Baked beans: recipes and cooking features

Greek dish of white beans in the oven with vegetables.

Traditional Greek dish of white beans baked in the oven. From time immemorial, women baked it over low heat in home ovens and served it with homemade bread.

Without this dish “for the poor,” modern Greek cuisine is unimaginable, and not only the poor - giant white beans (gigantes) with vegetables, baked in the oven, are loved by the Greeks, regardless of the thickness of their wallet. It is difficult to find such beans in Russia, but they can be easily replaced with any other variety. Beans with vegetables in the oven are an incredibly tasty dish. And very useful. Be sure to prepare it.

How to cook beans? Soak for several hours. Drain the first water and continue cooking, pouring fresh cold water over the beans. Salt slows down the cooking process, so it should be added at the very end, when the beans are ready.

BAKED BEANS

Greek beans will be appropriate as a main dish or as a snack for drinks. It's impossible to resist a flavorful bean casserole, but all you need is a couple of vegetables and large white beans. The dish is somewhat reminiscent of vegetable stew, and it’s hard not to love stew.

INGREDIENTS

• 500 g beans
• 100 ml olive oil
• 2 carrots
• 1 celery root
• 1 bell pepper
• 2 tomatoes

• 1 bay leaf
• 2 teeth garlic
• 2 tbsp. l. tomato paste
• salt to taste
• pepper to taste

COOKING

Soak the beans in water overnight. If you want to cook it faster, you can cook the beans in a saucepan for half an hour, then leave to soak for an hour.

Drain the water and transfer the beans to a baking dish.

Cut the onion into half rings and pass the garlic through a press.

Cut the carrots into thin slices, chop the celery and bell pepper.

In a heated frying pan, simmer vegetables for 7 minutes.

Make small cuts on the tomatoes and place them in boiling water for 2 minutes. Then peel the tomatoes and add them along with the tomato paste to the stewed vegetables. Mix everything well.

Add 200 ml of water to the vegetables, stir the mixture, and simmer covered for another 15 minutes over low heat. Don't forget to pepper and salt the vegetables.

Pour the tomato sauce over the beans and cover the whole thing with foil. Bake beans with vegetables in an oven preheated to 170 degrees for 40–45 minutes.

Remove the foil from the pan and bake the beans for another half hour.

Check if the beans are ready; if the liquid has evaporated and the beans are damp, add another glass of water and bake the beans until done.

Beans baked with vegetables go perfectly with fresh salad and meat dishes, but don’t rush to cook anything else. Greek beans are a very filling dish and are perfect for lunch or dinner. This dish is delicious in any form: both cold and hot.

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TASTINGS

Tasting. "Picanta." Baked beans in tomato sauce

CATEGORY: Picanta baked beans. Baked beans in tomato sauce

Ingredients: beans, onions, sunflower oil, tomato paste, sugar, salt. Net weight: 530 g Shelf life: 3 years. TU 9161-003-75194915-05. Winner of the Product of the Year award 2013, 2014, 2015.

127495, Moscow, Dmitrovskoe highway, 163A, building 2 +7 (495) 740-8282. Hotline phone number: 8-800-200-82-11 (free call within Russia from all phones) https://www.pikanta.ru

Beans: a story full of mysteries

It is believed that beans are one of the oldest plants whose nutritional properties have been appreciated by mankind. Most researchers are inclined to believe that beans began to be eaten more than 7 thousand years ago. But the opinions of researchers differ quite significantly about the homeland of this plant. Many researchers consider Central America to be the birthplace of beans, where, in their opinion, beans were grown long before Columbus. This theory is supported by archaeological finds - during excavations of ancient Aztec and Peruvian tombs, bean seeds were found in them. Proponents of this version claim that beans were brought to Europe by members of Columbus's expedition. However, there are other facts that contradict this theory. There are many reasons to believe that beans were known in Ancient Greece and Rome. At least, the ancient Greek writers Theophrastus and Dioscorides in their writings described beans under the names “phaseolus” or “ficelus” and “lobos”.

FROM SUPPLIER

The company was founded in 1999. Over the past period, on the basis of its own enterprise in Astrakhan, the production of various types of canned vegetables, fruit and berry desserts, syrups, and sauces has been organized and dynamically developed. The company's policy is based on the production of natural food products. All canned vegetables are produced mainly from our own raw materials, grown under the supervision of our specialists, and do not contain GMOs, artificial additives or preservatives. Much attention is paid to comprehensive quality control based on the principles of the ISO international quality system. In recent years, a number of organizational and technical measures have been taken to introduce new technologies and install modern production lines. As a result of the modernization, the plant's production capacity increased by 50%.

