Cooking
A part of my food journey is learning how to make different recipes from scratch. I may not necessarily want to make the particular food often but my curious side wants to know how to do it. Like baked beans.
Tinned baked beans were a favourite for many boarders in Zimbabwe. Some schools did start to ban them because of food poisoning among students. The beans that were prepared by the school kitchen staff were terrible. For such an easy thing to make, I have no idea how they used to mess it up like that all the time. I doubt the kitchen staff were properly trained to cook food for about 500-600 people at a time. In which case then I can not blame them entirely. Anyway, if you had baked beans or any other food then you could have that instead of the school food.
Baked beans are actually quite easy to make. I like the homemade kind compared to the stuff you buy in the shops. You can use any beans you have, I used white navy beans. I soaked them overnight.
The following day I discarded this water and put the beans in a pot and added some water and brought to a boil. I simmered for an hour. I drained the beans reserving some of the cooking water. Then I added the beans and all the other ingredients to a oven safe dish. Mixed thoroughly and baked for almost 5 hours.
Admittedly it is a long process especially if you want to save on electricity and time. BUT, these beans are WORTH IT. Believe me! My curiosity is satisfied and I will be making them again.
Homemade baked beans
Ingredients
- 1 pound dry white navy beans
- 1 medium onion chopped
- 1 cup ketchup
- 1/2 cup brown sugar packed
- 1/3 cup molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons salt plus additional if desired
- 1 teaspoon fresh ground pepper plus additional if desired
- 1 bay leaf
Instructions
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Clean beans and soak them overnight in a bowl or big pot. About 2" water.
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After 24 hours drain the water and cover the beans with an equal amount of water. Bring to a boil, then reduce heat to low, cover the pot, and let simmer for 1 hour. Drain beans, reserving liquid.
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In a large oven safe pot, Dutch oven or baking dish, combine soaked beans, 1 cup cooking water, onion, ketchup, brown sugar, molasses, salt, mustard, pepper and bay leaf.Mix well.Cover and bake for 4 1/2 hours or until beans are very tender and sauce has thickened to desired consistency. Stir occasionally and add more of the reserved cooking liquid if needed during cooking time.
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At end of cooking time remove and discard bay leaf. Taste beans and season with additional salt and pepper, if needed.
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Alternatively you can use a slow cooker. After boiling the beans, add the rest of the ingredients to a slow cooker. Cook on LOW for 7-9 hours or on HIGH for 3-4 hours, stirring occasionally. If the beans are too thick, stir in a little cooking water, if not thick enough, continue to cook.
