Baked beans are super easy and are a hearty dish for a crowd… but, tonight there are only 2 of us. I plan on putting a bunch of this in the freezer to use at a later date. Baked beans are an excellent side to pork chops, pulled pork sandwiches, ham, ribs, and burgers. They’re great served with coleslaw and baked potatoes too.
On this night I’m being less adventurous, serving them with perogies we need to use up (we bought a HUGE bag from a neighbourhood kids’ school fundraiser), and caesar salad. Given that I’ve already cleaned the house, picked up dog poop, baked a pie and done some schoolwork, that’s about all that’s left in me today.
The recipe comes from Ricardo Magazine’s website. Ricardo is a Canadian foodie magazine that has an awesome website with lots of simple but delicious recipes. I changed up the meat a bit from the original recipe, so what I did is posted in the recipe below.
In case you don’t know (as I didn’t), navy beans are the same thing as small white beans. I stood in the aisle at my local grocery store trying to figure out what I could use instead of navy beans and ta-da! it turns out the little white beans in my hand were the same thing.
I hope you enjoy the recipe!
30 minute prep time
7 hours cook time
Place the beans in a large bowl. Don’t underestimate the size of the bowl… use a big one to play it safe! Add lukewarm water to cover the beans by a few inches and soak overnight at room temperature. If the water dries up, add more (always keep them covered). Before using them, rinse and drain. Pick out any discoloured or misshapen ones.
With the rack in the middle position, preheat the oven to 120°C (250°F).
Combine the bacon, cut up sausage and onion in a large (about 4.5-litre/18-cup) stove proof and ovenproof Dutch oven or bean pot (with lid). Saute until the meat is cooked and the onions are browned. Season with pepper.
Add all other ingredients to the pot. Add enough water to cover the beans by 5 cm (2 inches). Bring to a boil. Cover with the lid and transfer to the oven. Bake, stirring hourly, until the beans are tender, about 7 hours. Add water as needed during cooking. Remove from oven and let sit half an hour (with lid on) before serving.
Original recipe sourced from Ricardo Magazine