Ingredients:
- 4 pounds navy beans.
- 2 quarts tomato juice.
- 1 quart tomato sauce.
- 1 cup chopped onion.
- 2 cups brown sugar (not packed).
- 1/2 cup molasses.
- 2 tablespoons apple cider vinegar.
- 1 teaspoon allspice.
Instructions:
- Prep the Beans: Soak the dry navy beans in water overnight. Drain and rinse them thoroughly the next morning.
- Pre-cook: Place the beans in a large pot, cover with water, and boil until they are slightly tender (usually about 45–60 minutes). Drain again.
- Mix the Sauce: In a large pot or bowl, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, and allspice.
- Combine: Add the parboiled beans into the sauce mixture and stir well to coat everything evenly.
- Bake: * In the Oven: Cover and bake in a preheated oven at 150°C (300°F) for 4 to 6 hours. Check occasionally to ensure they stay moist.
- In a Slow Cooker: You can also cook them on Low for 8–10 hours until tender.
- Canning (Optional): If you intend to store these long-term as “canned” beans, you must use a pressure canner following standard safety guidelines for low-acid foods.
Pro Tip:
Since this recipe makes a very large batch, it’s perfect for hosting a big BBQ or for meal prepping in smaller portions for the week.
