To save a little time, soak or pre-cook the beans ahead of time. Drain and freeze the beans. Thaw when you're ready to make baked beans, skipping the first soak or pre-cook.
Yield: Serves 6 to 8
- 1 pound dried Great Northern beans, about 2 1/2 cups
- 1 large onion, coarsely chopped
- 8 to 12 ounces andouille sausage or other similar spicy sausage
- 2 tablespoons molasses
- 1/4 cup packed brown sugar
- 2/3 cup barbecue sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat oven to 325°.
Using a colander placed over a bowl, drain the beans. Set the cooking liquid aside.*
In a covered casserole or beanpot, layer about 2 cups of beans with about one-third of the sausage and one-third of the onion. Repeat layers two more times.
In a small bowl, combine 1 cup of the cooking liquid with the molasses, brown sugar, barbecue sauce, garlic, mustard, salt, and pepper. Pour over the beans. Add more of the cooking liquids until almost covers the beans.
Cover and bake for about 4 hours, stirring occasionally and checking for tenderness.
Serves 6 to 8.
*Note: If flatulence is a worry, discard the cooking liquids and use hot water as the liquid in the beanpot mixture.
Convenience tip: Soak or use the above 2-minute cooking method, drain, and freeze the beans. Thaw and continue with a baked bean recipe, skipping the soaking step.
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