Ingredients with Measurements:
- 1 pound dried navy beans
- 8 cups water
- 1 large onion, chopped
- 1/2 cup molasses
- 1/2 cup ketchup
- 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
- Baking dish
Step-by-step instructions:
1. Rinse the navy beans and place them in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour or until tender.
2. Preheat the oven to 350°F.
3. Drain the cooked beans and place them in a baking dish.
4. In a separate bowl, mix together the chopped onion, molasses, ketchup, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper.
5. Pour the mixture over the beans and stir to combine.
6. Top the beans with the cooked and crumbled bacon.
7. Cover the baking dish with foil and bake for 1 hour.
8. Remove the foil and bake for an additional 30 minutes or until the bacon is crispy and the sauce is thickened.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 408
Fat: 12g
Saturated Fat: 4g
Cholesterol: 23mg
Sodium: 1033mg
Potassium: 1153mg
Carbohydrates: 60g
Fiber: 12g
Sugar: 26g
Protein: 18g
Substitutions for ingredients:
- Navy beans can be substituted with any other type of dried beans.
- Molasses can be substituted with maple syrup or honey.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Dijon mustard can be substituted with yellow mustard or whole-grain mustard.
- Bacon can be substituted with ham or sausage.
Variations:
- Add diced bell peppers or jalapeños for a spicy kick.
- Use different types of beans, such as black beans or kidney beans.
- Add chopped tomatoes or tomato sauce for a more tomato-based flavor.
- Add a tablespoon of Worcestershire sauce for a savory flavor.
- Use smoked bacon for a smoky flavor.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Cook the bacon until crispy before crumbling on top of the beans.
- Stir the beans occasionally while baking to prevent them from drying out.
- Add a splash of water if the beans are too dry while baking.
- Serve with cornbread or biscuits for a complete meal.
Storage instructions:
Leftover baked beans can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the baked beans in the microwave or oven until heated through.
Presentation ideas:
Serve the baked beans in a rustic baking dish or individual ramekins.
Garnishes:
Garnish with chopped green onions or parsley for a pop of color.
Pairings:
Serve with grilled meats, such as chicken or ribs.
Suggested side dishes:
Serve with cornbread, biscuits, or coleslaw.
Troubleshooting advice:
- If the beans are too dry, add a splash of water or chicken broth.
- If the beans are too soupy, remove the foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the beans are fully cooked before serving.
- Store leftover baked beans in the refrigerator within 2 hours of cooking.
Food history:
Baked beans have been a staple in American cuisine since the colonial era. The dish was traditionally made with navy beans, molasses, and salt pork, and was cooked in a bean pot over an open fire.
Flavor profiles:
Sweet, savory, smoky.
Serving suggestions:
Serve as a main dish or side dish.
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