A great accompaniment to any dish, beans have been regarded a staple in our everyday cooking. If cooked properly, beans can also be a main course. Baked beans is a curious name for the dish, because most baked beans are simmered in low heat, and are not baked. The name comes from the frontier days, where they were left in a dutch oven for several hours to cook slowly over a fireplace. Before the fast food restaurants, baked beans were the original fast food for early settlers.

Baked Beans

Nutrition-wise, Baked beans are great source of many essential nutrients and vitamins. They are a good source of protein, and are naturally low fat. They have very high amounts of phosphorous, fiber, and folic acid. There is always a discussion that if you cook beans with salt, they will not soften. I believe this to be false. I hope you enjoy my recipe for Baked Beans.

For Baked Beans

2 Cups of Pinto or Navy Beans
3/4 Cups of Chopped Carrots
1/2 Cups of Diced Onion
1/2 Cup of Celery
4 Cups of Chicken Broth
2 Cloves of Garlic
1 Tablespoon of Salt
Fresh Parsley
Black Pepper

Leave the beans soaking in a large pot filled with 6 cups water overnight. Remove anything that floats. Drain. Add the chicken broth to the stock pot, and add the beans. Bring to a boil. After it is boiling adjust the temperature to a simmer. Add the carrots, onion, celery, garlic, parsley, and the salt. Cook for 2 hours, or until the beans are tender. Grind black pepper, and add more salt if needed.