TASTING Date of tasting: July 22, 2021 Place: editorial office of the magazine “Gastronomy. Grocery". Presentation form: as a separate product. The tasting was attended by 5 specialists with experience in the industry from 9 to 16 years. The assessment is made on a 10-point scale according to the following criteria: appearance, smell, taste.

RESULTS

APPEARANCE: 9.80

The beans are drenched in a thick tomato sauce interspersed with onions. The color of the sauce is natural, red with a slight orange tint. The beans are large, approximately the same size - from 2 to 2.5 cm in length. The beans are shiny, smooth, soft, but not overcooked, and elastic. There are absolutely no cracked or damaged beans in the jar.

SMELL: 9.78

The expressive, rich natural aroma of baked pepper is naturally and very harmoniously emphasized by tomato sourness.

TASTE: 9,80

Natural, classic taste, which almost perfectly balances the natural sweetness of pepper and the light sourness of tomatoes. The amount of salt is optimal, the vinegar component is practically not noticeable. The texture of the pepper is elastic, with a slight crunch, and at the same time soft. The aftertaste is long and expressive. Lecho can be used as an appetizer or side dish, or become the basis for preparing many dishes - from soups to casseroles.

TOTAL SCORE:

DECOR

The assessment of the consumer properties of the product is absolutely honest and impartial.

The tasting is conducted by editorial staff with 7 to 22 years of experience in the industry.

Only with high ratings are we ready to publish the tasting results, declaring that we are ready to call this product “EDITOR’S CHOICE” and recommend it to the market!

If you are confident in the quality of your products, then we invite you to submit them for tasting, to the judgment of experts, whose opinions are listened to.

Projects: “Gastronomy. Groceries”, “Canning business”, “Frozen and chilled foods. Ice cream", "Retail. Gastronomy. Grocery" and others.

For questions regarding participation in the tasting, please contact the editorial office:

+7 (495) 789-4696 (multi-channel)

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Ingredients

• giant beans – 250 grams,
• onion – 1 head,
• carrots - 2 pieces,
• garlic – 4-5 cloves,
• grated tomato – 300 grams,
• tomato paste – 1 tablespoon,
• celery - 1/3 bunch,
• parsley - 1/3 bunch,
• sugar – 1 teaspoon,
• olive oil -80 grams,
• bay leaf - 3 pieces,
• salt pepper.

Nutritional and energy value:

Green beans with vegetables in sauce

This cooking method is ideal for both breakfast and dinner. Products:

• Green beans - 450 grams.
• Onions and bell peppers - one each.
• Ripe tomatoes - two pieces.
• Eggs - five pieces.
• Milk, cream or low-fat sour cream - 150 milliliters.
• Any greens, salt - to your taste.

Follow these steps to cook baked beans in the oven:

• First, boil the beans in salted water for about 10 minutes. Drain in a colander and rinse with cold water.
• Peel the peppers and onions and cut into small cubes. Next, fry the vegetables together in vegetable oil for about seven minutes.
• Also cut the tomatoes into cubes and chop the greens.
• Now you need to combine all the ingredients and place them in a greased baking dish.
• Beat the eggs together with milk, cream or sour cream, add salt and pour it over the beans and vegetables.
• Now place everything in an oven preheated to 180 degrees. Bake everything for about 20 minutes.

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

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Basic

Note to housewives

To ensure that bean dishes always turn out well, use these simple cooking tips:

Try to prepare these simple dishes and be sure to follow the tips. Your family and friends will be delighted with this dinner or side dish.

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Useful tips

If you don’t have time to soak and cook beans, you can safely buy a ready-made product in a jar. In this case, you will only need to prepare the sauce and mix it with the cooked beans.

Cooks do not recommend salting beans at the beginning of cooking, claiming that they will be tough. In reality, everything is not as scary as they say. You can add salt at the beginning, but then you will have to cook the beans a little longer.

Beans in tomato sauce are not only healthy and tasty, but also very satisfying. Try cooking, it’s so simple that even a child can do it!

Source

Canned red beans with meat and potatoes in pots

Preparing this option will require a little fuss, since all the ingredients are fried separately. But it's worth it - the taste is truly amazing. The most satisfying dish I've ever tried.

