Homemade baked beans

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Serves 10–12

1 pound dried navy beans

2 tablespoons canola oil

1 pound smoked sausage, cut into small cubes

1 onion, chopped

1 cup chopped red bell pepper

1 small jalapeno pepper, chopped

2 cloves garlic, minced

6 cups beef broth

2 bay leaves

Kosher salt

Fresh ground black pepper

1 can fire-roasted diced tomatoes

1½ cups light brown sugar, packed

½ cup molasses

2 tablespoons Worcestershire sauce

¼ cup tomato paste

Sort through beans to remove any stones or broken beans. Place in large bowl, add enough water to cover by 2 inches and let soak overnight. Drain well.

Preheat oven to 300 F. In a Dutch oven or large, deep baking pan, over medium heat, add oil and sausage, and cook until brown, about 6 minutes. With a slotted spoon, remove sausage to a bowl lined with a paper towel. To the same pot, add onion and peppers, and saute until onion is translucent, about 5 minutes. Add garlic, and cook an additional minute. Add sausage and remaining ingredients, and stir to combine. Add the beans, stir and bring to a boil. Cover and transfer to preheated oven; cook for 3 hours. Uncover, stir and cook until beans are soft, another 1–2 hours.