Few dishes are as all-American as a piping hot pot of baked beans. This sweet and savory summer cookout staple has been filling tummies since the first European settlers were introduced to them by Native Americans. The most iconic variation on this classic is the flavorful, molasses-laden recipe for Boston Baked Beans .
While they appear easy enough to make, if you've ever tried to cook a pot of these from scratch, you likely have run into some hiccups that rendered the dish less than mouthwatering. That's where some professional advice can come in handy. As a chef, I have some expert tips to help you avoid the biggest mistakes many people make when preparing baked beans.
From the type of beans to use, to whether or not they should be soaked, I'll help you demystify these luscious legumes so your next batch becomes the star of your family barbecue, not just an afterthought. 1. Mistake: Using the wrong kind of beans When it comes to baked beans, the kind of bean you use is crucial for not only obtaining the right flavor but the appropriate texture.
Most recipes for baked beans are made using navy beans, though any thick-skinned bean would work, including kidney, cannellini, or Great Northern varieties. Thick-skinned beans are generally mild in flavor and have a denser hull, which prevents them from splitting during the cooking process. When purchasing dried beans, you can find quality ones in bulk, like these Birch & Meadow Navy Beans available by the gallon.
Regardless of whe.
