Navy beans, which get their name from being a staple food of the United States Navy in the early 20th century, are most commonly used to make baked beans. Navy beans are referred to as common beans because they derived from a common bean ancestor originating in Peru. From there, beans spread throughout South and Central America by migrating Indian trades. They were introduced to Europe in the 15th century by Spanish explorers returning from their voyages to the New World. Today's baked beans vary slightly by region. Northern New England recipes use maple syrup for flavoring and the Boston area uses molasses for a variation called Boston-style baked beans. In the Southern United States and along the East Coast baked beans are made with mustard which gives them a more tangy taste. Despite the differences, baked beans are often served as a side dish to barbecued meat because the tomato-based sweet sauce compliments many kinds of barbecue. Traditionally the dish is slow-baked in an oven using a beanpot, Dutch oven, or casserole dish; however, today many people use a slow cooker or stew the beans.
Recipe Servings: 6
Ingredients
- 1 lb navy beans, soaked
- 1 onion, chopped
- ½ cup molasses
- ½ tsp dry mustard
- ¼ cup brown sugar
- 1 tsp salt
- ¼ lb salted pork, chopped
Directions
- In a non-reactive saucepan, combine onion, beans, and water to cover.
- Simmer for 60 minutes.
- Preheat the oven to 300°F.
- Remove 1 cup bean liquid and combine it with the molasses and seasoning.
- Layer the salt pork and beans in a heavy baking dish.
- Pour the molasses mixture over all. Add additional liquid to cover.
- Cover the dish and bake it for 4 hours.
- Uncover the dish and bake it for an additional 60 minutes, until tender. Throughout the cooking process, add more liquid if needed.
- Serve hot.
Notes
Dark maple syrup can be substituted for molasses.
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