Rockin' Baked Beans
Filed under
Beans
Prep: 30 min | Cook: 60 min | Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8.
Ingredients
- Olive oil, extra-virgin
- 1 Onion, large, cut into 1/2-inch dice
- 1 Green bell pepper, stem, seeds and pith removed, cut into 1/4-inch dice
- 1 pinch Red pepper flakes, large pinch, crushed
- Kosher salt
- 4 clove Garlic, smashed and finely chopped
- 2 Italian sausage, links, casing removed and crumbled
- 1/2 cup Tomato paste
- 1 tsp Cumin seeds, toasted and ground
- 2 tbsp Dijon mustard
- 2 tbsp Cider vinegar, apple cider vinegar
- 2 tbsp Molasses
- 2 can Navy beans, 28-ounce
- 2 1/2 cup Water, 1 1/2 cups, plus 1 cup
- 5 slice Bacon
Directions
- Coat an oven-safe pot with olive oil and put over medium-high heat. Add the onions, peppers and crushed red pepper. Season with salt and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes.
- Preheat the oven to 375 degrees F.
- Add the sausage and break it apart with a spoon. When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. Stir in the Dijon, vinegar, and molasses, then add the beans and 1 1/2 cups of water. Taste and season with salt, if needed. Bring to a boil, then reduce the heat and simmer until thick and tasty, about 15 to 20 minutes. Add the remaining cup of water.
- Top the beans with the bacon slices. Bake until the beans are thick and the bacon is crispy, about 25 to 30 minutes. Remove from the oven and serve.