It is super easy to make your own baked beans. They are so much lighter in flavor than the thick, heavily sauced canned beans. Prepare them with the sweetness and the flavor to suit your own taste.
- 1 pound great northern beans or navy beans or pinto beans, (dry)
- 1/4 pound bacon
- 1 large onion, diced
- 3 cups fat-free chicken broth
- 1/4 cup brandy
- 1/3 cup ketchup
- 1/3 cup maple syrup
- 1 tablespoon molasses
- 1 teaspoon dry mustard
- 1 tablespoon Dijon mustard
- 1/2 teaspoon chili powder
- 1 tablespoon cider vinegar
- salt and pepper to taste
Rinse beans and check for dirt or small pebbles. Place in a large saucepan and cover with water. (Water should be 4 inches above the beans.) Leave out at room temperate overnight or for at least 8 hours. Pour off water and rinse again with fresh water. Drain and place in a 5 - 6 quart slow cooker. Add all of the broth ingredients except the vinegar, salt and pepper. Stir to mix well.
In a medium skillet, fry bacon until crisp. Remove from pan and crumble. Set aside. Discard all but 1 tablespoon of bacon fat. Add onions and cook until translucent. Spoon onions and bacon on top of the beans. Do not stir. The layer of onions and bacon will keep the beans submerged under the liquid as the beans cook.
Cover and cook on low for 8 - 10 hours or cook on high for 6 - 8 hours. When beans are tender, add vinegar. Add salt and pepper to taste. Stir to mix well.
Note: For more flavor, add additional molasses or barbeque sauce to suit your taste.
Nutritional information per serving (12):
Fat, gm.: 5
Protein, gm.: 12
Carbs, gm.: 32
Cholesterol, mg.: 8
Fiber, gm.: 10