Baked beans have been part of the American diet for hundreds of years. According to State Symbols USA, the Penobscot, Iroquois and Narragansett Indians created the first recipes for baked beans and passed the tradition to early American settlers. The dish is so popular in New England that the Massachusetts State Legislature passed the baked navy bean as the official state bean in 1993.
Instructions
Making Baked Beans
1. Wash beans thoroughly and remove any discolored or shriveled beans, as well as any empty peels or other debris. Cover the beans with cold water and soak them overnight. In the morning, simmer the beans in a large saucepan or stock pot for between one and two hours. Drain the liquid from the beans, but save the liquid.
2. Preheat the oven to 325 degrees Fahrenheit. Cover the bottom of the casserole dish or bean pot with about half of the cooked beans. Layer the chopped bacon and finely diced onion across the top. In a medium-sized sauce pan, mix the spices, ketchup, Worcestershire sauce and molasses. Bring the mixture to a boil, stirring occasionally. Pour the sauce over the beans. Cover the mixture with the remaining beans. Cover the top of the beans with the remaining liquid.
3. Cover the dish with a lid or a sheet of heavy-duty aluminum foil. Bake for approximately two hours, then remove the lid. Add more water if necessary. Continue baking for one to two more hours or until the beans are tender. Serve warm.
4. If you do not have time to cook using dried beans, substitute the 2 lbs. of dried navy beans for two 16-oz. cans of baked beans or pork and beans. Mix the beans with 4 tbsp. of brown sugar, 1 tbsp. regular mustard, 1/4 cup of molasses, 1/4 cup chopped sweet Spanish onion, 2 tbsp. ketchup and several slices of chopped bacon. Saute the onions with the bacon for about five minutes or until cooked. Mix ingredients together and bake in a greased casserole dish for around three hours at 350 F, stirring occasionally.
Tags: beans with, baked beans, beans Cover, casserole dish, chopped bacon
