Oven Baked Beans

Oven Baked Beans

Author: The Food Allergy Foodie’s Father
Prep Time: 30 minutes
Cooking Time: 4 hours
Serves: 6-8 people

Ingredients:

3 cups of French Navy beans
9-10 cups of water (enough to cover the beans)
2 tablespoons Worcestershire sauce
2 cups of Ketchup
1/2 cup of Yellow mustard
1/2 cup honey
1/2 cup Molasses
1 yellow onion, peeled with the ends cut off
1 tablespoon garlic, minced
3/4 cup of gluten-free beer
1/2 teaspoon kosher or sea salt
1/2 teaspoon of black pepper

Directions:

1. Add the three cups of French Navy beans to a 2-quart saucepan with 9-10 cups of water. You want enough water so the beans are covered. Bring the beans to a boil and let cook for 30-40 minutes, or until the beans are al dente. The beans should be a bit firm to the bite and not too soft or mushy. Stir the beans periodically, about every 15 minutes while cooking.
2. Once the beans come to a boil, preheat the oven to 325°.
3. Using a slotted spoon, transfer the cooked beans into a Dutch oven or stockpot that is oven-safe. Reserve the cooking water, as you will use that as the beans bake in the oven.
4. Add the remaining ingredients with the beans in the Dutch oven. Mix well to combine. Place the yellow onion in the center of the pot.
5. Cover the beans and place in the preheated oven. Bake for three hours. Check the beans every 30 minutes and add a ladle-full of reserved cooking water as needed. The sauce should be thick so only add as much water as needed to achieve the desired consistency.