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Serves 4 to 6
- 1/2 pound cranberry, pinto or cannellini beans, soaked overnight
- 2 sprigs thyme
- 1 clove garlic, smashed and peeled
- 1 small onion, diced (keep the ends for the beans)
- 1 tablespoon bacon fat (you can also use oil or butter)
- 1/8 teaspoon sweet paprika
- 1 pinch chipotle powder (optional)
- 2 chopped canned tomatoes (I use tetra pack)
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup packed light brown sugar
- Cover the beans by at least an inch with cold water. Add a few pinches of salt and the thyme, garlic and onion ends and simmer until tender, about an hour.
- When the beans are close to being done, heat the oven to 250 degrees F. Using a heavy, shallow ovenproof pan sauté the onion in the bacon fat over medium-low heat until soft, about 5 minutes. Stir in the spices and cook for another minute. Stir in the rest of the ingredients and simmer gently for 5 to 7 minutes, stirring occasionally, until the mixture thickens slightly.
- Stir the beans and about 1/2 cup of their cooking water into the sauce in the pan. Cover the pan and put it in the oven for an hour to an hour and a half, until the beans are very soft and the sauce has thickened a bit.
- Uncover the pan and cook until the sauce is quite dry, and the edges of the pan are slightly caramelized, another 20 to 30 minutes.
- This recipe is a Community Pick!