My Dad made great baked beans but used can beans as a starter. I have high blood pressure so I have been very careful if my sodium intake. That’s why I gave up baked beans. Most can baked beans have 20-25% of a days sodium; before doctoring with ketchup another 10% a days sodium. As my bathroom scale will attest I don’t like to give up anything That’s why I took on this challenge. The sodium drops to 9-12% and they are sweet and savory: So as it turns out these are kinda like my Dad’s beans just a lot healthier. I hope you like them.
1 pounds dry navy beans soaked for 3 hours and drained
In a large stock pot add 2 quarts water 2 quarts veggie or chicken stock low sodium and the drained beans
simmer for two hours or until beans soften
5 strips smoked bacon cut in pieces or pig jowl bacon cut into cubes I got mine at Rainbow Acres Farm in Bristow VA