Bush’s Baked Beans (sbcanning)

1 lb navy beans
18 c water, divided
1/2 c leeks, chopped
2 T brown sugar
1/2 c molasses
1 1/2 t mustard powder
1 t kosher salt
1 t pepper
2 c Ketchup
1 c maple syrup
2 c water
1/2 c vinegar (cider or white)

Add dry beans to Dutch oven and add water to cover. Cook on high till the beans comes to a boil for about 2 min and turn off the heat, cover and let the beans sit in the pot covered for 30 – 45 min. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colander and then add 8 c fresh water and add the leeks. Cook the beans again for 15 min at a full boil. In the meantime, in another saucepan mix 2 c water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard and brown sugar, cook to get a slow boil. It should be sweet tasting but not thick. Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mix. Once all the jars are filled ladle the sweet sauce into the jars leaving 1″ head space to leave room for expansion. Process the jars in a pressure canner at 11 lbs pressure for 75 min.

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