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My mother's Baked Beans--She was a great Norwegian cook-so these are simple..they were a Saturday night tradition.....now passed down to all our kids...... 1 lb navy beans--wash, cover with water, cook 1 hour--DONT DRAIN! Add: 1/2 c white sugar 3 T molasses

We usually start with a quality canned bean preparation (brand of choice)and then "kick" it up with diced onion & celery, and a small can (8oz) of tomato sauce (brand of your choosing). Addition of diced and sauteed bacon or pancetta will add depth of flavor. Mix all together and slow bake for a few hours to really marry the flavors. Served warm from oven makes any grilling occasion better.

http://mermaidstreasures.blogspot.com/2007/07/my-famous-baked-beans.html This is the link to my recipe on my blog. Never had one better than this! Been using this same recipe for 30yrs and always get asked for the recipe. :)

Perfect recipe! The beans were the perfect combination of sweet and savory. I used maple bacon and canned navy beans. I also used a cast iron skillet which seemed to cook them to perfection.

To Tasha Sanford: In place of bacon in any soup or casserole recipe such as baked beans you can add a dash or two of Figaro Liquid Smoke (TM). Comes in a small bottle about the size of Angostura Bitters, and in various flavors. I'm partial to the mesquite flavor, but the classic hickory is good too. You get the delicious flavor of bacon without the added fat! If you're not totally vegetarian, you might try substituting turkey bacon; it's much leaner than pork bacon.

Baked Bean Recipe (can be made the day before you need them) (2) 1-lb bags of Navy Pea Beans (these are smaller than regular Navy Beans) I use a gallon ice cream pail to rinse the beans in cool water - a couple of times, (they're raw from the field and I've found dirt in them) transfer beans and water through a strainer, look for small stones the size of a bean too (I've never found one of those though!). Now just put the rinsed beans back in the gallon pail and fill with cold water to soak overnight. Next morning: Dice/slice 1-lb raw bacon (no need to add salt) & 1 large white onion (put in slow cooker & stir) Add: (4) regular size cans of tomato sauce 1/4 cup each of BBQ sauce, ketchup 3 Tbsp yellow mustard 2 Tbsp liquid smoke (more or less to taste) 1/2 cup brown sugar 1/2 bottle of molasses Stir all together and add the secret ingredient: one ham bone-any size chunks of ham left on it is even better (check at the local deli counter or save one in the freezer from your last baked ham) Now set on low or 200 degrees for the day. Check every couple of hours and stir, I've never had them burn at this temp, half way through cooking start tasting a few beans. They should move about freely and bubble up around the sides. By 6-8pm, the beans will be softer and done. They won't get as soft as the canned, store-bought. Let them cool down a little and refridgerate until about an hour before serving. Enjoy!! I have frozen leftovers when thawed they are softer but the same great taste, or you could cut the recipe in half too!

For vegetarians, if you want a smoky bacon flavoring and texture in your beans, lightly brown Lightlife Smoky Tempeh Strips "fakin' bacon," and add to pot.

If you have a problem with gas from beans, add raw crushed garlic; a tablespoon of garlic to a pound of beans, at the beginning of cooking to prevent gas in any bean recipe. Although, adding garlic to canned beans and cooking them does not prevent them from causing gas.