Guyanese Baked Beans

Guyanese Baked Beans Recipe - Authentic Dish from Guyana

Region / culture: Guyana | Preparation time: overnight | Cooking time: 2 hours | Servings: 4-6

Introduction

Guyanese Baked Beans is a delicious and hearty dish that is perfect for a comforting meal. This recipe combines kidney beans, pork, onions, and a variety of seasonings to create a flavorful and satisfying dish that is sure to please your taste buds.

History

Guyanese Baked Beans is a traditional dish that has been passed down through generations in Guyana. It is a popular dish that is often served at family gatherings and special occasions. The combination of kidney beans and pork creates a rich and savory flavor that is loved by many.

Ingredients

1 lb (454 g) kidney beans
2 medium onions, peeled and thinly sliced
0.5 - 0.75 lb (340 g) salt belly of pork, cut into 1 inch cubes
4 tbsp soy sauce
2 level teaspoons dry mustard
1 level teaspoon salt
good shake of pepper

How to prepare

Wash the beans and soak them in water overnight.
Simmer or pressure cook the beans until they are tender.
Drain the beans, but save the liquid. Preheat the oven to 300°F (149°C).
In a 2 qt (1.89 liter) fireproof dish, combine the beans, pork, onions, and other seasonings.
Pour enough of the saved liquid over the mixture to cover it, and bake for 2 hours until everything is tender.

Variations

Substitute the pork with chicken or beef for a different flavor.
Add bell peppers or tomatoes for a pop of color and extra nutrients.

Cooking Tips & Tricks

Soak the beans overnight to help them cook faster and more evenly.

- Be sure to save the liquid from the beans to use in the baking process.

- Adjust the seasonings to suit your taste preferences.

- Serve the baked beans with rice or bread for a complete meal.

Serving Suggestions

Serve Guyanese Baked Beans with rice or bread for a complete meal.

- Add a side salad or steamed vegetables for a healthy and balanced meal.

Cooking Techniques

Simmer or pressure cook the beans until they are tender.

- Bake the beans in the oven for 2 hours until everything is tender.

Ingredient Substitutions

Use canned kidney beans if you don't have time to soak and cook dried beans.

- Substitute the pork with tofu or tempeh for a vegetarian version of this dish.

Make Ahead Tips

You can prepare the beans and seasonings ahead of time and bake them when ready to serve.

Presentation Ideas

Garnish the baked beans with fresh herbs or a sprinkle of cheese for a decorative touch.

Pairing Recommendations

Serve Guyanese Baked Beans with a refreshing drink like lemonade or iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the baked beans in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Each serving of Guyanese Baked Beans contains approximately 300 calories.

Carbohydrates

- Kidney beans are a good source of carbohydrates, providing energy for your body.

- Each serving of Guyanese Baked Beans contains approximately 30 grams of carbohydrates.

Fats

- Pork is a source of fats, which provide essential nutrients for your body.

- Each serving of Guyanese Baked Beans contains approximately 10 grams of fats.

Proteins

- Pork is a good source of protein, which is important for building and repairing tissues in your body.

- Each serving of Guyanese Baked Beans contains approximately 20 grams of protein.

Vitamins and minerals

Kidney beans are rich in vitamins and minerals, including iron, potassium, and folate.

- Each serving of Guyanese Baked Beans provides a good amount of these essential nutrients.

Alergens

This recipe contains soy sauce, which may contain soy and wheat allergens.

Summary

Guyanese Baked Beans is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Guyanese Baked Beans is a delicious and nutritious dish that is perfect for a comforting meal. This recipe combines kidney beans, pork, onions, and a variety of seasonings to create a flavorful and satisfying dish that is sure to please your taste buds. Serve it with rice or bread for a complete meal that will leave you feeling satisfied and full.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It all started when I was a young girl growing up in Guyana. I remember my mother making this dish for special occasions, and the aroma that filled our kitchen was always intoxicating. I would watch her every move, trying to absorb the secrets of her culinary magic.

One day, when I was about 12 years old, I asked my mother if she would teach me how to make Guyanese Baked Beans. She smiled and handed me a pen and paper. "Write this down," she said, as she dictated the ingredients and instructions to me. I eagerly scribbled down every word, determined to master this beloved family recipe.

The first step was to soak the dried black-eyed peas overnight. This was crucial for ensuring they would cook up tender and flavorful. The next day, I drained the peas and simmered them in a pot with water until they were just barely tender. In a separate pan, I sautéed onions, garlic, and tomatoes until they were soft and fragrant. Then came the spices - cumin, coriander, turmeric, and a pinch of cayenne for a bit of heat.

Once everything was ready, I combined the peas and the spice mixture in a baking dish. I added a touch of brown sugar for sweetness and a splash of vinegar for acidity. Then, into the oven it went, to bake slowly until the flavors melded together in perfect harmony.

As the dish bubbled away in the oven, I could hardly contain my excitement. The scent that filled our home was even more enticing than I remembered. When the timer finally chimed, I pulled the baking dish out of the oven and spooned out a generous portion onto my plate.

The first bite was pure bliss. The creamy texture of the beans, the bold flavors of the spices, and the subtle sweetness of the brown sugar all danced on my tongue. I couldn't believe that I had created something so delicious with my own two hands.

From that moment on, Guyanese Baked Beans became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and any time I wanted to treat myself to a taste of home. Over the years, I tweaked the recipe here and there, adding my own personal touches to make it truly my own.

As I grew older and moved away from Guyana, this humble dish served as a link to my past. It reminded me of lazy Sunday afternoons spent in the kitchen with my mother, of the love and care she poured into every meal she made. Every time I made Guyanese Baked Beans, I felt her presence beside me, guiding my hand and whispering her culinary wisdom in my ear.

Now, as a grandmother myself, I take great joy in passing this recipe down to the next generation. I teach my grandchildren how to soak the peas, sauté the onions, and blend the spices just so. I watch with pride as they take their first bite, their eyes lighting up with the same joy and wonder that I felt all those years ago.

Guyanese Baked Beans will always hold a special place in my heart. It is more than just a dish - it is a testament to the love and tradition that has been passed down through generations. And as long as there are pots to simmer and ovens to bake, the legacy of this beloved recipe will continue to thrive, bringing comfort and joy to all who taste its magic.