Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and sorted
- 1 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
- 6 cups water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse and sort the navy beans, then place them in the slow cooker.
2. Add the chopped onion to the slow cooker.
3. In a separate bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
4. Pour the mixture over the beans and onion in the slow cooker.
5. Add 6 cups of water to the slow cooker and stir everything together.
6. Cover the slow cooker and cook on high for 6-8 hours or on low for 8-10 hours, until the beans are tender and the sauce has thickened.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-10 hours
5. Temperature:
- High or low setting on slow cooker
Serving size:
- 8 servings
Nutritional information:
- Calories: 305
- Fat: 1g
- Carbohydrates: 67g
- Protein: 12g
- Fiber: 12g
- Sugar: 29g
- Sodium: 363mg
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- If you don't have ketchup, you can use tomato sauce or tomato paste.
- If you don't have molasses, you can use honey or maple syrup.
- If you don't have apple cider vinegar, you can use white vinegar or red wine vinegar.
- If you don't have Dijon mustard, you can use yellow mustard or whole grain mustard.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
Variations:
- Add cooked bacon or ham to the slow cooker for extra flavor.
- Add diced bell pepper or jalapeno for a spicy kick.
- Use different types of beans, such as black beans or pinto beans.
- Add a can of diced tomatoes for a tomato-based baked bean recipe.
Tips and tricks:
- Soak the beans overnight before cooking to reduce cooking time.
- If the sauce is too thin, remove the lid from the slow cooker and cook on high for an additional 30 minutes to thicken it up.
- If the sauce is too thick, add more water or broth to thin it out.
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 stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve baked beans in a large bowl or individual bowls.
- Garnish with chopped fresh parsley or green onions.
Garnishes:
- Chopped fresh parsley or green onions
Pairings:
- Grilled meats, such as hamburgers or hot dogs
- Cornbread or biscuits
- Coleslaw or potato salad
Suggested side dishes:
- Cornbread or biscuits
- Coleslaw or potato salad
- Grilled vegetables, such as zucchini or bell peppers
Troubleshooting advice:
- If the beans are still hard after cooking, they may not have been soaked long enough. Soak them overnight before cooking next time.
- If the sauce is too thin, remove the lid from the slow cooker and cook on high for an additional 30 minutes to thicken it up.
- If the sauce is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the beans are fully cooked before serving to avoid foodborne illness.
Food history:
- Baked beans have been a staple in American cuisine since the colonial era, when they were cooked in brick ovens for hours.
Flavor profiles:
- Sweet, tangy, and smoky
Serving suggestions:
- Serve baked beans as a side dish at a barbecue or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A