My mom has been making these beans for every family event since the 1960's. This recipe is great for a large group or gathering. I finally watched her make them from beginning to end for the first time. Get your protein!
-Vegan Mama Jodi
*Rinse and sort the beans well using a colander!
2 - 1 pound bags of dry navy beans (rinsed and sorted, this is a tedious job, but sometimes there are bad beans, stones or twigs in the bags)
In a large Dutch oven or roaster pan, cover sorted beans with water. Bring to a boil, turn the heat down and simmer until the skins start separating. You will know when the beans are ready by scooping up a spoonful and blowing on them, the skins will separate from the beans.
1 T baking soda
Remove the beans from the heat, carry the pot over to the sink and pour 1 T baking soda into the pot. The soda will make the beans foam and the water will turn green. Using a colander, rinse and drain the beans thoroughly.
Spray oil
1 medium onion, chopped
6-8 slices Smart bacon, chopped
Spray oil a Dutch oven or roaster pan (my mom uses a blue enamel roaster pan with a lid), add the chopped onion and chopped bacon. Pour the drained beans into the onion and bacon mixture and toss lightly. Add the molasses, catsup, brown sugar, liquid aminos, pepper, salt and water.
3/4 c to 1 c molasses (to taste)
3/4 c to 1 c catsup (to taste)
1 c Vegan brown sugar
2 T liquid aminos
1/2 t liquid smoke (optional)
Fresh cracked black pepper to taste
Salt if desired
Add enough water to cover the beans in a Dutch oven or roaster pan. At this point taste the broth and make adjustments, like more molasses or catsup to taste?
Cover and bake at 350 degrees for 2-3 hours or until beans are no longer chewy. Check the beans half way through the cooking process to make sure there is enough liquid. Don't let your beans get too dry.
If there are any leftovers, make "bean sandwiches" the next day or the day after that...mmm beans on a bun!
*They also freeze well, store in an airtight container.
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