Cookbook:Baked Beans

| Beans

Ingredients

 * 2 pounds (900 g) Navy, Great Northern, or Pea beans, though black, kidney, or lima beans may be used for a different taste.
 * 1 pound (450g) bacon, diced
 * 2 large onions, chopped
 * 1½ cups brown sugar
 * ¾ cup molasses

Procedure

 * 1) Soak dry beans overnight, or use 4 cans cooked beans.
 * 2) Preheat oven to 350°F (175°C).
 * 3) Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven.
 * 4) Add water from beans, or preferably stock or fresh water. Just enough to barely cover.  Canned beans may need less water.  Beans will absorb more water as they cook.
 * 5) Bake 2½ hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer.

Notes, tips, and variations

 * A slow cooker may be used: cook 2½ hours on High, or 5 hours on Low.