Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 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 cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 6 cups water
- Salt, to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large pot with enough water to cover them by at least 2 inches.
2. Drain the soaked beans and rinse them again. Add them back to the pot with 6 cups of water and bring to a boil.
3. Reduce heat to low and simmer for 1 hour, or until the beans are tender but not mushy.
4. Preheat the oven to 350°F.
5. In a separate pan, sauté the chopped onion and green bell pepper until they are soft and translucent. Add the minced garlic and cook for an additional minute.
6. In a bowl, mix together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, cumin, black pepper, and cayenne pepper.
7. Add the sautéed vegetables and the ketchup mixture to the pot with the cooked beans. Stir to combine.
8. Transfer the bean mixture to a baking dish and bake for 1 hour, or until the sauce has thickened and the top is slightly caramelized.
9. Season with salt to taste.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2 hours
Temperature:
- 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 360
- Fat: 1g
- Carbohydrates: 78g
- Fiber: 12g
- Protein: 14g
Substitutions for ingredients:
- Navy beans can be substituted with any other type of dried beans.
- Green bell pepper can be substituted with red or yellow bell pepper.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Molasses can be substituted with honey or maple syrup.
- 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.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute the navy beans with black beans for a different flavor.
- Add a can of diced tomatoes for a more tomatoey taste.
- Add a tablespoon of Worcestershire sauce for a tangier flavor.
Tips and tricks:
- Soaking the beans overnight will reduce the cooking time and make them more digestible.
- Adding salt to the beans before they are fully cooked can make them tough, so it's best to season them at the end.
- Baking the beans in the oven will give them a slightly caramelized crust on top.
Storage instructions:
- Store leftover baked beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat leftover baked beans in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the baked beans in a rustic-looking baking dish.
- Garnish with chopped parsley or scallions.
Pairings:
- Serve with cornbread or biscuits.
- Pair with grilled sausages or hot dogs.
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
Troubleshooting advice:
- If the beans are too dry, add a little bit of water or broth to the baking dish before reheating.
- If the beans are too soupy, bake them for a little longer to thicken the sauce.
Food safety advice:
- Make sure the beans are fully cooked before consuming them.
- Store leftover baked beans in the refrigerator and consume within 5 days.
Food history:
- Baked beans have been a staple in American cuisine since colonial times, when they were cooked in a bean hole (a pit in the ground) with pork and molasses.
Flavor profiles:
- Sweet, tangy, and slightly smoky.
Serving suggestions:
- Serve the baked beans as a main dish or as a side dish to a barbecue or picnic.
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Region: Polish