NASA Space Shuttle Baked Beans
This recipe was prepared on Earth by NASA chefs and carried on the last Space Shuttle mission
(STS-135 in July 2011). The recipe is posted on the NASA website (in grams, I converted it to
Cups, Tablespoons and Teaspoons, and adjusted quantities to use 1 full can of beans.
The original recipe used about 2 1/2 cans.)
1 3/4 cups (425g) (one 15-oz Can) Navy beans, canned, organic, no salt added, drained
1/3 cup (71g) Yellow onions, fresh or from frozen, 1/4” diced
1/3 cup (106.1g) Tomato ketchup, Heinz
2 1/2 Tablespoons (35.5g) Light brown sugar, pure cane (packed)
2 Tablespoons (35.5g) Maple syrup, 100% pure, U.S. Grade A
1 1/2 Tablespoons (21.1g) Barbecue sauce, Thick ‘n Spicy Honey, Kraft
1 1/4 teaspoons (7g) Yellow mustard, classic, French’s
1/4 teaspoon (3.5g) Garlic, refrigerated, chopped in water
3/4 teaspoon (3.5g) Worcestershire sauce, Lea and Perrins
Drain the liquid from the navy beans. Set drained beans aside.
Combine the onions, ketchup, brown sugar, maple syrup, barbecue sauce, mustard, garlic and Worcestershire sauce; mix well.
Combine the sauce mixture and navy beans in a large mixing bowl. Mix well to evenly distribute ingredients.
Transfer beans to a baking dish. Bake at 350° F for approximately 45 minutes or until heated to 170°F. Serve.
Source: NASA website “Special American Meal Planned for Final Space Shuttle Crew”