Substitute for dried oregano in baked beans?
I'm just a little bit short of 2 t of dried oregano for my spicy baked beans. I do have fresh oregano outside. I also have dried marjoram which I've seen recommended elsewhere.
But since the beans have chili powder and chipotle en adobo in them to spice them up, is anyone going to notice a slight lack of oregano?
(Don't ask me to taste--I hate baked beans! :-)
A lot depends on what flavor profile you want for the beans. New England style is flavored with salt pork and molasses, maybe mustard, but none of these herbs like oregano or chilies. But your used of chili powder and chipotle suggests a SW or Mexican flavor. Commercial chili powder has ground chilies, cumin, and oregano. Some specify Mexican oregano, which is different from the usual one (more minty). In practice most Mexican bean dishes are not that hot. The heat is in the salsas, not staples like rice and beans.
Never mind! Forced myself to taste them after an hour of baking and holy cow they've got a kick from the chipotle en adobo. No one's going to notice the oregano, that's for sure.
I took out the whole chilis and added more beans--I don't think my target audience is going to like them this spicy. (But I think they're rather good.)