If you eat beans, then one of the first thing I would recommend for making as a filling staple is without a doubt would be baked beans..
In this case I soaked a pound of Molasses Face heritage beans over night in double, then after a water change, they got a slow simmer till tender before being baked off in a low 300c oven for a couple hours.
I had a couple bacon ends that I finely sliced up, (about 4 regular slices of bacon), two med onions diced, salt, pepper, dry mustard, tomato paste and beef broth to cover.. it was a delightful hot lunch on a good work day to bring in the new year 2022..
A double portion will be going into the fridge for fresh eating, the rest will be split, half will be put into pint jars with extra beef broth with some molasses as needed and pressure canned..
The second half will be made into a Old Settler Bean version.. one pound of ground beef will be cooked up, to which will be added my BBQ sauce, some chili powder and a bit more black pepper.. then that will be canned up at the same time.. Allowing me to get three different types of baked beans out of the same big batch and making two kinds in the pressure canner load to keep everything shelf stable.
If you want a bean that very much takes on all the flavour, then stay with white navy beans, as the Molasses bean has a lot of its own flavour as most heritage type beans do.. Its a little bit, with a little more “tooth” or firmer bite to it then the navy will have. however I also find it holds up a bit better in the canning process.
I love freshly made beans and I know they can be frozen but for me at least, I perfer them canned.. What about you? Do you like baked beans? Canned baked beans? Do you like your beans with or without bacon? Maple based, Tomato based, Dark Molasses style? Sweet or with heat?
What kinds of Heritage beans do you grow that you love in a baked bean dish?