1 15ozcan baked beansI use vegetarian baked beans but you can use regular
1 15ozcan black beans
1 15ozcan white beans
1 15ozcan kidney beans
1cupwater
2Tablespoonsdark brown sugar
¼cupcider vinegar
1teaspoonsalt
½teaspoonfreshly ground pepper
3Tablespoonsmolasses
1teaspoondry mustardor 1 tablespoon dijon mustard
½cuptomato pureeor ketchup
Instructions
Preheat oven to 350 F.
Chop the onion and garlic. Add olive oil to a dutch oven placed over medium heat. Add the chopped onion and garlic to the pan and sauteé for 5-7 minutes.
While the garlic and onion are cooking, gather together the rest of the ingredients.
Add all the ingredients to the pan and bring to a boil over medium-high heat. Once the mixture comes to a boil, turn off the heat under the beans.
Place a lid on the pan and put them in a 350 F oven for 1 ½ hours. Stir twice during the hour and a half.
Carefully remove the pot from the oven. Take the lid off and allow the beans to cool for a bit before serving.
Allow to cool and store the leftovers covered in the refrigerator.
Notes
These also freeze well if you want to make a double batch.