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Southern Baked Beans

This recipe was born because a friend asked if any of us had a good baked bean recipe from scratch. I explained what I would use to create one, and just decided I would give it a go and see if it would sing for me. It totally did.

I love a classic baked bean, but I don't love the canned baked beans. They are too sweet and sort of all one note when you take a bite. These beans are like a musical. There is so much flavor and it is truly from scratch! You can totally boil the beans if you don't have a pressure cooker, I just find that it is faster and requires less babysitting.


Southern Baked Beans


2 lbs of white beans ( soaked overnight)

8 cups beef bone broth ( or just regular beef broth)

1 sweet onion (diced)

1 red bell pepper

1 yellow bell pepper

1 TBS of salt

1 -15 oz can tomato sauce

1 - 6 oz tomato paste

1/2 cup Tamari or coconut aminos

1 cup coconut sugar

1 tbs molasses

1 tbs dijon mustard

1/2 tbs coriander


In a pressure cooker, add the white beans, broth, onion, bell peppers, and salt and cook on high pressure for 30 minutes.

In a medium sauce pan, combine the tomato sauce, tomato paste, tamari, coconut sugar, molasses, dijon, and coriander. Cook on medium heat until all combined and the sugar is dissolved.

Preheat oven to 350 degrees

Strain your beans and put them into a deep 9 x 13 casserole dish. Drizzle your sauce all over those babies. Stir to get all the beans coated. At this point, I assess the liquid to bean ratio. If I think it needs more liquid, I spoon in some broth until it looks right. Bake at 350 for 45 minutes. Cover the last 15 minutes.


Enjoy this beautiful labor of love!

- Michal



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