Mom's Best Baked Beans (Vegan)
27
27
Ingredients
| 2 | cups |
onions
chopped |
|
| 1 | each |
garlic cloves
fresh, peeled, minced |
|
| 4 | cups |
water
|
|
| ½ | cup |
brown sugar
firmly packed |
* |
| ½ | cup |
molasses
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 4 | each |
bay leaves
|
* |
| 1 | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
black pepper
|
* |
| ¼ | teaspoon |
nutmeg
|
* |
| ¼ | teaspoon |
cinnamon
ground |
* |
| ⅛ | teaspoon |
allspice
|
* |
| 32 | ounces |
tomato sauce
canned |
|
| 1 | pound |
navy beans
dried uncooked |
Directions
Rinse and drain beans.
Place in a large bowl with remaining ingredients except tomato sauce.
Mix well cover and place in the refigerator for 24 hours.
TO COOK: Transfer bean mixture to a large oven proof pot.
Add tomato sauce.
Bring to a boil over medium heat.
Reduce heat to low, cover and simmer 45 minutes stirring occassionally.
Preheat oven to 300℉ (150℃).
Place pot in oven.
Bake 4 hours covered.
Check beans every half hour or so adding water and stirring as needed.
When beans are done to your likeness remove from oven and serve.
