A tried and accurate Bush’s Baked Beans Clone Recipe.

Can be processed in a pressure canner, or can be cooked in an oven for dinner!

2 Cup Navy Beans [1 lb.]
1 Cup onion, chopped
1 Tbsp Brown Sugar
½ Cup Molasses
1 ½ tsp Mustard Powder
1 tsp Pepper
2 Cups Ketchup [Simply Heinz brand or homemade]
1/2 Cup Maple Syrup
2 Cups water
½ Cup Vinegar (cider or white)
Add dry beans to Dutch oven and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colander and then add 8 cups of fresh water and add the onion. Cook the beans again for 15 minutes at a full boil.
In the meantime, in another saucepan mix 2 cups of water, molasses, vinegar, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil. It should be sweet and tangy, but not thick.
Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture. Once all the jars are filled ladle the sweet sauce into the jars leaving 1″ headspace to leave room for expansion. Process the jars in a pressure canner at 10 pounds of pressure for 75 minutes.
(Any remainder can be baked, 350 for 90 minutes.  I haven’t done this, so verify level of tenderness before turning oven off.)

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