Category: Holiday & Seasonal Recipes

Experience the ultimate comfort food with this classic baked beans recipe, simmered to perfection with a rich blend of brown sugar and dark molasses. This hearty side dish features tender navy beans in a thick, savory-sweet sauce, making it an indispensable addition to any barbecue, picnic, or family gathering.

Ingredients

• 2 (15-ounce / 425g) cans navy beans, drained and thoroughly rinsed
• ½ cup (100g) light or dark brown sugar, firmly packed
• ¼ cup (60ml) dark, unsulfured molasses
• ½ cup (120ml) ketchup, your favorite brand
• 1 tablespoon (15ml) prepared yellow mustard
• 1 medium yellow onion, finely diced
• ½ cup (120ml) vegetable or chicken broth, plus more if needed

Instructions

1. Prepare Your Beans: If opting for dried beans, ensure they are soaked overnight (about 8 hours) then cooked until perfectly tender. For canned beans, thoroughly drain and rinse them under cold water to remove excess sodium and starchy liquid, then set aside.
2. Sauté the Aromatics: In a large, oven-safe pot or Dutch oven (with a lid), warm a touch of oil over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until it becomes soft and translucent, but without browning, which builds a sweet, aromatic base.
3. Combine & Coat: Introduce the prepared navy beans, the softened onion, firmly packed brown sugar, dark molasses, tangy ketchup, prepared yellow mustard, and ½ cup of broth to the pot. Stir all ingredients meticulously with a sturdy spoon until the beans are completely coated in the rich, glossy sauce and everything is well combined.
4. Bake to Perfection: Cover the pot tightly with its lid or foil. Transfer to a preheated 350°F (175°C) oven and bake for 1 hour 45 minutes. Stir the beans gently every 30 minutes during this period to ensure even cooking and prevent any sticking. For the final 30 minutes, remove the lid to allow the sauce to thicken further and achieve that desirable bubbly, slightly caramelized top. The beans are ready when the sauce is deeply colored, thick, and bursting with flavor.

Why You’ll Love It

This recipe transforms simple ingredients into a dish that’s both deeply comforting and incredibly satisfying. The slow baking process allows the flavors of brown sugar and molasses to meld, creating a complex, sweet-and-savory profile that pairs perfectly with a wide range of meals. It’s a crowd-pleaser that’s remarkably easy to prepare for gatherings or weeknight dinners.

Success Tips

• Bean Quality Matters: If using dried beans, ensure they are fresh for optimal tenderness and cooking time. For canned, choose low-sodium options to better control the seasoning.
• Don’t Rush the Sauté: Allowing the onion to soften properly is crucial for developing a sweet, savory foundation for your beans.
• Stir Consistently: Regular stirring during baking prevents the beans from sticking to the bottom of the pot and ensures even distribution of the delicious sauce as it thickens.
• Thickening the Sauce: Removing the lid for the last portion of baking is key to achieving a perfectly thick and slightly caramelized sauce. Keep an eye on it to prevent over-reduction.

How To Serve

• BBQ & Grilling: A quintessential companion to grilled ribs, pulled pork, hot dogs, and hamburgers. The sweet and savory profile perfectly complements smoky flavors.
• Potlucks & Picnics: Easy to transport and serves a crowd, making it a perfect dish for any large gathering. Can be served warm or at room temperature.
• Breakfast & Brunch: Believe it or not, baked beans are a staple in many hearty breakfast spreads, especially alongside eggs, bacon, and toast.
• Holiday Spreads: A comforting addition to holiday meals, providing a unique texture and flavor alongside richer main courses.

Prep time: 20 minutes | Cook time: 1 hour 45 minutes | Serves: 6-8

FAQs

Can I use a different type of bean?

While navy beans are traditional for their creamy texture, you can substitute with cannellini or great northern beans. Adjust cooking time slightly if using dried beans, as densities vary.

How can I make the sauce thicker?

To ensure a thick sauce, remove the lid for the last 30-45 minutes of baking. If it’s still too thin, you can simmer it gently on the stovetop for a few minutes after baking until it reaches your desired consistency.

Can I make these baked beans ahead of time?

