Baked beans recipe

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  • Yield: 6 to 8 Servings


For the Beans
  • 1 pound (2 ½ cups) navy or other small white beans
  • 2 tablespoons vegetable oil
  • 1 medium onion, halved
  • 1 medium carrot, quartered
  • 1 celery stalk, halved
  • 1 garlic clove, smashed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 4 cups chicken stock
How to Make It
    Soak the Beans
  1. In a large bowl, cover the beans with 4 inches water, cover, and soak for 24 hours, until fully rehydrated.
  2. Cook the Beans
  3. Preheat the oven to 325°F. Drain the soaked beans and set aside. In a large oven-proof pot with a lid, heat the oil over medium-high heat and cook the onion, carrot, and celery until golden brown, 13 to 14 minutes. Add the garlic and cook for 1 minute more.
  4. Tie the thyme and rosemary with kitchen twine and add the herb bundle to the pot with the beans and stock. Bring the pot to a simmer, cover, and bake in the oven until tender, 35 to 40 minutes. Remove from the oven and strain the beans, draining off any remaining liquid. Remove and discard the carrot, onion, and celery.

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