I realized that July is “National Baked Bean Month” in the United States, which is both amusing, and a call to action! I like beans in general and baked beans in particular, but I don’t prepare them nearly as often as I should. Below I include a recipe from the American Dry Bean Council; I’ll prepare it as soon as I get back home from a conference this week.

See pulses.org for more great bean ideas and recipes. Additionally, 2016 is the International Year of Pulses!)

Ingredients

• Navy beans (dry): 1 pound (can replace with 4 cans of beans)
• Bacon, cubed: 8 ounces
• Onions, chopped: 2 cups
• Garlic, minced: 2 teaspoons
• Molasses, unsulphured: 1/3 cup
• Light brown sugar, packed: 1/3 cup
• Mustard, prepared: 2 teaspoons
• Mustard, dry: 1/2 teaspoon
• Allspice, ground: 1/4 teaspoon
• Bay leaves: 2
• Salt: 2 teaspoons
• Pepper: 1 teaspoon

Procedure

1. Place beans in large saucepan with enough water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain.
2. Return beans to pan with enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes.
3. Preheat oven at 250 degrees.
4. Transfer beans and liquid into large pot or 3 quart casserole.
5. Stir bacon and remaining ingredients into beans.
6. Bake, covered, for 1 hour. (1/2 hour if using canned beans.)
7. Uncover and bake until desired thickness, 4 – 6 hours, stirring every hour.