Thursday, November 27, 2014

Bringin it: Baked Beans




These were made on Tuesday and have been sitting around in jars waiting to be unleashed on Thanksgiving. MWUHAHAHAHAHA!!

But seriously folks, I made "hold the bacon" baked beans to give the vegetable-tarians at Thanksgiving something tasty to much on. Having never made it, I started with a recipe. I messed with it, of course.

I used Vegemite. You speaka my language? I like Marmite in my BBQ sauce, but Vegemite is less salty-tasting and works better in applications like this, I've found.

No bacon fat makes for sad baked beans, so I replaced the dead pig umami with dead yeast umami. It was dandy.

INGREDIENTS:
2 cups navy beans (I used a 50/50 mix of navy and pinto beans)
1/2 pound bacon (just kidding. No piggy.)
1 onion, finely diced (I used a red onion)
3 tablespoons molasses (I cut it back to 1)
2 teaspoons salt (the Vegemite brought all of the salt. I used no extra)
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce (4 tablespoons of Vegamite replaced this, too)
1/4 cup brown sugar

DIRECTIONS:
1.
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2.
Preheat oven to 325 degrees F.
3.
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with onion.
4.
In a saucepan, combine molasses, Vegemite, pepper, dry mustard, ketchup, and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

The final step took about five hours in my oven, which is usually a quick cook, but it was all worth it.

Happy Turducken Day!