Start prep the day before your feast as beans need to cook 6 to 8 hours after their all-night soak. And make use of leftovers. Chef James Brockman loves to pair cold baked beans with bananas on white toast!
step 1Rinse and soak beans overnight for at least 12 hours.
step 2Place in a large pot and cover by 3 inches with water and bring to a boil. Cook for 40 minutes until skins of beans begin to crinkle.
step 3Remove from heat and strain. Save the water in a measuring cup or bowl.
step 4Heat a sauté pan with the vegetable oil until hot. Add the onions and the brown sugar and sauté until the onions start to caramelize.
step 5Add the ketchup, mustard, salt, pepper, maple syrup, tomato paste, and bean water. Stir to combine and bring to a boil. Add enough tap water to make 4 cups.
step 6Place the beans and the sautéed onion mixture in an oven-proof baking dish. Add the 4 cups of bean water sauce. Stir to combine.
step 7Bake covered in a 350-degree oven for 4 hours.
step 8Remove from oven and spread the pineapple pieces across the top, replace cover, and continue baking for 1-2 hours more until beans are soft.