It has taken me almost as long to learn how to cook Homemade Baked Beans as it took me to learn how to make Homemade Chicken Soup. I have always liked Baked Beans. I did not eat them much growing up. My dad did not like Baked Beans. When my father did not like something - be it baked beans or red shoes - they weren't allowed in our home. My mom stored her red shoes and red dress at her parents' house.
Here is my recipe for baked beans. Part of the problem with cooking beans at high-altitude, is that they take forever to cook. The baking soda eliminates that problem.
COOKING BEANS AT HIGH ALTITUDE
Put any amount of dried beans in a Dutch oven or stockpot (no soaking necessary). If you add two cups beans to the pot, add four cups water. If you add four cups beans, add eight cups water and so on. Add 1/2 – 1 teaspoon baking soda to the bean + water mixture (depending on how many beans you are cooking).
Bring the beans to a boil over high heat, then lower heat to keep the beans at a simmer for about 1 hour to an hour and 15 minutes. Taste the beans to see if they are done to your liking, they should be soft enough to eat, but relatively firm.
Pour cooked beans into a colander and give them a quick rinse.
Store the cooked beans in an airtight container in your refrigerator or continue with your recipe, as desired.
BAKED BEANS FROM SCRATCH
- Two pounds cooked beans (I use navy and pinto beans)
- 1 large onion, chopped
- ½ pound, bacon chopped
- 1 red, yellow or orange bell pepper, chopped
- 2 tablespoons dry mustard
- 1 tablespoon Worcestershire sauce
- 1-2 cloves garlic, minced
- 1/3 cup molasses
- 1/3 cup dark brown sugar
- 1½ cups of tomato sauce or catsup
