Our Favorite Baked Beans

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Tomorrow is Independence Day and it’s high time for Baked Beans!

This is a blend of two recipes—Chili and Rich and Saucy Baked Beans from one of our favorite cookbooks: Country Life Vegetarian Cookbook. Bold font indicates ingredients grown on the farm.

2 1/2 cups dry navy beans

8 cups cooking water

2 minced garlic cloves

1 cup chopped onions or scallions

1 Tbs. cumin

1 Tbs. paprika

1 Tbs finely chopped fresh basil or 1 tsp dried (or Italian Seasoning)

2-3 Tbs. olive oil

3 1/2 cups cooked or canned tomatoes, measured with juice

1/2 cup tomato paste

2 Tbs. molasses

2 tsp salt or to taste

  1. Soak beans in generous amount of water overnight. Next day drain and rinse. Or bring to a boil for 2 minutes, let sit for an hour and rinse.

  2. Cook beans with 8 cups water. Bring to boil. Reduce heat, cover and simmer until tender (about 2 1/2-3 hours).

  3. In skillet, briefly sauté garlic and onions, either in olive oil, or a minimum amount of water, adding olive oil after lightly cooked and immediately removing from heat. Set aside.

  4. When beans are tender, add onions and remaining ingredients to pot. Crush tomatoes before adding. Stir together well. Pour into greased 9”x13” baking dish. Bake at 325-350 degrees F for 1.5 hours or until baked down enough not to be soupy.

“O taste and see that the Lord is good.” —Psalm 34:8