Winter = Banked Beans. I make several batchs of baked beans in winter - I'm not sure why I don't do them in summer, but it just seems more of a winter thing to do. I make a big batch and then freeze them in small containers or plastic zip lock bags. The easiest way that I have found is to make them in the Crock pot. I now have one that allows me to fry the onions first, so I do that, but it's not necessary. I always add some sort of bone or meat to my baked beans - I especially like the flavour that a bacon bone or even just a pigs trotter gives to the beans. Trotters are great because they add a lot of extra geletin which is really good for you.
Soaking the beans for 12-24 hours is important to improve the nutrient profile
and digestibility of them.There is loads of stuff on the internet about the reasons for soaking beans, grains, nuts and seeds, so I won't bother going into detail now. Whole grains, nuts and seeds are really good for us if they are prepared correctly, otherwise the enzymes that are necessary for proper mineral absorption are blocked and we don't get the goodness we should.
Be warned: it's really hard to go back to canned baked beans once you've started making your own!
See the recipe page for my recipe.....