Traditionally made up of white beans soaked overnight to get tender without having to boil for hours. This Baked Beans in a pot is deliciously containing different ingredients with individual unique taste that brings out a good food when combined. With its easy preparation, you can have this shared with the whole family over the dinner table. The natural flavor and texture of the beans with the salty meat of the pork that comes with a truly savory sauce will make your taste buds feel good.
Ingredients
- Dried Navy Beans: Good source of vitamins and minerals and is truly great in flavor and texture.
- Salt pork: Cured naturally with the use of salt but not smoked.
- Ketchup: Smoother texture than tomato sauce and a bit saltier.
- Mustard: Both dry and yellow mustard to flavor the sauce of this dish.
- Orange Juice: Adds a zing of fresh citrus in the sauce.
- Onion: Just like in any other recipe, this adds up a natural sweet and savory taste.
- Molasses: This thick syrup serves as sweetener for this dish.
- Brown Sugar: Aside from the sweet taste, this keeps the dish moist.
- Maple Syrup: Additional sweetener.
- Salt: To taste and balance the flavors.
Preparation
- Overnight soaking: In a container, place the beans with water and refrigerate overnight. This makes the beans tender without boiling for 1-2 hours.
- Boil: After draining the beans, in a large saucepan, put on the drained beans and chopped onion then combine. Bring to a boil. Once cooked, drain and keep the liquid for sauce and cooking.
- Prepare the sauce: In a bowl, measure half of a cup bean liquid then add the orange juice, molasses, maple syrup, ketchup, and mustard. Once mixed, add the brown sugar then stir until dissolved. Lastly, put in the dry mustard and salt and combine.
- Prepare for baking: In a baking dish or crock, place the onion then layer half of the salt pork and the beans on top of it. Pour the sauce mixture and liquid enough to cover them then top the remaining salt pork.
- Bake: Start to bake at 300 degrees F for 4 hours. while covered. Keep the beans moist or add liquid if necessary. Bake for additional 1 hour, uncovered.
Tips and Variations
- Spicy: By adding hot sauce, you can have this dish hot and kicking.
- Bacon: You can use bacon instead of salt pork to have a smoky flavor in this dish.
Storage
- In the fridge: Keep the baked beans for another four days by refrigerating it while placed in an airtight container.
- Freeze: By placing in an airtight container with a bit of space at the top of the container if ever the beans expand while freezing can make the baked beans stay for 2-3 months.
Baked Beans Pot
Print RecipeIngredients
- 500 g dried navy beans
- 120 g salt pork, slices
- 1 tbsp ketchup
- 2 tsps yellow mustard
- 1 tsp mustard, dry
- 120 mL orange juice
- 120 mL chopped onion
- 1 whole onion
- 100 mL molasses
- 1⁄4 cup brown sugar, packed
- 1⁄2 cup maple syrup
- 1 teaspoon salt
Instructions
- In a container, place the beans with water and refrigerate overnight. This makes the beans tender without boiling for 1-2 hours.
- After draining the beans, in a large saucepan, put on the drained beans and chopped onion then combine. Bring to a boil. Once cooked, drain and keep the liquid for sauce and cooking.
- In a bowl, measure half of a cup bean liquid then add the orange juice, molasses, maple syrup, ketchup, and mustard. Once mixed, add the brown sugar then stir until dissolved. Lastly, put in the dry mustard and salt and combine.
- In a baking dish or crock, place the onion then layer half of the salt pork and the beans on top of it. Pour the sauce mixture and liquid enough to cover them then top the remaining salt pork.
- Start to bake at 300 degrees F for 4 hours. while covered. Keep the beans moist or add liquid if necessary. Bake for additional 1 hour, uncovered.
