Ingredients with Measurements:
- 2 cans of navy beans (15 oz each), drained and rinsed
- 1 can of diced tomatoes (14.5 oz)
- 1/2 cup of ketchup
- 1/4 cup of molasses
- 1/4 cup of brown sugar
- 1/4 cup of diced onion
- 1/4 cup of diced green bell pepper
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced celery
- 1/4 cup of water
- 1 tsp of dry mustard
- 1 tsp of smoked paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 cup of shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, combine the navy beans, diced tomatoes, ketchup, molasses, brown sugar, diced onion, diced green bell pepper, diced red bell pepper, diced celery, water, dry mustard, smoked paprika, garlic powder, salt, and black pepper. Mix well.
3. Pour the mixture into a 9x13 inch baking dish.
4. Bake for 45 minutes.
5. Sprinkle the shredded cheddar cheese on top of the baked beans.
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 305
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 820mg
Carbohydrates: 47g
Fiber: 9g
Sugar: 23g
Protein: 14g
Substitutions for ingredients:
- You can use any type of beans instead of navy beans.
- You can use diced fresh tomatoes instead of canned tomatoes.
- You can use any type of cheese instead of cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add jalapeno peppers or hot sauce for a spicier version.
- Add diced carrots or sweet potatoes for a sweeter version.
Tips and tricks:
- You can prepare the baked beans ahead of time and refrigerate until ready to bake.
- Leftover baked beans can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover baked beans in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover baked beans in the microwave or oven until heated through.
Presentation ideas:
Serve the baked beans in individual bowls or on a platter.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Serve the baked beans with cornbread, coleslaw, or a green salad.
Suggested side dishes:
Cornbread, coleslaw, green salad.
Troubleshooting advice:
If the baked beans are too dry, add a little more water or tomato sauce. If the baked beans are too watery, bake them for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the baked beans to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Baked beans are a traditional American dish that dates back to colonial times. They were often cooked in a bean hole, which was a pit in the ground lined with hot rocks.
Flavor profiles:
The Mossfield Baked Beans and Cheese have a sweet and tangy flavor with a smoky undertone from the smoked paprika.
Serving suggestions:
Serve the baked beans as a main dish or as a side dish with grilled meats or vegetables.
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