; cook for 30-40 minutes, until tender but still firm to the bite. Drain, reserving the cooking water. Transfer the beans to your bean pot (or a heavy baking dish) and add the onion, garlic, ketchup, brown sugar, molasses, mustard, balsamic, Worcestershire, salt and pepper. Add 2 cups of the leftover cooking water (add regular water to top it up if you need to) and stir to combine.

3

Bake, uncovered (this is the way I did it - the recipe didn't specify) for 4-5 hours, or until the beans are tender and the sauce is thick and sticky around the edges. If they seem too dry, add more water.

Real Medalta Baked Beans
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