Yeehaw! Baked Beans

Yeehaw! Baked Beans

Serves 8

400 g (2 cups) dried navy beans

2 Tbs olive oil

160 g (2 cups) onion – chopped

1 clove garlic – minced

680 ml (2 3⁄4 cups) tomato puree

150 g (1⁄2 cup) honey

2 Tbs cider vinegar

1⁄4 tsp ground nutmeg

1⁄4 tsp ground cinnamon

3 bay leaves

1⁄4 tsp ground black pepper

1⁄2 tsp ground turmeric

1⁄2 tsp ground cumin

Preheat oven to 150°C/300°F

Soak the beans overnight.

Drain and rinse under cold water.

Cook beans in boiling water for up to 2 hours.

Drain beans and place into a large casserole dish.

Heat the oil in a small skillet and sauté the onions and garlic until

browned.

Add the onions and garlic to the beans.

Add all the other ingredients and stir.

With the lid on, bake the beans for 3 1⁄2 hours, stirring frequently.

Check moisture level and add water if needed.

After 3 1⁄2 hours remove the cover and keep baking for another 30

minutes.

Refrigerate in an airtight jar for up to one week.