Prepare for the recipe:

• 0.5 kg pork;
• 10 medium potatoes;
• 1 onion;
• 1 carrot;
• 2 champignons;
• 1 can of canned beans;
• 100 ml sour cream;
• black peppercorns;
• Bay leaf;
• greenery;
• salt, spices to taste.

Start cooking:

1. Cut the meat into pieces and fry until cooked.

2. Finely chop the onion, grate the carrots on a fine grater, cut the mushrooms into slices, and the potatoes into cubes.

3. Prepare roasted carrots and onions. Place on a separate plate.

4. In the same frying pan, fry the mushrooms on both sides - place on a separate plate. Then fry the potatoes until done.

5. Place the pork among the roasting pans. Add 2-3 peppercorns and a bay leaf to each.

6. Place potatoes on top and add salt to taste. Add mushrooms, and then carrots and onions.

7. Place the last layer of beans. Pour sour cream and sprinkle with finely chopped herbs.

Lightly salt the water and fill each pot 2/3 full. Close the pots and place in a cold oven. Bake for 1-1.5 hours at 180°C.

​Recipe from the past: how to bake beans if it's 1700

Today we can afford to simply buy a can of baked beans at the store, but for centuries this dish had to be prepared the old fashioned way - for many hours. Well, want a change of pace? Try cooking beans the way they were done in the 18th century!

From Indians to Pilgrims

It is worth saying that baked beans are one of the foundations of American cuisine. It is difficult to determine the exact origins of the dish, although the most widely accepted theory is that it originated in Native American cuisine. The beans were baked in clay pots with maple syrup and sometimes venison and even bear fat, creating a dish prized for its high protein, calorie, and fat content.

Puritan pilgrims who arrived on the east coast of America from Europe in the 17th century studied local recipes - and baked beans quickly became popular. Since their religion forbade cooking on the Sabbath, the pilgrims gave pots of beans to the baker. He put the pots in the oven and left them to cook overnight using the residual heat that was in the oven. In this way, the beans simmered slowly all night, and without unnecessary hassle on Sunday after the service, you could enjoy a delicious meal.

"You haven't tried beans until you've visited Boston."

Bean City

The recipe was adapted throughout New England states and cities as different immigrant communities added new ingredients and flavors. In Maine, for example, they were baked in cast iron pots buried in the ground. But the New England city most associated with the bean story is Boston or "Beantown." Boston baked beans are cooked with molasses for an especially rich, caramel-sweet dish along with salt pork, black pepper and sometimes onions. There is no exact history of these Boston baked beans, but it has been speculated that since Boston was a center for rum production, the molasses byproduct was plentiful.

Heinz Factory in Pittsburgh

Beans in Antarctica

Canning baked beans began around the 1860s. And the famous Heinz company from Pennsylvania (founded by Henry Heinz) appeared in 1869. The company—now inextricably linked to baked beans—built a plant in Pittsburgh. It began its global expansion in 1886 by shipping its beans and tomato ketchup to the chic London department store Fortnum & Mason. Beans were originally considered a luxury item and were sold for nine pence a tin (equivalent to about $2.70 today).

Tasting of Heinz products

Since the beginning of the 20th century, sales have expanded, with the bean becoming a hit in the UK market. Sellers, who Heinz said had to be “at least six feet tall, impeccably dressed and especially eloquent,” carried flasks of heated beans to provide samples to potential buyers.

Baked beans in Antarctica

Baked beans have even been shipped to Antarctica. Crates of Heinz beans were brought to British Antarctica by an expedition led by Robert Falcon Scott between 1910 and 1912. Heinz was one of several companies that supplied supplies. The photo of one of the team members sitting on a crate with a tin can became iconic and may have started the tradition of eating beans cold.

Bean production

Boston baked beans

Today we will try a traditional Boston baked beans recipe.

Soak the beans overnight in cold water. Simmer the beans in the same water until soft, about 1-2 hours. Drain and reserve liquid. Preheat the oven to 165 degrees. Place the beans in a 2-quart baking dish, placing some of the beans in the bottom of the dish and topping them with the bacon and onions. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over the beans. Pour in enough remaining water to cover the beans. Cover the dish with a lid or aluminum foil. Bake in the preheated oven for 3 to 4 hours until the beans are tender. Remove the lid about halfway through cooking and add liquid as needed to prevent the beans from becoming too dry.