a simple real food recipe :: baked beans
 
 
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Ingredients
  • 1 ½ lbs dry organic navy beans (Could do pinto too. Could do 4 – 15 oz cans of drained PLAIN beans – using dry beans is more cost effective and less “gassy” however!)
  • 1 lb bacon, chopped (preferably from a trusted local organic/pasturing pig farmer)
  • 2 small or 1 large onion, sliced long
  • 6 cloves garlic, minced
  • 1 – 15 oz can organic tomato sauce
  • ¼ cup water
  • ⅓ – ½ cup pure maple syrup
  • ½ cup organic unsulphured molasses
  • ¼ cup organic Dijon mustard (watch ingredients!)
  • 1 tsp chili powder
  • ¼ tsp chipotle powder (could add more if you like more heat)
  • Sea salt/pepper to taste
Instructions
  1. Put your dry beans in a large soup pot and cover 3 inches above with water. Place under the light in your oven overnight/12 hours and then rinse. At this point you may either cook off your beans in water, OR for better digestibility, you can sprout the beans over the course of a day or so – sprouting makes more nutrients available in the beans and also takes the “gassy” out of the beans. Just put them back into the pot after rinsing and set under the light in your oven for 24-48 hours until they sprout. Rinse them 3 times a day. You will note a little “sprout” tail come out of the bean when they are ready!
  2. Cook your soaked/sprouted beans in water or chicken stock (just cover the beans with water to cover a couple inches, bring to a boil, and simmer for a good hour or 2. At this point you can either freeze your cooked beans until you are ready to make your baked beans, keep them in the fridge up to a week until you are ready to make your beans, or make the baked beans right away.
  3. In a large stock pot, fry the bacon pieces in a tablespoon or 2 of butter or coconut oil until their fats start rendering out.
  4. Add the onion and cook for 5-7 minutes while stirring occasionally.
  5. Add the garlic and cook for a minute.
  6. Add the rest of the ingredients including the cooked beans and bring to a simmer.
  7. Put the lid on and let the beans low simmer for 20ish minutes until it thickens. Stir every 5-10 minutes.
  8. Taste test for salt and pepper – and if you want more heat from more chipotle.
  9. You may store in a crockpot on low or warm if you are taking this to a picnic or party.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-baked-beans/