Baked beans have a rich history dating back centuries, with origins tracing to Native American and British cuisines. Native Americans cooked beans with maple syrup and bear fat, while the British developed their own version by slow-baking beans with salt pork or molasses. In the United States, baked beans gained popularity during the colonial era and became a staple dish, especially in New England.
Flavor Profile: Baked beans offer a delightful combination of flavors. They are often sweet, thanks to ingredients like molasses or brown sugar, which add a rich and caramel-like sweetness. The savory notes come from seasonings like mustard, Worcestershire sauce, and sometimes bacon. The slow baking process allows the flavors to meld together, resulting in a hearty and comforting taste profile.
Serving Suggestions: Baked beans are a versatile dish that can be enjoyed in various ways. They are often served as a side dish alongside grilled meats, such as barbecued ribs, sausages, or burgers. Baked beans are also a popular addition to breakfast spreads, accompanied by eggs, bacon, and toast. In New England, they are traditionally paired with brown bread, creating a classic combination. Moreover, baked beans can be a featured ingredient in casseroles, stews, or even used as a filling for savory pies. Whichever way they are served, baked beans offer a satisfying and flavorful addition to a meal, adding a touch of sweetness and depth to the overall dining experience.
Baked beans
Ingredients
- – 1 pound 450g dried navy beans
- – 1 large onion finely chopped
- – 1/2 cup molasses
- – 1/4 cup brown sugar
- – 1/4 cup ketchup
- – 2 tablespoons Dijon mustard
- – 1 tablespoon Worcestershire sauce
- – 1 teaspoon salt
- – 1/2 teaspoon black pepper
- – 4-6 slices bacon cooked and crumbled (optional)
Instructions
- Rinse the navy beans and place them in a large pot. Add enough water to cover the beans by at least 2 inches. Bring to a boil over high heat and let boil for 2 minutes. Remove from heat, cover the pot, and let the beans soak for 1 hour. Drain and rinse the beans.
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven or oven-safe pot, combine the soaked beans, chopped onion, molasses, brown sugar, ketchup, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix well to combine.
- Add enough water to the pot to cover the beans by about an inch. Stir to combine.
- If desired, sprinkle the crumbled bacon over the top of the bean mixture.
- Cover the pot with a lid and place it in the preheated oven. Bake for 4 to 6 hours, or until the beans are tender and the sauce has thickened. Check the beans occasionally and stir gently, adding more water if necessary to prevent them from drying out.
- Once the beans are cooked to your desired tenderness, remove the lid and continue baking for an additional 30 minutes to allow the sauce to further thicken.
- Remove from the oven and let the beans cool slightly before serving. The flavors will develop even more if you let the beans sit for a few hours or overnight.
