Total Price: NY $4.20
Price per serving: NY $0.53
Much like chowdah, baked beans are one of those recipes that can somehow be perfect both in the dead of winter and in the dog days of summer to boot. In the winter, I prefer my baked beans with some bacon for flavor, but in the summer I like them more barbecue-y. And in any season, I love them heavy on the molasses! This iteration is zesty but not heavy or goopy (as barbecue-type beans can sometimes get.) This recipe requires having the oven on for some time. If the fates align, the ideal time to prepare this is on a rainy afternoon a day or two before heading to a barbecue on a gorgeous sunshine-y summertime day.
Ingredients
- 1 lb.dried navy beans (NY $1.39)
- 1 large onion (NY $0.85)
- 1 tbsp. olive oil (staple)
- ½ cup molasses (NY $0.99)
- 1/3 cup dark brown sugar (NY $0.28)
- 1/3 cup cider vinegar (NY $0.51)
- ¼ cup ketchup (NY $ 0.18)
- 2 tbsps dijon mustard (staple)
- 1/8 tsp cloves (staple)
- ½ tsp dried ginger (staple)
- Pinch of allspice (staple)
- Salt (staple)
- Black pepper (staple)
Directions
Soak beans overnight in cool water, covered by about an inch of water.* Drain soaked beans, discard soaking liquid, and rinse thoroughly in cold water. Place beans in a large ovenproof pot, and cover with plenty of cold water. Bring to a boil, then lower to a simmer. Cook, partially covered, for about 1 ¼ to 1 ½ hours, or until beans are tender. Check the water level during cooking, adding more if the water nears the surface of the beans. Once beans are tender, drain and reserve cooking liquid.
Preheat oven to 375 degrees. In the same large ovenproof pot, heat the olive oil.. Add onion and cook, stirring occassionally, until beginning to color and soften, approx. 5 minutes. Add the molasses, sugar, vinegar, ketchup, mustard, cloves, ginger, all spice and 2 cups reserved cooking liquid. (If you don’t quite have 2 cups cooking liquid left, add some water until you do.) Stir and simmer for approx. 4 minutes. Add the beans, and season with several grinds of black pepper and a few dashes of salt. Simmer for another 2-3 minutes, then transfer to oven. Cook, uncovered, until bubbly, approx. 1 hour, adding more cooking liquid or water during cooking as needed.**
*Alternatively, beans can be quick soaked by again covering them in a pot in with the same amount of water, then bring to a boil on the stove. Boil for 3 minutes, remove from heat and let stand, covered, for at least 1 hour. (Longer is better if you have time to spare.)
** If, in an effort to be helpful, your spouse/partner/roommate/passing stranger tosses out your cooking liquid in a misguided effort to clean up and help out, you can use water instead. Hypothetically speaking, of course.
Nutritional Info
Amount Per serving
| Calories 313.7 | Protein 11.4 g | Magnesium 31.2 % |
| Total Fat 2.6 g | Vitamin A 0.0 % | Manganese 56.7 % |
| Saturated Fat 0.3 g | Vitamin B-12 0.0 % | Niacin 5.4 % |
| Polyunsaturated Fat 0.6 g | Vitamin B-6 16.3 % | Pantothenic Acid 5.3 % |
| Monounsaturated Fat 1.4 g | Vitamin C 4.5 % | Phosphorus 20.4 % |
| Cholesterol 0.0 mg | Vitamin D 0.0 % | Riboflavin 5.3 % |
| Sodium 14,280.2 mg | Vitamin E 1.0 % | Selenium 11.0 % |
| Potassium 846.2 mg | Calcium 15.0 % | Thiamin 22.1 % |
| Total Carbohydrate 63.3 g | Copper 20.1 % | Zinc 10.1 % |
| Dietary Fiber 14.7 g | Folate 47.8 % | |
| Sugars 23.3 g | Iron 24.7 % | |
Recipe and Nutritional Information after the jump
