Baked Beans - From Scratch

Another pleasant childhood memory!

When I was growing up in central Florida a family from Pennsylvania moved next door. The Campbell's quickly became close friends as our parents played cards several nights per week. We often met at one or the other's home for impromptu family dinners.
Laura Campbell introduced my southern family to some new and different food. Our southern table was always covered with an array of vegetables, breads and meat. The Campbells, by contrast, would often make one dish for dinner. Cooking these baked beans was always an event for our families. Because the cooking time is so long we all had to endure the aroma of the beans baking for hours before we could finally eat! Laura served the beans with a good, crusty bread and butter.  (See "Tips" at bottom for vegan version.)

Ingredients & Preparation

You will need
2 packages dried Great Northern Beans (12 oz. pkgs) 1 1/2 cup ketchup 2tsp salt 1 tsp ground black pepper 1 1/2 cup brown sugar, packed 1 medium onion, diced 1/2 lbs bacon, cut into 2 inch pieces maple syrup (optional) Serves:  Many Preparation Time:  15 Minutes/Overnight soak Cooking Time:  3 to 4 Hours Oven Temperature:  325

Step 1: Prepare beans

 Soak the beans overnight in water to cover. Drain water and cover with fresh water generously salted. Over medium heat simmer beans until the skin breaks when you blow on one. Drain water.

Step 2: Mix ingredients and bake

Mix beans with all ingredients except bacon. In a large crock or deep pan, layer bean mixture with bacon. End with bacon on top.
Pour a little maple syrup over all if you like. Bake at 325 degrees for 3 to 4 hours

For a vegan version, make these beans without the bacon.  I made them recently for a church picnic without the bacon and they were delicious!