Yummy baked beans you can "pressure can" and have in your pantry anytime you want them! Don't want to pressure can them, simply make, bake and serve. A bag of Navy beans is less than $2 at most grocery stores, making them one of the most economical foods you can cook with. One bag of beans is 24 oz. or 3 cups of dried beans, which equals about 6-8 cups of cooked beans (with liquid) or 4 pint canning jars.
Ingredients
1 bag (24 oz.) dried Navy beans
1-2 tsp salt (or can use a piece of salt pork)
1-2 Tbls. Molasses
1-2 tsp ground mustard
2 cups barbecue sauce (make your own)
Method
Soak Navy beans according to the directions (usually overnight, or use the "quick soak method").
Drain beans and cover with fresh water so beans are completely submerged (about 6 cups of water). Place the pot on the stove and cook the beans until the water boils. Turn down the heat and allow the beans to simmer until the beans are getting soft, but not mushy - remember if you are going to can them they are going to cook more in the canning process!
Pour off and save the water. Add the salt (or salt pork), molasses, ground mustard, your favorite barbecue sauce and about 4 cups of the saved liquid - mixture should be runny/soupy!
Put a lid on your pot, place it into a 350 degree oven and cook for 3 1/2 hours. Check beans often throughout the cooking time to see that the mixture has enough liquid to remain runny. Add water to the pot as necessary.
Once cooked, ladle into canning jars and process pint jars in a pressure canner for 65 minutes at 11 lbs. of pressure.
Yield: approx. 6 pints
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original
content.