Baked Beans: Tradition and Flavor in Latin America
Baked beans have a rich history that dates back to the culinary traditions of North America and Latin America. Originating partly from indigenous cuisine and adapted in different countries, this dish has been a symbol of comforting and nutritious food. In Mexico and Central America, cooked beans are a staple, although the baked version is less common and more special.
In countries like Mexico, Colombia, and Venezuela, beans are consumed in different ways and go by different names, although the essence is very similar. For example, in Mexico, they are simply known as "frijoles de olla" (pot beans) when boiled, and in some regions, they are baked with sweet or savory ingredients. In Spanish Caribbean countries, similar preparations are preferred, such as "casabe con frijoles" or stews where the beans include local spices.
The baked bean recipe we share today, inspired by Margaret Lefever, stands out for its balanced combination of sweet and savory, thanks to the mixture of brown sugar, ketchup, and barbecue sauce, which adds a unique and very special flavor. This recipe is an example of how simple ingredients can be transformed into a traditional dish that brings the family together around a table, celebrating authentic flavors with a homemade touch.
