Ingredients with Measurements:
- 2 cans of navy beans, drained and rinsed
- 1/2 cup of ketchup
- 1/4 cup of molasses
- 1/4 cup of brown sugar
- 1/4 cup of diced onion
- 1/4 cup of diced green bell pepper
- 1/4 cup of diced red bell pepper
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/4 cup of piccalilli
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the ketchup, molasses, brown sugar, diced onion, diced green bell pepper, diced red bell pepper, Worcestershire sauce, apple cider vinegar, garlic powder, smoked paprika, black pepper, and salt. Mix well.
3. Add the navy beans to the mixing bowl and stir until the beans are coated with the sauce.
4. Pour the bean mixture into a 9x13 inch baking dish.
5. Spoon the piccalilli on top of the bean mixture.
6. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven for 45 minutes.
8. Remove the aluminum foil and bake for an additional 15 minutes, or until the beans are hot and bubbly.
9. Remove from the oven and let cool for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 1g
- Total carbohydrates: 56g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of canned beans instead of navy beans.
- You can use honey instead of molasses.
- You can use white sugar instead of brown sugar.
- You can use any type of bell pepper instead of green and red bell peppers.
Variations:
- You can add cooked bacon or sausage to the bean mixture before baking.
- You can add chopped jalapeño peppers for a spicy kick.
- You can add diced tomatoes for a fresher taste.
Tips and tricks:
- Make sure to drain and rinse the canned beans before using them.
- You can make the bean mixture ahead of time and store it in the refrigerator until ready to bake.
- If the bean mixture is too thick, you can add a little bit of water to thin it out.
Storage instructions:
- Store any leftover baked beans in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the baked beans, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until hot.
Presentation ideas:
- Serve the baked beans in a rustic-style baking dish.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Grilled chicken or pork.
- Cornbread or biscuits.
Suggested side dishes:
- Coleslaw.
- Potato salad.
- Roasted vegetables.
Troubleshooting advice:
- If the baked beans are too dry, add a little bit of water or chicken broth to the bean mixture before baking.
Food safety advice:
- Make sure to cook the baked beans to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Baked beans have been a staple in American cuisine since the colonial era.
Flavor profiles:
- Sweet, tangy, and smoky.
Serving suggestions:
- Serve the baked beans as a side dish with your favorite grilled meats.
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