Prep Time: 15 minutes

Cook Time: Sauté for 10 minutes Bake for 60 minutes

Serving: 2

A Word From The Cook

Old school baked beans!    The Molassas is key.

Ingredients

• 2 Cups dried Navy Beans (see note below)
• 2 Cups Vegetable Stock (low sodium)
• 1 Cup Water
• 1/2 TBSP Worcestershire Sauce
• 1/2 Cup Ketchup
• 2 TBSP Tomato Paste
• 3 TBSP Brown Sugar
• 1/4 Cup Molasses
• 1/4 Cup Bacon Bits
• 1 TBSP Apple Cider Vinegar
• 3 Garlic Cloves (crushed)
• 1/2 Tsp Onion Powder
• 5-6 Grinds of fresh Black Pepper
• 1/2 Tsp salt

Thickening for Sauce

• 2 TBSP Corn Starch (for thickening)
• 1/4 Cup Water (for thickening)

Instructions

1. Soaked dried beans in a large pot for at least 8 hours (overnight ideally 24 hours)
2. Bring the pot of soaked beans to a slow simmer.   Skim the foam off the beans as they simmer.    Simmer on medium / low for 45 minutes – 1 hour.   Then drain.
3. In a baking dish combine all the ingredients except (beans and sauce thickening) and mix well.
4. Add the beans and simmer on low for 20 minutes.
5. Mix the Cornstarch and Water together and add to the beans in sauce.
6. Bake @ 350° for 30 minutes stirring 1/2 way through.    Check for thickness and add more water if necessary.