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Baked Beans

This recipe is loaded with goodness but only makes a small amount. Suitable for eating straight away or by excluding the cornflour can be Pressure Canned.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Soak Time 12 hours
Total Time 14 hours
Servings: 1 Quart
Course: Breakfast, Lunch, Snack
Cuisine: Kiwi
Ingredients Method

Ingredients
  

  • 2 cups Navy Beans
  • 2 cups Chicken Broth
  • 1 cup Water
  • 2 tsp Worchestershire Sauce
  • 6 tbsp Tomato Paste
  • 2 tbsp Brown Sugar
  • 1 tbsp Apple Cider Vinegar
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Black Pepper
  • 1 tsp Salt

Method
 

  1. Soak Beans 8-12 hours until soft (Note - this took over 24 hours here as our water is particularly hard)
    Drain
  2. Place in pot of water. Simmer - skimming foam off regularly. Cook on low, covered 1-1.15 hours till tender.
    Drain
  3. Chuck all ingredients except beans in a pot. Heat, stirring occasionally.
  4. Add beans
  5. Simmer 20 minutes without lid
  6. ***If you are planning to pressure can - STOP HERE - and can leaving 1" headspace. 10lbs on a weighted gauge, 11lbs on a dial gauge for 65 minutes - Pints or 75 minutes - Quarts***
  7. Thicken with 8 teaspoons cornflour disolved in ¼ cup water.