Classic Cowboy Baked Beans Made From Scratch
A hearty and flavorful dish made with a medley of beans, perfect for gatherings and barbecues.
Equipment
- Large Pot
- Mixing Spoon
Ingredients
Beans
- 1 pound Dried Navy Beans Rinsed and soaked overnight
Cooking Liquid
- 4 cups Vegetable Broth
Vegetables
- 1 medium Onion Finely chopped
- 4 cloves Garlic Minced
- 1 medium Bell Pepper Diced, green or red
Flavorings
- 1/2 cup Brown Sugar
- 2 tablespoons Mustard Prepared
- 1 can Tomato Sauce 15 oz can
- 1 teaspoon Ground Black Pepper Freshly ground
- 1 teaspoon Salt Adjust to taste
- 2 tablespoons Olive Oil For sautéing
Instructions
- Rinse the dried navy beans under cold water, then soak them in a large pot covered with water overnight or for at least 6 hours.
- Drain the beans and set aside. In the same pot, heat olive oil over medium heat, then sauté the chopped onion for about 5 minutes until translucent.
- Add minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until softened.
- Return the soaked beans to the pot, then add vegetable broth, tomato sauce, brown sugar, and mustard. Stir to combine.
- Season with salt and black pepper, bring to a gentle boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally.
- Check the liquid level and add more broth or water if necessary. Once beans are tender, remove from heat and let sit for 10-15 minutes before serving.
Notes
For a smoky flavor, add smoked paprika or liquid smoke. You can also mix different types of beans for variety.