Try something new—these slow-simmered Homemade Baked Beans start with Clearly by Best Choice Dried Beans and end with sweet, smoky, saucy perfection. Packed with big flavor and zero shortcuts, they’re basically a warm hug in a bowl. One bite and you’ll be bean-lieving.
Directions
Cover the dry beans with about 2 inches of cold water in a large bowl and soak them overnight.
The next day drain the soaked beans and place them in a large pot with a lid.
Cover the beans with 3 inches of water.
Place the pot on the stovetop and bring it to a boil.
Once boiling, reduce the heat to medium low and let beans simmer for 60 minutes or until they are tender.
When the beans have your desired texture, drain and rinse them with cold water and set aside.
Preheat your oven to 275°F.
Spray a baking dish with Clearly by Best Choice cooking spray and set aside.
Start making by sauce by boiling 1 1/2 cups of water.
In a bowl, whisk together the molasses, dried mustard, salt, pepper, brown sugar, ketchup, and boiling water to a bowl.
Whisk until the brown sugar dissolves and contents are smooth and set aside.
*The sauce will be watery.
Place half the onions and bacon on the bottom of the prepared baking dish.
Then add half the rinsed beans.
Add remaking onions, diced bacon, and beans to the dish.
Pour the sauce over the top of the onions, bacon, and beans and stir the contents with a fork.
Place an oven safe lid on the baking dish or cover it with foil.
Put baking dish in the preheated oven and cook for 3 hours.
Then remove the baking dish from oven and stir gently.
*There should still be liquid, if the beans look dry add a small amount of water.
Continue cooking the beans for an additional 2 hours, stirring gently every 30 minutes.
Remove from the beans from the oven and let them stand for 15 minutes before serving.
Any leftover beans can last in the refrigerator for 4-5 days or they can be frozen for up to 3 months.
