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 tablespoon 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
- Large mixing bowl
Step-by-step instructions:
1. Rinse the navy beans in a colander and remove any debris or stones. Place the beans in a large mixing bowl and cover with water. Soak the beans overnight.
2. Preheat the oven to 325°F.
3. Drain the soaked beans and place them in a Dutch oven or large oven-safe pot with a lid.
4. Add the chopped onion, molasses, ketchup, brown sugar, dry mustard, salt, black pepper, and 6 cups of water to the pot. Stir to combine.
5. Cover the pot with the lid and bake in the preheated oven for 3-4 hours, or until the beans are tender and the sauce has thickened.
6. Remove the lid and bake for an additional 30 minutes to allow the sauce to thicken and caramelize.
7. Remove from the oven and let cool for 5-10 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 250
- Fat: 0.5g
- Carbohydrates: 54g
- Protein: 11g
- Fiber: 10g
- Sodium: 400mg
Substitutions for ingredients:
- You can use any type of dried beans for this recipe, such as pinto or kidney 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 white sugar instead of brown sugar.
Variations:
- Add cooked bacon or ham to the beans for a smoky flavor.
- Add diced bell peppers or jalapeños for a spicy kick.
- Use different types of beans for a unique flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- If the sauce is too thick, add more water or broth to thin it out.
- If the sauce is too thin, remove the lid and bake for an additional 30 minutes to thicken it up.
Storage instructions:
- Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat, place the baked beans in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the baked beans in a large bowl or individual ramekins.
- Garnish with chopped parsley or green onions.
Pairings:
- These baked beans pair well with grilled meats, such as chicken or steak.
- Serve with cornbread or biscuits.
Suggested side dishes:
- Coleslaw
- Potato salad
- Macaroni and cheese
Troubleshooting advice:
- If the beans are still hard after 3-4 hours of baking, add more water and continue baking until tender.
- If the sauce is too thin, remove the lid and bake for an additional 30 minutes to thicken it up.
Food safety advice:
- Make sure to rinse the beans thoroughly before soaking and cooking to remove any debris or stones.
- Store leftover baked beans in the refrigerator and consume within 5 days.
Food history:
- Baked beans have been a staple in American cuisine since the colonial era, when they were cooked in brick ovens for hours on end.
Flavor profiles:
- These baked beans have a sweet and tangy flavor, with a hint of smokiness.
Serving suggestions:
- Serve these baked beans as a side dish at your next barbecue or potluck.
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