Baked Beans (Stove Top)
Modified recipe originally from Emeril Lagasse, removed 1/2 cup bourbon from sauce to make it student friendly.
- 1 1 1 pound bacon, diced
- 2 2 2 cups onion, diced
- 1 1 1 Tablespoon chopped garlic
- 1 1 1 pound dried Navy Beans, soaked overnight and drained
- 10 10 10 cups chicken stock, plus more if needed
- 2 2 2 bay leaves
- 1/4 1/4 1/4 cup molasses
- 1/2 1/2 1/2 cup brown sugar
- 1 1 1 cup ketchup
- 1 1 1 Tablespoon dry mustard
- to and pepper to taste
Preparation time 15mins
Cooking time 300mins
Heat a large pot, add bacon and render until crispy, about 4-6 minutes. Add onions and cook until softened, 3-4 minutes. Stir in the garlic and beans and cook for 1 minute. Increase the heat, stir in the chicken stock and bay leaves, and bring the liquid to a boil. Reduce heat to a simmer and cook the beans for about 2 hrs., or until tender, stirring occationally.
Add the molasses, brown sugar, ketchu, and mustard. Continue to cook for another 30 minutes, or unti sauce has thickened and flavors have come together.
Season the beans with salt and pepper, to taste before serving.