Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and picked over
- 8 cups water
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound bacon, cooked and crumbled
Special equipment needed:
- Large pot or Dutch oven
- Baking dish
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the beans and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. Preheat the oven to 350°F.
3. Add the onion, green bell pepper, ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper to the pot with the beans. Stir to combine.
4. Transfer the mixture to a baking dish and sprinkle the bacon bits on top.
5. Cover the dish with foil and bake for 2 hours.
6. Remove the foil and bake for an additional 30 minutes, or until the beans are tender and the sauce is thick and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 409
Fat: 11g
Saturated Fat: 4g
Cholesterol: 22mg
Sodium: 1003mg
Potassium: 1036mg
Carbohydrates: 62g
Fiber: 13g
Sugar: 28g
Protein: 18g
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- If you don't have ketchup, you can use tomato sauce or tomato paste.
- If you don't have molasses, you can use honey or maple syrup.
- If you don't have apple cider vinegar, you can use white vinegar or red wine vinegar.
- If you don't have Dijon mustard, you can use yellow mustard or whole grain mustard.
- You can use turkey bacon or vegetarian bacon instead of regular bacon.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Use different types of beans, such as black beans or pinto beans.
- Add chopped tomatoes for a fresh flavor.
- Use different types of meat, such as ham or sausage.
Tips and tricks:
- Soak the beans overnight to reduce the cooking time.
- You can cook the bacon in the oven while the beans are simmering on the stove.
- If the beans are too thick, add some water or broth to thin out the sauce.
- You can make this recipe in a slow cooker instead of the oven.
Storage instructions:
Store the 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 stove over low heat.
Presentation ideas:
Serve the baked beans in a large bowl or individual bowls. Garnish with chopped fresh parsley or green onions.
Garnishes:
Chopped fresh parsley or green onions.
Pairings:
Serve the baked beans with grilled chicken, pork chops, or hot dogs.
Suggested side dishes:
Cornbread, coleslaw, or potato salad.
Troubleshooting advice:
- If the beans are too hard, simmer them for an additional 30 minutes or until tender.
- If the sauce is too thin, simmer it on the stove over medium heat until it thickens.
Food safety advice:
- Make sure to rinse the beans thoroughly before cooking.
- Cook the beans until they are tender to avoid any digestive issues.
Food history:
Baked beans are a traditional American dish that dates back to the colonial era. They were often cooked in a bean hole, which is a pit in the ground lined with hot coals.
Flavor profiles:
Sweet, tangy, and smoky.
Serving suggestions:
Serve the baked beans as a main dish or as a side dish at a barbecue or potluck.
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