I've got summer on the brain.
I wish it were sunshine on the face, but right now my face would be pelted with pea-sized hail if I were to look up.
Which is only slightly better than drowning from tilting my head to the skies!
Around here, summer doesn't officially begin until July 5th. Anyone who dares to not bring a rain poncho, an umbrella or a water-proof blanket to the fireworks display is just begging for a good soaking and a head cold.
Here, we just know.
So, in honor of the thought of summer, I decided to make baked beans.
And because I couldn't stop dreaming of warmer days, we had them twice!
Baked Beans from Scratch
(I've got to come up with a better name!)
1 cup dry navy beans
4 cups water
3 strips organic bacon
1 sweet onion, chopped
1/4 cup organic ketchup
1/4 cup pure maple syrup
2 Tb. sucanat
2 Tb. molasses (not blackstrap)
1 t. Worcestershire sauce
1/2 t. sea salt
1/8 t. black pepper
1/8 t. chili powder
Soak beans overnight with a little lemon juice, apple cider vinegar or whey. The next morning, drain and rinse.
Cook beans in 4 cups of water. Bring to boil, reduce heat and simmer for 1 hour. (Skim the foam from the water, that's the "toots" and you don't want those! Trust me.)
Cut up bacon and fry until cooked, but not crispy. Remove bacon and saute onions in bacon grease until soft.
Drain beans; reserve liquid. Pour beans into 1-1/2 quart casserole dish. Stir in bacon, onion and molasses mixture. Pour enough reserved bean liquid over beans until covered by 1/4 inch.Cover and bake at 375F. for 30 minutes. Reduce heat to 300F. and continue to cook for 5 hours, stirring halfway through. Allow to stand for 15 minutes before serving.
Join the recipe swap over at Grocery Cart Challenge!