Description
A comforting and traditional New England Baked Beans recipe featuring a blend of dried beans slow-baked with molasses, maple syrup, and spices for a rich, sweet, and tangy flavor. The beans are gently cooked with kombu seaweed for added depth and tenderness, then slow-cooked in the oven for hours to develop a thick, luscious sauce.
Ingredients
Beans and Base
- 1 lb dried beans (pinto, red kidney, and cranberry beans blend)
- 2 sheets of kombu (dried seaweed)
- 1 small onion, sliced
Sweeteners and Seasonings
- 1/4 cup molasses
- 1/3 cup maple syrup
- 2 tsp salt
- 2 tsp dry mustard (Colemans preferred)
- 1 tsp smoked paprika
- 1 tsp ground ginger
- Fresh ground black pepper to taste
- 2 Tbsp cider vinegar
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to begin the cooking process for the beans.
- Cook Beans with Kombu: Place the dried beans and kombu sheets in a large, heavy pot. Add enough cold water to cover the beans by a few inches. Bring to a boil over the stovetop, then cover, turn off the heat, and move the pot to the preheated oven. Cook for 60-90 minutes, checking at 60 minutes to ensure the beans are tender but firm.
- Prepare for Slow Baking: Remove the pot from the oven and reduce the oven heat to 200°F (93°C). Remove and discard the kombu. Add sliced onion, molasses, maple syrup, salt, dry mustard, smoked paprika, ground ginger, black pepper, and stir well to combine. Cover the pot and return it to the oven.
- Slow Bake: Bake the beans covered at 200°F for an additional 6-8 hours, allowing the flavors to meld and the sauce to thicken beautifully.
- Finish and Adjust Seasoning: Stir in the cider vinegar after baking and taste the beans. Adjust seasoning if necessary.
- Refrigerate and Serve: For best flavor and thicker sauce, refrigerate the baked beans overnight. The beans will keep well for up to a week in the fridge.
Notes
- Soaking beans overnight before cooking can reduce the initial cooking time if desired.
- Kombu adds umami and aids digestion but should be removed before the slow bake stage.
- Adjust sweeteners like molasses and maple syrup to your preferred sweetness level.
- This recipe is perfect for preparing ahead and reheating since flavors improve with rest.
- Use a heavy, oven-safe pot like a Dutch oven to prevent burning during long cooking.
