Baked beans with molasses

Molasses baked beans are a traditional dish that combines beans slow-cooked in a sweet and spiced mixture that includes molasses, a thick syrup obtained from sugar cane or beets. This ingredient provides an intense, sweet, and slightly bitter flavor, which perfectly complements the creamy and soft texture of the beans. Molasses baked beans are very popular in home cooking and in various recipes that seek a balance between sweet and savory.

Origin: This dish has roots in traditional American cuisine, especially in the northeastern United States and Canada, where it is frequently consumed for breakfast and as a side dish. However, similar versions with beans and some type of sweetener exist in various Hispanic cultures, adapting to local ingredients.

Properties: Molasses baked beans are an excellent source of plant-based protein, fiber, and minerals such as iron and magnesium, while molasses adds a significant contribution of minerals like calcium, potassium, and iron. This side dish provides sustained energy and a flavor combination that can enrich side dishes or main courses.

SYNONYMS in Latin American Spanish: In different Latin American countries, although this specific dish is generally known as "frijoles horneados con melaza," beans may be called "porotos" (Chile, Argentina, Uruguay), "habichuelas" (Dominican Republic, Puerto Rico), or simply "frijoles" in Mexico and Central America. Molasses may also be called "miel de caña" in some countries.