If you’ve ever sat down with a hearty plate of BBQ or just needed some comfort food on a rainy day, baked beans have probably been on your menu. They’re the unsung hero of many meals—simple, sweet, savory, and oh-so-satisfying. But have you ever stopped to think, which type of beans are used in baked beans? If you’re curious (or just hungry), buckle up! We’re about to dive into all things baked beans and what makes them so irresistible.
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The Main Bean in Baked Beans: Navy Beans
First things first, which type of beans are used in baked beans? The answer is almost always navy beans. These small, oval-shaped beans are mild in flavor, with a creamy texture that works perfectly in cooked beans. Navy beans are sometimes called haricot beans, but don’t let the fancy name fool you—they’re humble little beans with a lot to offer.
The reason navy beans are the go-to choice? They absorb flavors like a sponge. Whether your cooked beans are simmering in a sweet molasses-based sauce or a tangy tomato blend, navy beans hold their shape while soaking up all that saucy goodness. Plus, they’re easy to cook and readily available in most grocery stores.
Try this comforting Baked Beans Recipe and pair it with the bold flavors of this Boulder’s Enchilada Recipe for a hearty meal.
Why Navy Beans? A Quick History
The tradition of using navy beans dates back to early American recipes, but they’ve been around much longer. Navy beans got their name because they were a staple food for the U.S. Navy in the 19th century. Their long shelf life and high protein content made them perfect for feeding sailors. Over time, they found their way into baked bean recipes and never left.
Other Beans That Sometimes Make the Cut
While navy beans are the classic answer to which type of beans are used in baked beans, they aren’t the only choice. Some recipes use pinto beans, Great Northern beans, or even black beans to create unique versions of this dish. These alternatives keep the tradition alive while offering new flavor profiles. Let’s talk about some of the alternatives:
- Pinto Beans
Pinto beans are popular in Mexican dishes, but they can also make a tasty base for cooked beans. They’re slightly larger than navy beans and have a rich, earthy flavor. - Great Northern Beans
These are a bit larger than navy beans and have a similar mild taste. They’re a solid backup if you can’t find navy beans at the store. - Cannellini Beans
Also known as white kidney beans, cannellini beans are creamy and a tad nutty. They’re more common in Italian recipes but can work in baked beans if you want a slightly different texture. - Black Beans
If you’re feeling adventurous, black beans can bring a unique twist to cooked beans. They’re not traditional, but their bold flavor pairs well with smoky BBQ sauces. - Lima Beans
Not everyone’s favorite (let’s be real), but lima beans can be used in baked beans for a chunkier texture. They have a buttery flavor that some folks adore.
The Sauce: The Real MVP of Baked Beans
Of course, the beans are only half the story. The sauce is where the magic happens. Whether you’re cooking them low and slow in the oven or cheating a little with a can opener, the sauce is what makes cooked beans so special.
For a delicious combo, whip up this Baked Beans Recipe alongside a classic Boulder’s Enchilada Recipe that’s sure to impress.
Classic Ingredients in Baked Bean Sauce
- Molasses: For that signature sweetness.
- Brown Sugar: Because you can never have too much sweetness.
- Tomato Sauce or Paste: Adds a tangy depth.
- Onion and Garlic: Because flavor is non-negotiable.
- Mustard: A little zing goes a long way.
- Smoked Bacon: Optional, but let’s face it—bacon makes everything better.
How to Make Baked Beans from Scratch
If you’ve only ever eaten cooked beans out of a can, you’re in for a treat. Making them from scratch is easier than you think, and the flavor is next-level. Here’s a quick rundown:
Ingredients
- 2 cups dried navy beans
- 4 cups water (for soaking)
- 1 cup tomato sauce
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tbsp mustard
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 slices of bacon, chopped (optional but highly recommended)
- Salt and pepper to taste
Instructions
- Soak the Beans: Rinse the navy beans and soak them in water overnight. This step helps them cook faster and reduces any potential gassiness (you’re welcome).
- Cook the Beans: Drain the soaked beans, then simmer them in fresh water until tender—about 1.5 to 2 hours.
- Make the Sauce: In a separate pan, cook the bacon until crispy. Add the onion and garlic, cooking until soft. Stir in tomato sauce, molasses, brown sugar, and mustard. Let it simmer for 5-10 minutes.
- Combine and Bake: Mix the cooked beans with the sauce and transfer to a baking dish. Bake at 300°F for 2-3 hours, stirring occasionally.
- Serve and Enjoy: Grab a spoon and dig in. You’ve earned it.
