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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Here's a great recipe for baked beans! Simple to cook, goes with many other recipes, and it's big on taste. I haven't done so, but I'm sure it would work in the crock pot. This is great for pot-lucks. This goes great with coleslaw and some roasted corn on the cob. Ingredients:
1 cup dried navy beans (or other small beans) |
3 cups water |
1 bay leaf |
1 garlic clove, minced |
1 medium onion, chopped |
1 tablespoon parsley, chopped |
1/2 cup finely diced celery |
1 tablespoon oil (your choice) |
2 small sweet pickles, chopped |
1 (8 1/4 ounce) can stewed tomatoes, mashed |
1/2 teaspoon dried basil leaves, crumbled |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Wash and pick over beans. Place them in a large saucepan and cover with the water. Bring to a boil, and boil for 2 minutes. Cover and let stand for 1 hour.
2. Add bay leaf, garlic, onion and parsley to the beans. Bring to a boil again. Cover loosely and simmer for 45 minutes, or until beans are just tender. Note: the times will vary with the type of bean you choose. Drain, if necessary. Put beans in 1 1/2-quart casserole.
3. Meanwhile, saute celery in the oil for about 5 minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10 minutes, stirring occasionally.
4. Stir mixture into beans. Cover. Bake at 250° for 2 hours. Uncover. Sprinkle with the cheese. Return to oven and bake 5 minutes longer.
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