Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and soaked overnight
- 1 large onion, chopped
- 1/2 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Radamer cheese, shredded
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Drain the soaked navy beans and rinse them under cold water. Place them in the Dutch oven or large oven-safe pot.
3. Add the chopped onion, ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper to the pot. Stir well to combine.
4. Add enough water to the pot to cover the beans by about 1 inch.
5. Cover the pot with the lid and bake in the preheated oven for 2 hours.
6. Remove the pot from the oven and stir in the shredded Radamer cheese.
7. Cover the pot with aluminum foil and return it to the oven. Bake for an additional 30 minutes, or until the cheese is melted and bubbly.
8. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours 30 minutes
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 402
Fat: 7g
Saturated Fat: 4g
Cholesterol: 22mg
Sodium: 584mg
Carbohydrates: 68g
Fiber: 12g
Sugar: 30g
Protein: 19g
Substitutions for ingredients:
- Navy beans can be substituted with other white beans such as cannellini or great northern beans.
- Radamer cheese can be substituted with other semi-hard cheeses such as cheddar or Gouda.
Variations:
- Add cooked bacon or ham to the baked beans for a meatier version.
- Use different types of beans such as black beans or kidney beans.
- Add diced green bell pepper or jalapeño for a spicy kick.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- If the baked beans are too thick, add more water or vegetable broth to the pot.
- Leftover baked beans can be stored in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat baked beans in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the baked beans in individual bowls or on a large platter. Garnish with chopped fresh parsley or green onions.
Garnishes:
Chopped fresh parsley or green onions.
Pairings:
- Cornbread
- Grilled or roasted vegetables
- Coleslaw
Suggested side dishes:
- Cornbread
- Grilled or roasted vegetables
- Coleslaw
Troubleshooting advice:
- If the baked beans are too thick, add more water or vegetable broth to the pot.
- If the baked beans are too thin, remove the lid and bake for an additional 15-20 minutes to thicken.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Food history:
Baked beans have been a staple in American cuisine since the colonial era. They were often cooked in large pots over an open fire and served with salt pork or molasses.
Flavor profiles:
The Radamer cheese adds a creamy and slightly nutty flavor to the baked beans, while the molasses and brown sugar provide a sweet and savory balance.
Serving suggestions:
Serve the Radamer baked beans as a main dish or as a side dish to grilled meats or vegetables.
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