Honey Baked Beans

Baked beans are a traditional Fourth of July side dish, and this recipe is the best!!

It takes a little time, but the taste and texture are worth it!!

4 cups dried navy, great northern, or other white beans, rinsed and soaked in cold water overnight
8 cups water, or part water and chicken or ham broth
about 1/2 pound bacon
2 cups chopped onion
1/2 cup honey
1 cup ketchup, preferrably Heinz
1/4 cup prepared mustard
2 TBLS worcestershire sauce
salt & pepper

 

Cook the beans in the 8 cups of water or water & stock until tender (about 1 hour). Chop the bacon and fry it until it is starting to brown and release fat, then add the chopped onions, and cook until they soften. Remove the pot from the heat and stir in the ketchup, mustard, honey, and worcestershire sauce. Drain the beans and save the cooking water. Put the beans in a big casserole, and pour in the onion mixture, the cooking water, and salt & pepper to taste. Bake in the preheated 325 degree oven for about 2 hours, until there is a nice crust on top, the liquid is absorbed, and the beans are tender. (add more hot water or stock if they dry out too fast)

Get Converted!

Fellow beekeeping bloggers innercityfarmers asked:

In terms of converting sugar to honey when baking, do you have a conversion that you go by? Any tips or tricks you should be aware of when making the switch?

Good question!

Most of my recipes were developed using honey.  But I have converted a few of them.

For baked goods, the following rules of thumb apply:

1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup of honey depending upon the sweetness desired. Honey is sweeter than sugar.

2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.

3. In recipes using one cup or more of honey for sugar, it may be necessary to reduce liquids by 1/5 to 1/4 cup per cup of honey.

4. Add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.

For other foods, honey is more or less interchangeable with sugar. Unfortunately, there is no hard and fast rule.  Experimentation is the best way to go!!

One thing is for sure though — a little honey makes everything taste better!!