Homemade Baked Beans

 Prep Time:  10 minutes     Cook Time:  3 hours 30 minutes    Serves: 10

1 lb dried navy beans

6 strips thick-cut bacon, cut into small slices

2 medium-size yellow onions, small diced

3 cloves of garlic, finely minced

1/2 red bell pepper, small diced

1/2 green bell pepper, small diced

1 cup tomato puree

3 Tbsp yellow mustard

2 Tbsp tomato paste

2 Tbsp apple cider vinegar

1/3 cup molasses

1/3 cup packed light brown sugar

dash of hot sauce

3 cups beef stock

salt and pepper, to taste

1.  Add the navy beans to a large container and cover them with water by bout 4 inches.  Set side overnight.

2.  Preheat oven to 325 degrees.

3.  Drain the beans, rinse them, and set them aside.

4.  In a medium to large size pot with a lid (for the oven) or Dutch oven, add in the bacon and cook over medium heat until crispy about 6-8 minutes.

5.  Set the crispy bacon aside and then add in the onions.  Turn the heat down to low and cook until well browned about 30-40 minutes.  Stir occasionally.  It takes that long to caramelize.

6.  Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat.  Stir occasionally.

7.  Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt and pepper, and mix until completely combined. 

8.  Cover with a lid an bake in the oven at 325 degrees for 3 to 3 1/2 hours or until the beans are tender and the mixture is thick.  You may need to add 1/2 to 1 cup more of beef stock at the 90- minute cooking make.

9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Notes:

*You can make these up to 1 day ahead of time; simply reheat them before serving.

*To reheat: add the desired amount to a small sauce pot and heat over low heat until warmed.  You can also heat in the microwave.

* Store for up to 7 days.  Cover and freeze for up to 3 months.  Thaw them in the refrigerator for 1 day before reheating.

*If you don't have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.

*To use a crock pot: follow procedures 2-4 on the saute function, and then once you add i all of the ingredients, slow cook on high heat for 6-7 hours.

*You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

*Swap out the dried beans for 6 (15 oz)  canned beans and reduce the baking time to 30 minutes.  In addition, remove the beef stock completely.

Recipe:  Chef Billy Parisi