RUM Style Baked Beans: History and Origin
Baked beans are a traditional dish with deep roots in American and Caribbean cuisine. Their origin dates back to indigenous and colonial communities that used beans as a nutritious staple in their daily meals. In different Latin American countries, this dish goes by various names; for example, in Mexico, they are known as "frijoles de olla con especias" (pot beans with spices), while in the Caribbean they may be called "frijoles au gratinados" (au gratin beans) or simply "frijoles horneados" (baked beans). The incorporation of rum into the recipe is a particular characteristic of the RUM style, typically associated with Caribbean influence in gastronomy, adding a unique and aromatic flavor that distinguishes this version. Throughout time, these beans have been enjoyed both at family gatherings and special celebrations, standing out for their comforting flavor and versatility.
How to Prepare RUM Style Baked Beans
This recipe combines the richness of navy beans with the sweet touch of light molasses and the unmistakable aroma of rum, creating a dish full of flavor and tradition.
Ingredients:
Navy Beans, Light Molasses, Soy Sauce, Onion, Prepared Mustard, Rum
Preparation Steps:
Chop the onion and sauté until soft.
Combine with all other ingredients, including a bit of the water from cooking the beans.
Bake, covered, at 350°F for 45 minutes to 1 hour.
