Simple Inspirations: Baked Beans From Scratch

Although this is a great recipe any time of year it is particularly good this time of year to take to Cook Outs and Weiner Roasts!

This recipe is a real budget saver, too. Everyone knows that beans are a cheap source of protein, and in this recipe you reap maximum savings by using dried bean instead of canned beans.

I use pinto beans in this recipe because they suit our taste and texture preferences. You can use any type of beans that you like, though.

Baked Beans From Scratch

1 lb. Dried Pinto Beans

Water

Pinch of Baking Soda

2 Tbsp. Oil or Bacon Grease

1 Bell Pepper, Diced

1 Onion, Diced

1/4 cup Sugar (use 1/2 cup if you like sweet baked beans.)

1/4 cup Molasses

1/2 cup Ketchup

1 Tbsp. Mustard (Prepared)

1 tsp. Liquid Smoke

2 tsp. Worcestershire Sauce

1/4 tsp. Chili Powder

1/8 tsp. Ground Pepper

Salt to taste

Step 1.

In a large bowl place the dried beans and pinch of baking soda. Add a quantity of water and soak the beans for 12-24 hours. As the beans expand check periodically to be sure that they stay submerged. Add more water as needed.

Step 2.

Drain the beans and turn into a large pot. Cover the beans with fresh water. Bring to a simmer over medium heat. Simmer gently until the beans are tender, about 2 hours. Remove from heat. Pour off excess cooking liquid. Leave an amount of water that comes even with the level of beans in the pot

This portion of the recipe can be done ahead of time. The cooked beans can be stored in the refrigerator for a few days.

Step 3.

Saute bell pepper and onion in hot oil or bacon grease until soft and translucent. Add sugar, molasses, ketchup, mustard, liquid smoke, and spices. Warm through, then add the cooked beans with their remaining liquid.

Step 4.

Pour beans into a casserole dish or iron skillet and bake at 350° F. for 1 hour. This step gives the top of the baked beans a nice caramelized effect. Enjoy!

(Alternate Step 4.

Just heat the baked beans on the stove top and simmer for 30 minutes.)