Liquid smoke flavoring and barbecue sauce give these beans a unique flavor.
- Carbohydrate 44.0734829299261 g
- Cholesterol 0 mg
- Fat 0.662609618617173 g
- Fiber 7.31330037552567 g
- Protein 8.0249731446 g
- Saturated Fat 0.131921303847068 g
- Serving Size 1 1 Serving (216g)
- Sodium 560.253789697277 mg
- Sugar 36.7601825544004 g
- Trans Fat 0.148401083365155 g
- Calories 193 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C).
- In a 3 quart casserole dish combine beans, onions, molasses, barbecue sauce and liquid smoke flavoring.
- Bake in preheated oven for 2 to 2 1/2 hours, stirring every 20 minutes.
Stirring the mixture every twenty minutes across a two-and-a-half-hour cooking window prevents the sugars in the molasses and barbecue sauce from scorching at the bottom of the casserole dish. Because commercial baked beans already contain significant moisture and thickeners, adding extra liquid beyond the specified quantities will prolong the reduction phase and alter the final consistency. When adjusting the sauce components, maintain the ratio of viscous sweeteners to avoid turning a thick glaze into a watery broth.
Onions cut into wedges release water slowly as they soften in the 325 degrees F oven, which helps moderate the concentration of sodium and sugars during long periods of dry heat. Substituting yellow onions with shallots will introduce a milder, sharper allium profile, whereas substituting dried onion powder will eliminate the textural contrast provided by tender vegetable wedges. Liquid smoke must be measured precisely with a calibrated teaspoon because its concentrated volatile compounds overpower other aromatics rapidly.
Achieving the correct density relies on surface evaporation, meaning tight-fitting foil covers should be avoided during the initial baking stages. If the surface darkens too quickly before the interior reaches a uniform temperature, lower the oven temperature by 25 degrees F and extend the total cooking time accordingly.
