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
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups water
Special equipment needed:
- Large pot
- Baking 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 6 cups of water. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes.
4. Drain the beans and reserve 2 cups of the cooking liquid.
5. In a separate bowl, mix together the chopped onion, molasses, ketchup, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, and black pepper.
6. Add the reserved cooking liquid to the bowl and stir to combine.
7. Pour the mixture over the beans and stir to coat.
8. Transfer the beans to a baking dish and cover with foil.
9. Bake for 2 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
10. Remove the foil and bake for an additional 30 minutes to brown the top.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours 30 minutes
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 278
Fat: 0.7g
Carbohydrates: 60.6g
Protein: 12.8g
Fiber: 12.1g
Sodium: 334mg
Substitutions for ingredients:
- Navy beans can be substituted with other types of beans, such as pinto or black beans.
- Molasses can be substituted with maple syrup or honey.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add cooked bacon or sausage to the beans for a meatier version.
- Use different types of beans or a combination of beans for a more colorful dish.
- Add diced bell peppers or jalapenos for a spicy kick.
- Top the beans with breadcrumbs or cheese before baking for a crunchy topping.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the beans occasionally while baking to prevent them from sticking to the bottom of the dish.
- If the beans are too dry, add more water or broth to the dish before baking.
- Leftover beans can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover beans can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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 ramekins. Garnish with fresh herbs or chopped green onions.
Garnishes:
Fresh herbs, chopped green onions, or shredded cheese.
Pairings:
Joe Frogger's Baked Beans pair well with grilled meats, cornbread, or coleslaw.
Suggested side dishes:
Cornbread, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the beans are too dry, add more water or broth to the dish before baking.
- If the beans are too soupy, remove the foil and bake for an additional 30 minutes to thicken the sauce.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water to remove any impurities.
- Cook the beans thoroughly to avoid any risk of foodborne illness.
Food history:
Joe Frogger's Baked Beans are named after Joe Frogger, a famous sailor and rum maker from Marblehead, Massachusetts. The recipe has been passed down for generations and is a staple in New England cuisine.
Flavor profiles:
Sweet, tangy, and smoky.
Serving suggestions:
Serve the beans as a main dish or as a side dish with your favorite barbecue or picnic foods.
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