Ingredients with Measurements:
- 1 pound dried navy beans, soaked overnight
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup barbecue sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups water
Special Equipment Needed:
- Dutch oven or large oven-safe pot with lid
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. Drain and rinse the soaked navy beans.
3. In a Dutch oven or large oven-safe pot, combine the navy beans, chopped onion, chopped green and red bell peppers, barbecue sauce, ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and water.
4. Stir well to combine all ingredients.
5. Cover the pot with the lid and bake in the preheated oven for 3-4 hours, or until the beans are tender and the sauce has thickened.
6. Remove from the oven and let cool for 10 minutes before serving.
- 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 per serving: 320
- Fat: 1g
- Carbohydrates: 70g
- Protein: 12g
- Fiber: 12g
- Sugar: 37g
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- You can use any type of bell pepper in place of green and red bell peppers.
- You can use any type of barbecue sauce in place of the one listed in the recipe.
Variations:
- Add cooked bacon or sausage to the baked beans for extra flavor.
- Use different types of beans, such as pinto or black beans.
- Add diced jalapeño peppers for a spicy kick.
Tips and Tricks:
- Soak the beans overnight to reduce cooking time.
- Stir the beans occasionally while they are baking to prevent sticking.
- If the sauce is too thick, add more water to the pot.
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 fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Barbecue baked beans pair well with grilled meats, such as chicken, pork, or beef.
Suggested Side Dishes:
- Cornbread
- Coleslaw
- Grilled vegetables
Troubleshooting Advice:
- If the beans are still hard after baking for 3-4 hours, add more water to the pot and continue baking until they are tender.
Food Safety Advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover baked beans in the refrigerator and consume within 5 days.
Food History:
- Baked beans have been a staple in American cuisine for centuries, dating back to the Native Americans who cooked beans with maple syrup and bear fat.
Flavor Profiles:
- The barbecue sauce, ketchup, brown sugar, and molasses give these baked beans a sweet and tangy flavor, while the smoked paprika adds a smoky depth of flavor.
Serving Suggestions:
- Serve the baked beans as a side dish at a barbecue or picnic.
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