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Baked Beans in Tomato Sauce
Baked Beans in Tomato Sauce
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Prep Time:
60 minutes
Cook Time:
165 minutes
Total Time:
225 minutes
Tangy bacon and white beans cooked in savory tomato sauce with a hint of honey, garlic, and spice.
Ingredients:
  • 1 pound dry cannellini, borlotti or Great Northern beans
  • 1 tablespoon extra virgin olive oil
  • 1/4 pound bacon or pancetta, roughly chopped
  • 1/2 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh sage, minced (can sub fresh rosemary)
  • 1/2 to 1 teaspoon chile flakes (depending on how spicy you want it)
  • 2 tablespoons honey
  • 1/4 cup tomato paste
  • 1 15-ounce can crushed tomatoes or tomato sauce
  • 2 cups beef or chicken stock (use gluten-free stock for gluten-free version)
  • Salt
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons balsamic vinegar
Instructions:
  • Prepare the beans for cooking: Soak the beans overnight with two inches of water or quick soak them by covering with boiling water for an hour.
  • Drain the beans and place in a pot, covering them with 2 inches of water. Simmer covered until tender, about 1 hour, adjusting time for older beans if needed.
  • Preheat the oven to 325°F. Heat olive oil in a heavy-bottomed, lidded Dutch oven over medium heat. Cook the bacon or pancetta slowly until golden brown and crispy.
  • Caramelize the onions: Add the chopped onions and turn up the heat to medium-high. Stir frequently until the onions caramelize and any browned bits on the bottom of the pot are scrapped off with a wooden spoon.
  • Sauté garlic, chili flakes, and sage for 1 to 2 minutes, then mix in honey and tomato paste. Pour in tomatoes/tomato sauce and stock. Simmer until flavors meld. Adjust seasoning with salt, if desired.
  • Drain and stir in beans, cover, oven cook: Drain the beans and stir them into the pot. Cover and bake in a 325°F oven for 1 hour and 15 minutes. Uncover and bake for additional 15 minutes if needed. Cooking time varies based on initial bean tenderness. Ensure beans are sufficiently cooked before adding tomato and honey to avoid extended cooking time.
  • Before serving, delicately fold in the chopped parsley and balsamic vinegar. Adjust salt to taste if necessary. Serve hot or at room temperature.

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