Print

Summer Time Baked Beans

A hearty, comforting baked bean recipe made even better in Miriam’s clay pot,  where every ingredient cooks slowly, naturally, and to perfection.

Ingredients:

• 4 cups navy beans, rinsed and sorted

• 3 medium sized tomatoes, pureed

• 1 cup chopped onion (fresh)

• 2 cups brown sugar (not packed)

• 1/2 cup molasses

• 2 tbsp apple cider vinegar

• 1 tsp allspice

• 2 tsp mustard, freshly ground

• 1 tsp sea salt

• 2 tsp black pepper

Instructions:

1. Preheat & Prepare the Beans:

• In a Miriam’s Large Pot, cover the navy beans with water and bring to a boil.

• Remove from heat, cover, and let sit for 1 hour.

• Drain, rinse, and add fresh water. Simmer the beans for 20–30 minutes until slightly tender but not fully cooked.

2. Make the Sauce:

• When the beans are 75% cooked, to the pot add:

  • Tomato puree

  • Onion

  • Brown sugar

  • Molasses

  • Apple cider vinegar

  • Allspice

  • Ground mustard

  • Salt

  • Black pepper

• Simmer gently for 10 minutes, stirring occasionally until fully incorporated.

• Cover with the lid.

3. Bake Low and Slow:

• Place the covered clay pot in your oven set to low (about 200°F / 93°C).

• Let it cook slowly overnight — 8 to 10 hours. Or set over to 250°F and cook for 2 hour.

• In the morning, stir gently and taste. The beans will be tender, rich, and infused with deep flavor no soaking needed thanks to the natural far-infrared cooking properties of the clay.

🔥 MEC Tip: Cooking in Miriam’s primary clay not only preserves the phytonutrients, completly break down antinutrients like phytic acid and lectins, and also enhances digestibility and flavor especially in beans, which are often a challenge to cook in metal pots for these reasons.