Absolutely! Baked beans are excellent for making ahead. Prepare them completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven.

Are there any substitutions for molasses?

Molasses provides a unique depth and dark color. If you must substitute, a blend of maple syrup and a small amount of dark brown sugar can work, though the flavor profile will be slightly different.

How do I store leftovers?

Store any leftover baked beans in an airtight container in the refrigerator for up to 3-4 days. They also freeze well in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

Why are my beans still hard after baking?

If your beans are still hard, it’s likely they weren’t cooked long enough, especially if using dried beans that weren’t adequately pre-soaked or cooked. You can return them to the oven with a little extra broth or water, covered, until tender.

What if I don’t have a Dutch oven?

A large, oven-safe pot with a tight-fitting lid will work just as well. If you only have a deep baking dish, cover it tightly with aluminum foil during the covered baking period.

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Delight in the ancient, symbolic flavors of Turkish Ashure, affectionately known as Noah’s Pudding. This naturally vegan and gluten-free dessert is a harmonious blend of tender chickpeas, white beans, and rice, studded with dried fruits and fragrant citrus zest, making it a truly unique and comforting treat for any occasion.

Ingredients

• 1 cup (200g) dried chickpeas, pre-soaked overnight
• 1 cup (200g) dried great northern beans, pre-soaked overnight
• 1 cup (200g) short-grain white rice, thoroughly rinsed
• ½ cup (75g) dried apricots, finely chopped
• ½ cup (75g) golden raisins
• Zest of 1 large navel orange
• 1 cup (200g) granulated sugar, or to taste
• ½ teaspoon fine sea salt
• 6 cups (1.5L) water, plus extra hot water as needed
• ½ cup (50g) walnuts, roughly chopped (for garnish)
• ¼ cup (30g) pistachios, shelled and finely chopped (for garnish)
• ¼ cup (40g) fresh pomegranate seeds (for garnish)
• ½ teaspoon ground cinnamon, plus extra for dusting (for garnish)
• 1 tablespoon rose water (optional, culinary grade)
• 1 tablespoon orange blossom water (optional, culinary grade)
• ½ cup (75g) dried figs, finely chopped (optional, for the pudding)

Instructions

1. Soak Pulses Thoroughly: The night before cooking, place the dried chickpeas and dried white beans into separate large bowls. Cover each with ample cold water, ensuring the water level is at least 2 inches above the beans, as they will expand significantly. Let them soak at room temperature for at least 8-12 hours. The next day, drain and rinse both the chickpeas and beans thoroughly under cold running water before proceeding.
2. Cook Chickpeas until Tender: Transfer the soaked chickpeas to a medium pot and cover them with fresh water by about 2 inches. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for approximately 70-80 minutes, or until the chickpeas are very tender but still hold their shape. Drain well and set aside.
3. Cook White Beans until Tender: In a separate medium pot, repeat the process for the soaked white beans. Cover with fresh water, bring to a boil, then reduce heat, cover, and simmer for about 70-80 minutes until they are creamy-tender. Drain well and set aside.
4. Prepare the Rice Base: In a large, heavy-bottomed pot or Dutch oven, combine the rinsed short-grain white rice with the initial 6 cups (1.5L) of water. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, keeping it uncovered, and simmer gently for about 15-20 minutes. The rice should be mostly cooked, softened, and the liquid should have thickened into a milky consistency. Stir periodically to prevent the rice from settling and sticking to the bottom.
5. Combine and Simmer Pudding: Add the pre-cooked chickpeas, white beans, chopped dried apricots, golden raisins, granulated sugar, fine sea salt, and fresh orange zest to the pot with the rice. Stir everything together gently to combine. Continue to simmer the pudding over low heat for another 20-25 minutes, stirring frequently, especially towards the bottom, as the pudding will begin to thicken considerably. If the pudding becomes too thick for your preference, gradually stir in small amounts of extra hot water until it reaches your desired creamy consistency. If using, add the chopped dried figs during this stage.
6. Refine Flavor and Sweetness: Taste the Ashure and adjust the sweetness by adding more sugar, one tablespoon at a time, until it perfectly suits your palate. For an authentic aromatic touch, stir in the optional rose water or orange blossom water at this stage, ensuring it’s evenly incorporated.
7. Serve and Garnish Generously: Ladle the warm, creamy Noah’s Pudding into individual serving bowls. While still warm, or just before serving if chilled, generously garnish each portion with a vibrant mix of roughly chopped walnuts, finely chopped pistachios, fresh pomegranate seeds, and a light dusting of ground cinnamon. Ashure can be enjoyed warm, at room temperature, or chilled.

