Ingredients with Measurements:
- 1 pound dried navy beans
- 1 onion, chopped
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. Preheat the oven to 300°F.
3. Drain the beans and add them to the Dutch oven or large oven-safe pot.
4. Add the chopped onion, molasses, ketchup, brown sugar, Dijon mustard, salt, and black pepper to the pot.
5. Pour in the water and stir everything together.
6. Cover the pot with the lid and bake in the oven for 4-5 hours, or until the beans are tender and the sauce has thickened.
7. Check the beans occasionally and add more water if needed.
8. Once the beans are done, remove them from the oven and let them cool for a few minutes.
9. Serve the baked beans hot, garnished with chopped parsley or green onions if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 4-5 hours
Temperature:
- Oven temperature: 300°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 317
- Fat: 0.9g
- Carbohydrates: 68.1g
- Protein: 14.5g
- Fiber: 16.3g
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- If you don't have molasses, you can use maple syrup or honey instead.
- You can use tomato sauce instead of ketchup.
- You can use any type of mustard instead of Dijon mustard.
Variations:
- Add diced bacon or ham to the baked beans for extra flavor.
- Add a can of diced tomatoes to the baked beans for a different texture.
- Use different types of beans, such as pinto or black beans, for a different flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If you don't have an oven-safe pot, you can transfer the beans to a baking dish before baking.
- If the beans are too thick, you can add more water or broth to thin out the sauce.
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 the baked beans with chopped parsley or green onions.
Garnishes:
- Chopped parsley or green onions
Pairings:
- Serve the baked beans with cornbread, biscuits, or crusty bread.
Suggested side dishes:
- Coleslaw, potato salad, or roasted vegetables
Troubleshooting advice:
- If the beans are too dry, add more water or broth to the pot.
- If the beans are too watery, remove the lid and let them cook for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the beans are cooked thoroughly before serving.
- Store leftover baked beans in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Baked beans are a traditional dish in many cultures, including Canadian and American cuisine.
Flavor profiles:
- Sweet, tangy, and savory
Serving suggestions:
- Serve the baked beans as a main dish or as a side dish with other barbecue or picnic foods.
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