The Classic Bean for Baked Beans
When it comes to cooked beans, it’s not a one-size-fits-all dish. Across the U.S., different regions put their own spin on this classic side. In the South, for example, baked beans often have a rich, smoky flavor thanks to ingredients like smoked pork or even a splash of BBQ sauce. In New England, you’ll find cooked beans that lean heavily on molasses and are often slow-cooked to perfection in traditional bean pots. Midwestern versions, on the other hand, might add ground beef or sausage, turning baked beans into a hearty main course. No matter where you are, baked beans adapt to local tastes in the most delicious ways.
Explore the rich, smoky taste of this Baked Beans Recipe and complement it with the savory goodness of this Boulder’s Enchilada Recipe.
The Role of Beans in American BBQ Culture
You really can’t talk about baked beans without mentioning BBQ. These two are like best friends at a summer cookout. The smokiness of BBQ ribs, pulled pork, or grilled chicken pairs perfectly with the sweet, tangy richness of baked beans. Some BBQ pitmasters even add a spoonful of their secret BBQ sauce directly into the baked beans for extra flavor. And let’s not forget how the beans act as the perfect companion to soak up all those savory juices on your plate.
Homemade or Store-Bought? Choosing the Right Option
Let’s face it—most of us grew up with canned baked beans. They’re quick, convenient, and honestly, not half bad. But if you’ve ever had homemade baked beans, you know the flavor is on a whole other level. The canned variety is great for a busy weeknight or when you need a quick side dish, but homemade baked beans let you customize everything to your taste. Want them spicier? Add cayenne pepper. Prefer them sweeter? Double the molasses. The beauty of homemade is that you’re in control.
Fun Twists on Traditional Baked Beans
If you’re tired of the same old recipe, there are tons of ways to jazz up baked beans. For a smoky kick, try adding chipotle peppers in adobo sauce. Want to go tropical? Toss in some pineapple chunks and a splash of soy sauce for a Hawaiian vibe. Craving a Tex-Mex twist? Add black beans, diced jalapeños, and a sprinkle of shredded cheese on top. The possibilities are endless, so don’t be afraid to get creative in the kitchen.
Healthier Tweaks for a Classic Side
If you’re trying to make baked beans a bit healthier, there are simple swaps you can make without sacrificing flavor. Instead of traditional molasses and brown sugar, you can use natural sweeteners like honey or maple syrup. For a lower-fat version, skip the bacon and use liquid smoke to replicate that smoky flavor. You can also load up your baked beans with extra veggies like diced carrots, bell peppers, or even zucchini for added nutrients. These small tweaks can make a big difference if you’re keeping an eye on your health.
Beans Across the Globe
Did you know that baked beans have cousins all over the globe? In the UK, baked beans are often served on toast for breakfast—a combo that might sound odd to Americans but is a beloved staple across the pond. In Mexico, charro beans are a flavorful dish simmered with tomatoes, chilies, and spices, offering a bolder alternative. Meanwhile, in Japan, sweetened red bean paste (anko) is used in desserts, showing just how versatile beans can be. It’s fascinating to see how one ingredient can take on so many forms depending on where you are.
The Secret to Perfectly Cooked Beans
One challenge people face when making baked beans from scratch is getting the texture just right. Undercooked beans can be tough and unpleasant, while overcooked ones might turn mushy. The trick is to soak your beans overnight and cook them low and slow. Patience is key here—rushing the process will only lead to disappointment. If you’re using a pressure cooker or Instant Pot, you can cut down on time while still achieving that tender texture.
The Rise of Baked Beans in Plant-Based Diets
With the rise of plant-based diets, baked beans are making a comeback as a go-to source of protein. They’re naturally vegan (as long as you skip the bacon and check your sauce ingredients) and packed with fiber, making them a filling option for vegetarians and vegans. Pair them with whole-grain bread or quinoa, and you’ve got a complete, satisfying meal that’s easy to prepare.
Elevate your dinner spread with this homemade Baked Beans Recipe and an irresistible Boulder’s Enchilada Recipe.
FAQs
What type of beans are baked beans?
Baked beans are typically made from navy beans. These small, white beans are known for their mild flavor and ability to absorb the sauce they are cooked in.
What kind of beans are baking beans?
Baking beans is a term used for dry beans that are often used in slow cooking or baking recipes. They can include navy beans, but other beans like pinto beans or kidney beans may also be used, depending on the recipe.
What kind of beans are used in Bush’s baked beans?
Bush’s Baked Beans primarily uses navy beans in their canned products. These beans are small, white, and well-suited for soaking up the rich sauce in which they are cooked.
What type of bean are most commercial baked beans made from?
Most commercial baked beans are made from navy beans. Their mild flavor and soft texture make them ideal for baking and absorbing the sweet and savory sauce.
Final Thoughts
So, there you have it! Navy beans are the tried-and-true choice for baked beans, but you’ve got options if you’re feeling adventurous. Whether you’re making them from scratch or jazzing up a canned version, baked beans are pure comfort food that never goes out of style. Try your hand at a batch this weekend—you’ll thank me later!