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Hey! How are you all doing? This is cooking with Dave. I am Dave, I am the world's greatest chef, this says so, right here on my apron. And my apron won't lie to you. You know, how good, anyway today, I am cooking some baked beans, I like the baked beans, they are good, they are good for you, can't beat it, little sugar on them, they are wonderful, which you can use some navy beans. You can use great corn beans, you can use baby beans any kind of white beans, whatever it works.
I just soaked them overnight, about a pound of dried navy beans. You can use canned beans for this recipe also, if you want to. You can use canned beans, if you use canned beans, just don't cook them as long as I do on top of the stove. I am going to cook these beans on top of the stove for a while, in my Dutch oven and then I am going to slide them into the oven and finish them off. But we are going to cook them on top of the stove to get them tender. So if you want to use canned beans, it's fine. Just don't cook them as long as I do on top of the stove. You have to spend more time in the oven, taking about 45 minutes to an hour probably to cook them in the oven, if they are canned beans. It will take us about 4 hours to cook these dry beans.
Alright, let me show you how to put together. Okay, here we are the Dutch oven, we are going to take a Dutch oven and put about half pound, you can use pound if you want to -- of bacon on Dutch oven. We are going to cook it a little bit -- we are not going to cook till it's crisp, we are going to cook it, just till it starts getting some grease out of it, cook all that fat down into our pan, and we are going to make our baked beans something wonderful.
If you do not have a Dutch oven, don't worry about it, you can just use a regular stock pot or whatever kind of big pot you have, you can cook some beans in and whenever it's time to put them in the oven. You could just transfer them to a cathedral dish and put them in the oven. Well, we are having our bacon cooked and we'll chop our onion. Our bacon is about 35% done, not done, don't cook that away. We'll cook some fat out of it, and that's about right, right there, so I am going to add one chopped onion and we are going to put about two tablespoon of garlic in this thing, we'll put two tablespoons of garlic in it, fry it up a little bit, get the little onions caramelize, so that's baking rich.
Oh man! It smells wonderful. I wish I have to smell that bacon and onion and garlic. Alright, put a little bit salt and pepper. A little bit of salt and some pepper. Once your onion starts to get a little translucent, getting those flavors out and we'll throw our bean right on top of that, beans, I soaked them overnight. I think I soaked these beans about eight hours, they soaked well, that's a navy bean. So it is -- they were dried, I soaked them overnight.
I changed the water out and I dumped the water off and I left just little time to let this layer of water to get on top and then I'll dump there, right in there, right in it, and we will stir, because I don't have enough liquid in there. Then I am going to add four cups of chicken broth, and we are going to start cooking these things and then you are going to cook and they are going to be wonderful. If you need to add a little more salt and pepper, whatever you think, I'll add salt and pepper later. But probably, cooked beans are going to make them tender. We are going to bring it to a bowl, put a lid on it and let that thing simmer on medium or less than medium, just try to bring it so it can get a little tender and then we will be ready to make baked beans out of it.
Okay, here we are back in our baked beans. Take a look here, simmer nicely, it looks good. Now I want to check to make sure, that my beans are tender, I can mash one on the side there, it's just pretty soft. They don't have to be completely done but, you don't want any crunch you want them to be tender. I will taste one and make sure that it is tender. It is good bacon and onion, that's good, have the base for our baked bean, oh! It's going to be wonderful. Now if you want to, you can go ahead and take that bacon out of it, as well, you have to hold, if you don't want to, put you take the bacon out. I am going to put bacon in there, because the bacon in that is good, it's red.
I am going to take a whole cup of brown sugar. I am going to go ahead and turn my stove off by the way, usually canned beans. This process only take you about 15 minutes, once you get the beans back to the simmer, turn the stove off and then add what I am getting ready to add now, and your baked bean would become baked beans. But mine was dry so I had to cook them for about an hour to get tender, they are wonderful, ready to go. So go ahead at this time we are going to take a cup of brown sugar. Make sure you pack your brown sugar. You're going to pack it down, but brown sugar will leave air up in there a lot if it's not really cooked, so pack your brown sugar down your cup.
Make sure you get a whole cup of brown sugar. Put it right into your beans, you'll like that. I am going to take a half cup of molasses, some regular, natural molasses, right there, half cooked. You can use more or less if you want. Then how you like it, if you're going to use a can of tomato piece, this little can of tomato piece, just requires a little bit, this can here. This can is of six ounce can of tomato piece. We are going to add just a teaspoon of chili pepper; just a teaspoon just for the flavor, this one is chili powder. Then we are going to add a quarter cup of apple cider vinegar, quarter cup of apple cider vinegar, alright.
You dissolve one nice stir, you can see there. It will start looking like a baked bean now. Change in that color up, looks good and I am going to stick these in the oven and cook this in the oven and get to stir up that tomato piece in there. I am going to cook this in the oven on 350 until everything thickens up, once they thicken up, pretty much they won't be done. Now, if you don't have a Dutch oven like I am cooking in here, we don't have a oven safe pot, just go ahead this time, after getting all stirred up get a tomato piece and stir up in the their.
Right now, if I wasn't going to put just the whole pot in oven, I would dump all those into a cathedral dish and just take this cathedral dish into the oven. You can put it in a slow cooker and slow cooker, six to eight hours until it thickens up and the beans are tender and it's the same thing. Either way, they will be wonderful. We get all the tomato pieces in there, everything all stirred up nice, make sure you put it into the oven. Did I forget anything? I thought I forgot something. Upside of vinegar, oh! I did, I did, I forgot -- I like this to do a squirt, it's all mustard, not a lot, just a little bit, squirt a mustard.
You can use dry mustard if you want to, about a tablespoon, may be two tablespoon, it depends on how much you like mustard. Alright, once you get it thoroughly everybody is all stirred up thoroughly. Like I said, you can dump into a cathedral dish. I am just going to put the lid on it, and then put it into the oven at 350 degrees, it all thickens up and be ready to go. Okay, I had the beans in the oven, let's open it up and see what looks like. Oh! Looking good, looking like baked bean, give them a little stir thicken it up nicely. Hello! Nice and thick, baked bean ready to go. Look at this, wonderful, isn't it?
That is what we call baked bean, and there it's done. Baked chicken with barbeque sauce, baked beans and corn. Alright, now we go, it's baked beans cooked Dave way, very good, got to love them, go cook yourself some bake beans. You won't believe how good they are, and they are actually good for you. Baked beans have lots of fiber, lots of nutrients; they are good for you, have yourself some back beans today. Alright, you all have a great day, thanks.