Southern baked beans
Units
Temperature
Servings
Ingredients
Beans
- 500 g dried navy beans rounded
- 2 L water for cooking beans rounded
- 200 g thick-cut bacon, cut into 12 mm pieces rounded
- 250 g onion, diced rounded
- 250 g tomato passata rounded
- 100 g ketchup rounded
- 100 g regular molasses or sorghum syrup rounded
- 50 g packed dark brown sugar rounded
- 40 g prepared yellow mustard rounded
- 30 ml apple cider vinegar rounded
- 20 ml Worcestershire sauce rounded
- 3 g smoked paprika rounded
- 2 g black pepper rounded
- 4 g fine salt, only after tasting bacon and sauces rounded
- 300 ml reserved bean cooking liquid rounded
Method
Method
- Soak beans overnight. Drain, cover with the fresh measured water, bring to a boil, then simmer until fully tender. Reserve 300 ml cooking liquid and drain. Acid and concentrated sugar are added only after tenderness because they slow softening.
- Heat oven to 160°C. Render bacon in the oven-safe pot, then cook onion in the fat until soft.
- Stir in passata, ketchup, molasses, brown sugar, mustard, vinegar, Worcestershire, paprika, and pepper. Add beans and reserved liquid. Taste before adding 4 to 8 g salt.
- Bake uncovered 90 to 120 minutes until glossy and thick enough that a spoon leaves a brief path. Stir once or twice; add hot water if edges dry before the centre thickens. Rest 15 minutes.
Ingredient substitutions
- Regular molasses or sorghum is preferred. In Germany use Zuckerrübensirup, optionally blended with a little maple syrup; it is earthier and more mineral. In Canada use fancy or cooking molasses or sorghum. Blackstrap is much more bitter and not a one-for-one substitute.
- American yellow mustard is preferred. In Germany use mild gelber Senf, or start with 30 g sharper mittelscharfer Senf and adjust after baking. In Canada prepared yellow mustard is direct.
- Worcestershire usually contains fish and mustard is a regulated allergen in Germany and Canada. Check bacon, ketchup, and sauces for gluten or other cross-contact before making diet claims.
Notes
- Refrigerate promptly in shallow containers for 3 to 4 days or freeze up to 3 months.
- Reheat covered with a splash of water to 74°C, stirring more than once because the sugary sauce can scorch.