Ingredients with Measurements:
- 1 pound dried navy beans
- 1 onion, diced
- 1/2 cup soy sauce
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 6 cups water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large bowl of water.
2. Preheat the oven to 325°F.
3. Drain and rinse the beans, then add them to the Dutch oven or large oven-safe pot.
4. Add the diced onion, soy sauce, molasses, brown sugar, ketchup, Dijon mustard, smoked paprika, garlic powder, black pepper, and water to the pot.
5. Stir everything together until well combined.
6. Cover the pot with the lid and bake in the preheated oven for 3 to 4 hours, or until the beans are tender and the sauce is thick and bubbly.
7. Remove the pot from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 3 to 4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 6 to 8 people.
Nutritional information:
- Calories: 320
- Fat: 1g
- Carbohydrates: 67g
- Protein: 16g
- Fiber: 14g
- Sodium: 1470mg
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- If you don't have soy sauce, you can use tamari or Worcestershire sauce instead.
- If you don't have molasses, you can use maple syrup or honey.
- If you don't have ketchup, you can use tomato paste or tomato sauce.
- 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 beans for extra flavor.
- Use different types of beans, such as pinto or black beans.
- Add chopped bell peppers or jalapeños for a spicy kick.
- Top the beans with shredded cheese or chopped scallions before serving.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- If the beans are still too firm after 3 to 4 hours of baking, add more water and continue cooking until they are tender.
- Stir the beans occasionally while they are baking to prevent them from sticking to the bottom of the pot.
- Leftover beans can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Storage instructions:
- Store leftover beans in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheating instructions:
- To reheat the beans, place them in a saucepan over medium heat and stir occasionally until heated through.
Presentation ideas:
- Serve the beans in a large bowl or individual bowls.
- Garnish with chopped scallions or shredded cheese.
Garnishes:
- Chopped scallions
- Shredded cheese
Pairings:
- Cornbread
- Coleslaw
- Grilled chicken or pork
Suggested side dishes:
- Cornbread
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the beans are too dry, add more water or sauce and continue cooking until they are tender.
- If the beans are too salty, reduce the amount of soy sauce or use low-sodium soy sauce.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illness.
Food history:
- Baked beans have been a staple in American cuisine since the colonial era, and were often served at outdoor gatherings and picnics.
Flavor profiles:
- The soy sauce and molasses give these baked beans a sweet and savory flavor with a hint of umami.
Serving suggestions:
- Serve these soy molasses baked beans as a side dish or as a main course with a salad or other vegetables. They also make a great addition to any barbecue or potluck.
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