Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hot dogs, sliced
- 1 cup water
Special equipment needed:
- Large pot
- Casserole dish
Step-by-step instructions:
1. Rinse the navy beans and soak them in water overnight.
2. Preheat the oven to 325°F.
3. Drain the beans and place them in a large pot with enough water to cover them.
4. Bring the beans to a boil and then reduce the heat to low. Simmer for 30 minutes.
5. Drain the beans and reserve 1 cup of the cooking liquid.
6. In a bowl, mix together the onion, molasses, ketchup, brown sugar, Dijon mustard, salt, and black pepper.
7. Add the bean cooking liquid to the bowl and mix well.
8. Layer half of the sliced hot dogs on the bottom of a casserole dish.
9. Add half of the beans on top of the hot dogs.
10. Pour half of the sauce over the beans.
11. Repeat the layers with the remaining hot dogs, beans, and sauce.
12. Pour 1 cup of water over the top of the casserole.
13. Cover the casserole with foil and bake for 2 hours.
14. Remove the foil and bake for an additional 30 minutes, or until the top is browned and the beans are tender.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2 hours and 30 minutes
5. Temperature:
- 325°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 410
- Fat: 3g
- Carbohydrates: 79g
- Protein: 19g
- Fiber: 14g
- Sodium: 880mg
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- You can use honey or maple syrup instead of molasses.
- You can use barbecue sauce instead of ketchup.
- You can use any type of mustard instead of Dijon mustard.
Variations:
- You can add chopped bacon to the casserole for extra flavor.
- You can use vegetarian hot dogs instead of regular hot dogs.
- You can add chopped bell peppers or jalapeños for a spicy kick.
Tips and tricks:
- Make sure to soak the beans overnight to reduce cooking time.
- You can use a slow cooker instead of the oven. Cook on low for 8 hours.
- You can make this recipe ahead of time and reheat it in the oven or microwave.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the casserole in individual bowls with a side of cornbread.
Garnishes:
- Chopped parsley or green onions.
Pairings:
- Cornbread, coleslaw, or a green salad.
Suggested side dishes:
- Cornbread, coleslaw, or a green salad.
Troubleshooting advice:
- If the beans are still hard after cooking, add more water and continue cooking until tender.
Food safety advice:
- Make sure to soak the beans overnight to reduce the risk of food poisoning.
Food history:
- Boston Baked Beans is a traditional New England dish that dates back to the 17th century.
Flavor profiles:
- Sweet, tangy, and savory.
Serving suggestions:
- Serve hot with a side of cornbread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Smoky, Sweet, Comforting