Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 1/2 pound bacon, chopped
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in enough water to cover them by 2 inches.
2. Preheat the oven to 325°F.
3. In a Dutch oven or large oven-safe pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside.
4. Add the chopped onion to the bacon fat and cook until it's soft and translucent.
5. Drain the soaked beans and add them to the pot with the onions.
6. Add the molasses, brown sugar, ketchup, Worcestershire sauce, dry mustard, salt, black pepper, and 6 cups of water to the pot. Stir everything together.
7. Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
8. Bake the beans for 3-4 hours, stirring occasionally, until they're tender and the sauce has thickened.
9. Remove the pot from the oven and sprinkle the reserved bacon on top of the beans.
10. Serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 390
- Fat: 10g
- Carbohydrates: 60g
- Protein: 18g
- Fiber: 12g
- Sodium: 670mg
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- If you don't have bacon, you can use ham or smoked sausage instead.
- You can substitute maple syrup or honey for the molasses.
- You can use tomato sauce instead of ketchup.
- If you don't have Worcestershire sauce, you can use soy sauce or fish sauce.
- You can use yellow mustard instead of dry mustard.
Variations:
- Add chopped bell peppers or jalapeños for extra flavor and heat.
- Use different types of beans, such as black beans or pinto beans.
- Add diced tomatoes or tomato paste for a more tomatoey flavor.
- Use different types of meat, such as ground beef or pork shoulder.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- If the beans are still hard after 3-4 hours of baking, add more water and continue baking until they're tender.
- You can make this recipe ahead of time and reheat it in the oven or on the stovetop.
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 oven 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 green onions.
Pairings:
- Serve the baked beans with cornbread, biscuits, or crusty bread.
Suggested side dishes:
- Coleslaw, potato salad, or macaroni and cheese.
Troubleshooting advice:
- If the beans are too dry, add more water or sauce and continue baking.
- If the beans are too soupy, remove the lid and bake for an additional 30 minutes to thicken the sauce.
Food safety advice:
- Make sure the beans are fully cooked 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:
- Croghan Baked Beans are a traditional dish from Croghan, New York, a small town in the Adirondack Mountains. The dish is made with navy beans, bacon, molasses, and other ingredients, and is typically baked in a Dutch oven for several hours.
Flavor profiles:
- The Croghan Baked Beans are sweet, smoky, and savory, with a thick and hearty sauce.
Serving suggestions:
- Serve the baked beans as a main dish or as a side dish with grilled meats or vegetables.
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