Spilling the Beans

Fine, I admit it: by the time these baked beans came out of the oven, I was too hungry to get any serviceable pictures. Squint a little and you can sort of see them on the photo below.

That said, I’m not convinced it matters.

The truth is, baked beans are never going to be glamorous, but what they lack in appearance, they make up in taste, and this recipe does not disappoint. The Dijon mustard gives them a nice acidic kick which is well balanced by the sweetness of the molasses.

If you’re looking to make them quickly, you can use canned beans instead of the dried. Three cans’ worth should do the trick. If you choose to go the dried bean route, the beans can be made several days ahead. Simply allow them to come up to room temperature before the next step.

Baked Beans

Adapted from Martha Stewart’s Everyday Food

The original recipe calls for bacon to be added to the top of the beans for the last 30 minutes of cooking. I left it out (shocking, I know) since I was serving these beans alongside pulled pork, but I can only imagine it making the beans even better.

1 pound dried navy beans
1/2 cup unsulfured molasses
1/2 cup ketchup
1/4 cup Dijon mustard
1 large yellow onion, halved and sliced into 1/4″ thick slivers
Salt and pepper to taste

Preheat your oven to 300 degrees Fahrenheit.

Rinse the navy beans and place them in a dutch oven. Add water to the dutch oven, so that it comes up an inch above the beans. Bring to a boil and then place the covered dutch over and cook for an hour and a half, until the beans are tender.

Drain and rinse the cooked navy beans and add them back into the Dutch oven.

Raise the oven temperature to 375 degrees Fahrenheit.

Combine the molasses, ketchup, and mustard with the beans. Add salt and pepper to taste and stir to combine. Place the onion slices on top and cover the dutch oven.

Bake 30 minutes covered and another 30 uncovered. Cool for at least 5 minutes and stir well before serving.

Serves 8 as a side dish


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