Baked Beans

With all the rainy weather we have had the past couple of weeks, baked beans proved to be  the comfort food that would be just the thing we needed.  I searched for a new recipe to try, eager to start with dry beans.  I found this recipe in “Spilling the Beans- cooking and baking with beans and grains every day”  and it is a keeper.:)

It also happened to be a special occasion, a party to celebrate Rachel’s graduation, earning  a Bachelor of Science in Nursing  from The University of British Columbia Okanagan. We are so proud!


2 onions, finely chopped

1/2 cups tomatoe sauce mixed with 1/4 cup brown sugar or ketchup or barbecue sauce

1 can Guinness

1/4 cup apple cider vinegar

1/4 cup molasses

1/4 cup Dijon or grainy mustard ( I used a combination)

4 cups cooked red kidney beans or 2 19oz (540ml) cans rinsed and drained

4 cups cooked white navy beans(2 cups dry) or 2 19oz (540ml) cans rinsed and drained

Salt and pepper to taste

A few drops of Tabasco sauce (optional)

If you are going to try starting with dry beans, I pre-soaked 2 cups dry white navy beans the night before ( I covered the dry beans with cold water 2 inches above the level of the beans).  In the morning I drained the water and put them in a large pot and added cold water about 3 inches past the level of the beans. Bring the water to a boil uncovered then turn the heat down to a simmer and leave the beans to cook uncovered for about 1 to 1 1/2 hours, or until the beans are tender but not really soft.  The cooking time can vary depending on the size of the bean and the age of the bean so just keep tasting them until you think they are done.

While the beans were  cooking I prepped everything else.

Add the onions,  tomato sauce,  molasses,  Guinness, apple cider vinegar, mustard and the red kidney beans (didn’t try these from dry but will next time) to a slow cooker.  Drain the white navy beans when cooked to just tender and add them to the rest of the ingredients. Stir to combine, and cook on low for 6-8 hours.  Stir occasionally.

If you don’t have a slow cooker, you can saute the onion in a  pan with a drizzle of olive oil. Then add all the other ingredients  and bring to a simmer. Transfer all the ingredients to an oven proof baking dish the and bake at 350 degrees for 1 hour, stirring once or twice until thick and bubbly.  (I think it will take longer to bake so the beans are done-unless you are using canned beans-  but I haven’t tried it this way)

Serve with some yummy salads and you have a delicious meal.