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Honey slow-baked beans
Nb persons: 6
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The tradition of baking beans at a low temperature makes sense: Cooked slowly, they stay intact but become creamy soft and infused with the flavors added to the cooking liquid. A dark honey, like buckwheat, makes a fine stand-in for the usual molasses. TIP: Store honey at room temperature away from direct sunlight to prevent crystallization. If sugar crystals do form, set the jar of honey in a pot of warm water and stir occasionally until the crystals dissolve. Alternatively, if the jar is glass, remove the lid and microwave on high, stopping to stir every 20 seconds. WORK TIME: 15 minutes TOTAL TIME: 5 hours | |
½ lb | dried great Northern beans, (1¼ c), rinsed |
2 Tbsp olive oil | |
1 med | onion, sliced |
2 Tbsp | tomato paste |
1 tsp | mashed canned chipotle chile pepper in adobo sauce |
4 cloves garlic, minced 4 c water | |
¼ c | dark, full-flavored honey |
1½ tsp | salt |
1. PUT beans in medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer 30 minutes. Drain and set aside.
2. PLACE oven rack in center position and heat oven to 325°F.
3. HEAT oil in ovenproof 2½-quart Dutch oven over medium-high heat. Add onion and cook until lightly browned, about 4 minutes. Stir in tomato paste, chipotle pepper, and garlic. Add water, honey, salt, and reserved beans and stir to combine. Bring to a boil, cover, and put in oven.
4. BAKE until beans are tender, 3 to 4 hours. Stir every hour. Add boiling water, if needed, to keep beans covered and soupy.
NUTRITION (per serving) 208 cal, 8 g pro, 35 g carb, 7 g fiber, 5 g fat, 1 g sat fat, 0 mg chol, 637 mg sodium
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