Traditional Native American Baked Beans of the Northeast
This warm and hearty meal is created by the amazing Jen Bushman! This unique twist on traditional baked beans is sure to leave you feeling comforted and satisfied as we head into the cooler months.
Jen talks about the history behind this amazing recipe saying "Native Americans were simmering baked beans in Kombu long before Europeans ever arrived, utilizing this special vegetable of the sea for its salt properties and nutrition."
"Additionally, they sweetened the beans with maple syrup for a delicious and hearty meal. These baked beans that you can try at home are simple and complex at the same time – slow-baked with molasses, maple syrup, and spice."
Traditional Native American Baked Beans of the Northeast
1 cup white onion, sliced and sautéed in olive oil until softened
1/4 cup molasses
1/3 cup maple syrup
2 teaspoons kosher salt
2 teaspoons dry mustard
1 teaspoon smoked paprika
1 teaspoon ground ginger
1 teaspoon ground kelp
Freshly ground black pepper to taste
2 tablespoons cider vinegar (or to taste)
Directions
Rinse the beans well in a colander. Place in a non-reactive bowl and fill with water covering the beans with two inches of water over them. Add 4 Kombu leaves, cover, and place in the refrigerator for 24 hours.
Preheat oven to 350 degrees F. Put the beans and the Kombu in a large heavy pot. Add enough cold water to cover the beans by two inches. Bring up to a boil, then cover, turn off the heat, and place the pot in the oven.
Cook the beans for 60-90 minutes or until they’re tender. Reduce the oven temperature to 200 degrees F. Remove the Kombu from the pot and discard. Next, add the sautéed onion, molasses, maple syrup, salt, mustard, paprika, and ginger.
Cover and return to the oven for another 6-8 hours. Add the kelp, pepper, and vinegar then taste to adjust the seasonings.
Cool the beans down, ideally allowing the beans to rest in the refrigerator, the sauce to thicken, and the flavors to amplify.
Recipe Note
You can also freeze your beans, so make a double batch if you want some for a rainy day!
