Baked beans are a popular dish made from beans, usually navy beans, that are slow-cooked in a sauce made from tomato, onion, and sugar, sometimes with added spices or meat. They are a staple in many American and British cuisines and can be served as a side dish or as a main course. Baked beans are known for their sweet and savory flavor and are a great comfort food for many people. In this article, we will explore the history and different ways of making baked beans.
Understanding the basics of baking beans
Baking beans are a staple ingredient in many baked goods. They are small, round, and typically made from ceramic or metal. These beans are used as a weight to keep pastry shells from bubbling up or shrinking during baking. Baking beans are also known as pie weights or pastry weights.
Types of baking beans
There are different types of baking beans available in the market. Ceramic baking beans are the most popular type. They are reusable and can be washed and used again. Metal baking beans are also available, but they tend to be less popular because they can scratch the pastry shells. Another type of baking beans is dried beans such as chickpeas, lentils, or rice. These beans are inexpensive and easily available in grocery stores. However, they cannot be reused.
Pros and cons of different types of baking beans
Ceramic baking beans
Pros:
– Reusable
– Easy to clean
– Do not scratch the pastry shells
Cons:
– More expensive than other types of baking beans
Metal baking beans
- Conduct heat better
Can be heated before use
Can scratch the pastry shells
- Cannot be reused as frequently as ceramic baking beans
Dried beans
- Inexpensive
Easily available in grocery stores
Cannot be reused
- May not conduct heat as well as ceramic or metal beans
How to use baking beans
Using baking beans is simple. Here are the steps:
- Preheat your oven to the temperature required by your recipe.
- Roll out your pastry dough and line the pie dish.
- Prick the bottom of the pastry shell with a fork to prevent it from bubbling up.
- Place a layer of parchment paper or aluminum foil over the pastry shell.
- Pour the baking beans into the dish and spread them evenly.
- Bake the pastry shell for the time specified in your recipe.
- Remove the pastry shell from the oven and carefully remove the parchment paper or aluminum foil and baking beans.
Baking beans are an essential ingredient for baking pastry shells, as they help to keep them from bubbling up or shrinking during the baking process. There are different types of baking beans available, including ceramic, metal, and dried beans. Ceramic baking beans are the most popular type due to their reusability and the absence of scratches on the pastry shells. Metal baking beans conduct heat better but may scratch the pastry shells and can’t be reused as frequently as ceramic baking beans. Dried beans such as chickpeas or lentils are easily available in grocery stores and the most cost-effective option, but they can’t be reused. Using baking beans is simple and involves preheating the oven, rolling out the pastry dough, pricking the bottom of the pastry shell, adding a layer of parchment paper or aluminum foil, pouring the baking beans, and baking the pastry shell for a specified time, then carefully removing the beans and letting the pastry shell cool. Tips for using baking beans include always pricking the bottom of the pastry shell, not overfilling the pastry shell with baking beans, letting the pastry shell cool before removing the beans, and storing the baking beans in an airtight container.