Homemade baked beans

Yield: 4 servings

Measure Ingredient
1 pounds Bacon, diced
2 cups Diced onions
1 tablespoon Chopped garlic
1 pounds Dried navy white beans,
\N \N Soaked overnight and
\N \N Drained
½ cup Steen's 100 percent Pure
\N \N Cane Syrup
½ cup Light brown sugar
2½ cup Ketchup
¼ cup Yellow mustard
\N \N Salt and black pepper
1 gallon Chicken stock
2 \N Bay leaves

In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly.

Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning.

Yield: about 8 servings


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