Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 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. Rinse the navy beans and pick out any debris or stones. Soak the beans in water overnight.
2. Preheat the oven to 325°F.
3. In a Dutch oven or large oven-safe pot, sauté the onion and green bell pepper over medium heat until they are softened, about 5 minutes.
4. Add the minced garlic and cook for another minute.
5. Drain the soaked beans and add them to the pot.
6. Add the tomato sauce, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, cumin, salt, black pepper, and water to the pot. Stir to combine.
7. Bring the mixture to a simmer, then cover the pot with a lid.
8. Transfer the pot to the preheated oven and bake for 3-4 hours, or until the beans are tender and the sauce has thickened.
9. Remove the pot from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 315
- Total fat: 0.8g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 64g
- Dietary fiber: 13g
- Sugars: 24g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- If you don't have tomato sauce, you can use canned diced tomatoes instead.
- If you don't have molasses, you can use maple syrup or honey.
- If you don't have apple cider vinegar, you can use white vinegar or red wine vinegar.
- If you don't have Dijon mustard, you can use yellow mustard.
- If you don't have smoked paprika, you can use regular paprika.
- If you don't have cumin, you can use chili powder.
Variations:
- Add cooked bacon or ham to the pot for extra flavor.
- Use different types of beans, such as black beans or pinto beans.
- Add diced jalapeño peppers for a spicy kick.
- Top the baked beans with shredded cheese before serving.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the sauce is too thin, you can remove the lid during the last 30 minutes of cooking to let it thicken.
- Leftover baked beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Storage instructions:
- Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat baked beans, simply microwave them or heat them up on the stove over low heat until they are warmed through.
Presentation ideas:
- Serve the baked beans in individual bowls or on a platter.
- Garnish the baked beans with chopped fresh parsley or cilantro.
Pairings:
- Serve the baked beans with cornbread or biscuits.
- Pair the baked beans with grilled chicken or pork.
Suggested side dishes:
- Coleslaw
- Potato salad
- Grilled vegetables
Troubleshooting advice:
- If the beans are still hard after 3-4 hours of baking, you can continue to bake them until they are tender.
- If the sauce is too thick, you can add more water to the pot and stir to combine.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illnesses.
Food history:
- Baked beans have been a staple in American cuisine for centuries, dating back to Native American tribes who would cook beans with maple syrup and bear fat.
Flavor profiles:
- The Furmai Marçèt Baked Beans have a sweet and tangy flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the baked beans as a side dish for a barbecue or potluck.
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