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I don't pre-soak my beans, so this is basically a "dump and simmer" recipe ~ and after everything has simmered about 4 hours (until the beans are soft), then I put it all into an oven-proof casserole dish and bake for 45 minutes to an hour (alongside whatever else I have in there for dinner).
I made way too much for just me and my husband. So I added about 1/4 cup water and 2 TB butter, and stuck them in the oven along with what I was baking for dinner the next night (or could stick into the microwave). Then stir before serving. The leftovers were even better the next day!
GARLIC and HERB Homemade BAKED BEANS
2 cups dry beans (whatever you like ~ pinto, Navy, Cannellini, etc)
4 cups water……………………….… 2 TB extra-virgin olive oil
1 onion, finely chopped……………..2 TB garlic, minced
1/3 cup chopped parsley………….. 1 TB dried oregano
2 tsp. dried rosemary………………. 1 TB dried basil
1 can diced tomatoes w/ Italian seasoning
3 tsp. Kosher salt…………………….freshly ground pepper to taste
2 tsp. vegetable “Better than Bouillon”
1 TB. Balsamic vinegar
***
Put all of the ingredients into a Dutch oven. Bring to a boil ~ then lower heat and simmer slowly for about 4 hours (making sure beans are always covered with water). After about 2 hours, I check the seasoning and adjust, if necessary. (You can let them simmer even longer, if you want.) Then put them into an oven-proof casserole dish and stick into the oven for about 45-60 minutes (along-side whatever else you have in there). Enjoy!
Serves 6-8
NOTE: Since this made so much and there are only 2 of us, we had leftovers for several days. It was EVEN BETTER the next 2 days! I added about 1/4 cup water to them the 1st time they were leftovers ~ stirred it in ~ and stuck them into the oven (covered) with a chicken I had in there (for about 45 minutes). The following day, I put them into a small casserole dish and just cut up a TB of butter into small cubes on top ~ and reheated them in the microwave for about 5 minutes.
I made way too much for just me and my husband. So I added about 1/4 cup water and 2 TB butter, and stuck them in the oven along with what I was baking for dinner the next night (or could stick into the microwave). Then stir before serving. The leftovers were even better the next day!
GARLIC and HERB Homemade BAKED BEANS
2 cups dry beans (whatever you like ~ pinto, Navy, Cannellini, etc)
4 cups water……………………….… 2 TB extra-virgin olive oil
1 onion, finely chopped……………..2 TB garlic, minced
1/3 cup chopped parsley………….. 1 TB dried oregano
2 tsp. dried rosemary………………. 1 TB dried basil
1 can diced tomatoes w/ Italian seasoning
3 tsp. Kosher salt…………………….freshly ground pepper to taste
2 tsp. vegetable “Better than Bouillon”
1 TB. Balsamic vinegar
***
Put all of the ingredients into a Dutch oven. Bring to a boil ~ then lower heat and simmer slowly for about 4 hours (making sure beans are always covered with water). After about 2 hours, I check the seasoning and adjust, if necessary. (You can let them simmer even longer, if you want.) Then put them into an oven-proof casserole dish and stick into the oven for about 45-60 minutes (along-side whatever else you have in there). Enjoy!
Serves 6-8
NOTE: Since this made so much and there are only 2 of us, we had leftovers for several days. It was EVEN BETTER the next 2 days! I added about 1/4 cup water to them the 1st time they were leftovers ~ stirred it in ~ and stuck them into the oven (covered) with a chicken I had in there (for about 45 minutes). The following day, I put them into a small casserole dish and just cut up a TB of butter into small cubes on top ~ and reheated them in the microwave for about 5 minutes.
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