Baked Beans

The first time my husband made these our family ate the entire pot! I wasn’t expecting our kids to enjoy it as much as they did. I was glad they liked it so much, but was disappointed I wouldn’t have leftovers. Serve this some good bread and it is a meal.

I like more molasses than the recipe calls for, so if you love molasses like me, add more than the tablespoon.

INGREDIENTS

– 2 cups dried beans (we used small white beans, anasazi beans, tongue of fire beans and adzuki beans)
– 1 onion, finely chopped
– 1 carrot, finely chopped
– 2 celery stalks, finely chopped
– 6-8 cloves of garlic, minced
– 1 tablespoon dried rosemary
– 1 tablespoon dried parsley
– 3.5 cups vegetable stock (or enough to cover beans by 1 inch)
– 1 tablespoon tomato paste
– 1/2 tablespoon Sriracha sauce, to taste
– 1+ tablespoons molasses
– salt and pepper, to taste

DIRECTIONS
1. In a large bowl, cover your beans with water and let sit overnight.
2. The next day, dump the beans and water into a large pot.
3. Add the remaining ingredients to the pot (minus salt, pepper and molasses).
4. Cook the beans on medium-low heat until the beans are tender (1-2 hours, depending on the beans you choose and how long they soaked). Stir occasionally. As the beans cook down you may need to add additional water.
5. Once the beans are cooked, add in the molasses, salt and pepper. Adjust the seasoning to your taste.