Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and sorted
- 1 large 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 smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups water
Special Equipment Needed:
- Large Dutch oven or oven-safe pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 300°F.
2. In a large Dutch oven or oven-safe pot, combine the navy beans, onion, and green bell pepper.
3. In a separate bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
4. Pour the sauce over the beans and vegetables in the pot, and stir to combine.
5. Add the water to the pot, and stir again.
6. Cover the pot with the lid, and bake in the preheated oven for 4-5 hours, or until the beans are tender and the sauce has thickened.
7. Remove the pot from the oven, and let the beans cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 4-5 hours
Temperature:
- Oven temperature: 300°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 292
- Fat: 1g
- Carbohydrates: 64g
- Protein: 12g
- Fiber: 10g
- Sodium: 360mg
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- If you don't have green bell pepper, you can use red or yellow bell pepper instead.
- You can use honey or maple syrup in place of molasses.
- If you don't have Dijon mustard, you can use yellow mustard instead.
- You can use regular paprika in place of smoked paprika.
Variations:
- Add cooked bacon or ham to the beans for extra flavor.
- Use different types of beans, such as black beans or pinto beans.
- Add diced tomatoes or tomato sauce to the beans for a different flavor.
- Add hot sauce or cayenne pepper for a spicy kick.
Tips and Tricks:
- Soak the beans overnight before cooking to reduce cooking time.
- If the sauce is too thick, add more water as needed.
- If the sauce is too thin, remove the lid and bake for an additional 30 minutes to thicken.
- Stir the beans occasionally during cooking to prevent sticking.
Storage Instructions:
- Store leftover beans in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the beans in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the beans in a large bowl or individual bowls.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Cornbread
- Grilled chicken or steak
- Coleslaw
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Salad
Troubleshooting Advice:
- If the beans are still hard after cooking, bake for an additional 30 minutes to 1 hour.
- If the sauce is too thin, remove the lid and bake for an additional 30 minutes to thicken.
Food Safety Advice:
- Make sure the beans are fully cooked before serving.
- Store leftover beans in the refrigerator for up to 5 days.
Food History:
- Baked beans have been a staple in American cuisine since the colonial era, and were often served at Sunday suppers and picnics.
Flavor Profiles:
- Sweet, tangy, and smoky
Serving Suggestions:
- Serve the beans as a main dish or as a side dish.
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