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1
Soak the beans overnight in plenty of cold water to soften them.
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2
Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit.
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3
In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting.
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4
Skim the top regularly and add water if the level falls below the beans.
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5
Drain and reserve the liquid.
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6
Allow the beans to cool down for 1 hour before handling.
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7
Preheat oven to 225 degrees F.
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8
Add the beans back to the pot.
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9
Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot.
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10
Add more water to cover the beans if there is not enough cooking liquid.
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11
Season lightly with salt and pepper and add the bay leaves.
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12
To make more traditional baked beans, add a chunk of salted pork flank or bacon slices.
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13
Bake the beans, covered, for 12 hours overnight.
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14
Check in the morning to see if you need to add a touch of liquid.
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15
If not, beans are ready to eat.
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16
Serve in bowl with toast.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
