Heritage Baked Beans Recipes

Steps:

• Add dried beans to heavy 6-quart saucepan; cover with 2 inches boiling water and let stand 2 to 3 hours.
• Discard any beans that float to surface.
• Add garlic, chopped onion,bay leaf and cloves to beans and mix well.
• Place over medium heat and bring to a gentle simmer.
• Reduce heat, cover partially and simmer until beans are tender, approximately 1 1/2 to 2 hours.
• Meanwhile cook bacon in heavy nonaluminum 5-quart saucepan or Dutch oven over medium heat until browned (but not crisp), about 10 minutes.
• Spoon off all but about 6 tablespoons fat.
• Add minced onion.
• Reduce heat to medium-low, cover and cook until onion is tender and translucent, about 20 minutes.
• Stir in sugar,garlic, 1/4 cup vinegar, mustard, salt,pepper and cloves.
• Remove saucepan or Dutch oven from heat.
• Remove beans from liquid using slotted spoon and add to bacon mixture, blending well.
• Taste and add more vinegar, if desired. If mixture appears dry,add several spoonfuls of bean liquid.
• Reserve about 2 cups of the bean liquid and refrigerate if not baking the beans right away.
• (Beans can be prepared ahead to this point, covered and refrigerated overnight.).
• Preheat oven to 325 degrees.
• Bake beans, uncovered, about 4 or 5 hours, stirring every hour to prevent scorching and adding some reserved bean liquid if mixture appears dry; beans should be thick and carnelized.
• Let cool, cover and chill. (Can be refrigerated up to 2 days.).
• Reheat in 275 degree oven before serving.

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
• Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
• Sprinkle with parsley before serving.