Pro Tips

• Overnight Soaking is Key: Don’t skip or rush the soaking process for the pulses. Proper soaking reduces cooking time and makes them more digestible, resulting in a creamier texture in the final pudding.
• Stir Frequently: As the pudding thickens, especially after adding all ingredients, it can easily stick and scorch on the bottom. Frequent, gentle stirring, scraping the bottom, will prevent this and ensure even cooking.
• Taste and Adjust: Sweetness preferences vary widely. Always taste the pudding before serving and adjust the sugar, and optional floral waters, to your personal liking.
• Rinse Rice Well: Rinsing short-grain rice removes excess starch, which helps prevent it from becoming overly gummy and ensures a creamier, not gluey, texture for the pudding.

Serving Suggestions

• Individual Portions: Ashure is traditionally served in individual bowls, allowing each person to enjoy their own beautifully garnished portion.
• Garnish Abundantly: The garnishes are not just for aesthetics; they add crucial texture, crunch, and fresh flavors. Don’t be shy with the walnuts, pistachios, pomegranate, and cinnamon.
• Temperature Versatility: While delicious warm, Ashure is equally delightful when chilled. It can be a refreshing dessert on a hot day or a comforting treat in cooler weather.
• With Turkish Coffee: For a truly authentic experience, serve Ashure alongside a small cup of strong Turkish coffee.

Variations & Add-Ins

• Spice It Up: A pinch of ground cloves or allspice can be added with the cinnamon for a deeper spice profile.
• Different Dried Fruits: Experiment with other dried fruits like dried cranberries, currants, or chopped dates. Be mindful of their sweetness levels.
• Nutty Additions: Toasted hazelnuts or almonds can be added to the garnish for extra crunch and flavor.
• Citrus Boost: A few drops of pure orange extract can intensify the orange flavor if desired.
• Sweeteners: While sugar is traditional, some recipes use grape molasses (pekmez) for a different kind of sweetness and darker color.

Prep Time: 15 minutes (active, plus overnight soaking) | Cook Time: 1 hour 50 minutes | Total Time: 2 hours 5 minutes | Serves: 8-10

FAQs

Can I make Ashure ahead of time?

Absolutely! Ashure is a fantastic make-ahead dessert. Its flavors deepen over time, and it can be stored in the refrigerator for up to 3-4 days. Garnish right before serving.

What is the significance of Noah’s Pudding?

Ashure is deeply symbolic, especially in Turkish culture, often associated with the 10th day of the Islamic month of Muharram. It’s believed to represent the dish Noah prepared with all the remaining ingredients on his ark after the flood subsided.

Can I use canned chickpeas and beans?

Yes, you can. If using canned, rinse them very thoroughly to remove excess sodium and preservatives. You’ll need about 2 cans (15 oz each) of chickpeas and 2 cans of great northern beans. This will significantly reduce cooking time but may alter the final texture slightly.

What are good substitutes for rose or orange blossom water?

If you don’t have these, you can omit them entirely, or for a different aromatic twist, add a tiny splash of vanilla extract or an extra grating of orange zest.

How do I know when the pudding is thick enough?

The pudding should reach a creamy, porridge-like consistency, similar to a rice pudding. It will thicken further as it cools. When stirring, it should coat the back of a spoon and leave a clear trail if you run your finger through it.

Is Ashure typically served warm or cold?

Ashure is versatile and can be enjoyed warm, at room temperature, or chilled. Many prefer it chilled, as the flavors meld beautifully and it becomes a refreshing dessert.

How can I store leftover Ashure?

Store any leftover Ashure in an airtight container in the refrigerator for up to 3-4 days. It may thicken further, so you might need to stir in a little milk or water when reheating, if desired.

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