Ingredients with Measurements:
- 1 pound dried navy beans
- 8 cups water
- 1 large onion, chopped
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound bacon, chopped
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Strainer
Step-by-step instructions:
1. Rinse the dried navy beans and place them in a large bowl. Cover the beans with water and let them soak overnight.
2. Preheat the oven to 325°F.
3. Drain the soaked beans and rinse them again. Place the beans in a Dutch oven or large oven-safe pot with 8 cups of water. Add the chopped onion and stir to combine.
4. In a separate bowl, mix together the brown sugar, molasses, ketchup, apple cider vinegar, Dijon mustard, salt, and black pepper. Pour the mixture over the beans and stir to combine.
5. Add the chopped bacon to the pot and 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. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 56g
Protein: 15g
Fiber: 12g
Sodium: 700mg
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- You can use honey or maple syrup in place of molasses.
- You can use tomato sauce in place of ketchup.
- You can use white vinegar or red wine vinegar in place of apple cider vinegar.
- You can use any type of mustard in place of Dijon mustard.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use smoked bacon for a smoky flavor.
- Add diced bell peppers for extra color and flavor.
- Use vegetarian bacon in place of regular bacon for a vegetarian version.
Tips and tricks:
- Soaking the beans overnight helps to reduce cooking time and makes them easier to digest.
- If the sauce is too thin, remove the lid and bake the beans for an additional 30 minutes to thicken the sauce.
- If the sauce is too thick, add a little water or chicken broth to thin it out.
- Leftover baked beans can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Storage instructions:
Store leftover baked beans in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat baked beans, place them in a pot on the stove over medium heat. Add a little water or chicken broth to thin out the sauce if needed. Stir occasionally until heated through.
Presentation ideas:
Serve baked beans in a large bowl or individual bowls. Garnish with chopped fresh parsley or scallions.
Garnishes:
Chopped fresh parsley or scallions.
Pairings:
Baked beans go well with grilled meats, such as chicken, pork, or beef. They also pair well with cornbread or biscuits.
Suggested side dishes:
Cornbread, biscuits, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the beans are still hard after baking for 3-4 hours, they may need to bake for an additional 30-60 minutes.
- If the sauce is too thin, remove the lid and bake the beans for an additional 30 minutes to thicken the sauce.
- If the sauce is too thick, add a little water or chicken broth to thin it out.
Food safety advice:
- Always wash your hands before handling food.
- Rinse beans thoroughly before cooking.
- Make sure the beans are fully cooked before serving.
- Store leftover baked beans in the refrigerator or freezer promptly.
Food history:
Baked beans have been a staple in American cuisine for centuries. They were a popular dish among Native Americans and were later adopted by European settlers. Baked beans were often served at large gatherings, such as church picnics and family reunions.
Flavor profiles:
Sweet, smoky, and savory.
Serving suggestions:
Serve baked beans as a side dish with grilled meats or as a main dish with cornbread or biscuits.
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