Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 pound bacon, cooked and crumbled
- 6 cups water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in water.
2. Preheat the oven to 325°F.
3. In a Dutch oven or large oven-safe pot, sauté the onion, green bell pepper, and garlic until softened.
4. Add the ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, smoked paprika, and black pepper to the pot. Stir to combine.
5. Drain the soaked navy beans and add them to the pot. Add the cooked and crumbled bacon and 6 cups of water. Stir to combine.
6. Cover the pot with a lid and bake in the preheated oven for 3-4 hours, or until the beans are tender and the sauce has thickened.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 410
- Fat: 9g
- Carbohydrates: 69g
- Protein: 17g
- Fiber: 12g
- Sodium: 670mg
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- You can use any type of vinegar instead of apple cider vinegar.
- You can use any type of sweetener instead of brown sugar.
- You can use any type of smoked meat instead of bacon.
Variations:
- You can add diced tomatoes, jalapeños, or hot sauce for extra heat.
- You can use vegetarian bacon or omit the bacon for a vegetarian version.
- You can add chopped brisket, pulled pork, or sausage for a meatier version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the beans occasionally during baking to prevent them from sticking to the bottom of the pot.
- If the sauce is too thick, add more water or broth to thin it out.
Storage instructions:
- Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the baked beans in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the baked beans in a large bowl or individual bowls.
- Garnish with chopped parsley or green onions.
Pairings:
- BBQ baked beans with bacon pairs well with grilled meats, cornbread, and coleslaw.
Suggested side dishes:
- Grilled chicken, steak, or pork chops
- Cornbread
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the beans are still hard after baking, add more water and continue baking until tender.
- If the sauce is too thin, remove the lid and bake for an additional 30 minutes to thicken it up.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid digestive issues.
- Store leftover baked beans in the refrigerator and consume within 5 days.
Food history:
- Baked beans have been a staple in American cuisine since colonial times, when Native Americans taught settlers how to cook beans with maple syrup and bear fat.
Flavor profiles:
- BBQ baked beans with bacon are sweet, tangy, and smoky, with a rich and hearty flavor.
Serving suggestions:
- Serve the baked beans as a side dish or as a main course with cornbread and coleslaw.
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