Ingredients:
- 4 pounds navy beans, rinsed and sorted
- 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
- 2 teaspoons ground mustard
- 1 teaspoon salt
- 2 teaspoons black pepper
Instructions:
1. Soak the Beans
Cover the navy beans with water and bring to a boil. Remove from heat, cover, and let sit for 1 hour.
2. Par-Cook the Beans
Drain and rinse the beans. Add fresh water and simmer for 20–30 minutes until slightly tender. Drain again.
3. Make the Sauce
In a large pot, combine tomato juice, tomato sauce, onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and pepper.
4. Simmer the Sauce
Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.
5. Fill the Jars
Prepare 7 quart jars. Add about 1½ cups of beans to each jar.
6. Add the Sauce
Ladle the hot sauce over the beans, leaving 1 inch of headspace.
7. Remove Air Bubbles
Run a utensil around the inside of the jars to release air bubbles. Add more sauce if needed and wipe the rims clean.
8. Seal the Jars
Place lids on the jars and screw on the rings until fingertip tight.
9. Pressure Can
Process in a pressure canner at 10 pounds pressure:
- 90 minutes for quart jars
- 75 minutes for pint jars
Allow jars to cool completely before checking the seals and storing.
Serving Ideas
These baked beans are delicious served with grilled meats, barbecue chicken, cornbread, hot dogs, or simple weeknight dinners. Having a jar ready in the pantry makes mealtime quick and comforting.