Baked Beans

Ingredients

• 1/2 pound dry navy beans
• 1 cup unsalted chicken bone broth
• 1/4 to 1/2 cup cider vinegar
• 1/2 can tomato paste
• 1/2 cup splenda
• 1/4 cup sweet onion (try yellow, try more)
• 1 Tbsp Worcestershire
• 1 tsp liquid smoke
• 3 garlic cloves
• 1 jalapeno
• 1 tsp lite salt
• 1 cup cooking liquid from beans

Instructions

Remove any pebbles from dry beans. Rinse and soak overnight in plenty of water (4 cups). Drain, rinse, and start cooking beans. Simmer for 1 - 2 hours.

Meanwhile, put the vinegar, bone broth, tomato paste, splenda, and onion in a saucepan and start simmering.

Add the other ingredients (from Worcestershire to Lite Salt above) to taste.

When the beans are a bit firmer than the final desired texture, drain them, reserving some of the liquid.

Put the beans and sauce in an oven-safe container with room to spare.

Add in some cooking liquid from the beans until the liquid is about half again as deep as the beans. (if the beans are 1" deep, the top of the liquid should be at 1.5" to 2").

Bake at 350 until the liquid level is about even with the top of the beans. 30 minutes - 1 hour.

Variants

More vinegar = more sour, more splenda = more sweet, adjust to suit.

Add some cayenne or extra jalapenos for more heat.

Add other things you think might be interesting.

Puree the sauce before putting it on the beans.

Keep the veggie chunks fairly large and don't puree the sauce - keep some veggie texture in there.