Gilmer Free Press
Better Baked Beans
Ingredients
3 15-ounce cans navy beans
2 tablespoons olive oil
2 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon salt
2 medium carrots, diced
2 tablespoons minced garlic
1 medium red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tablespoons cider vinegar
1 15-ounce can low sodium diced tomatoes
Toppings
Minced flat-leaf parsley
Minced walnuts, lightly toasted
Directions
1. Preheat the oven to 350°F.
2. Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
3. Place a large (10- to 12-inch) skillet over medium heat and wait about a minute.
4. Add the olive oil and swirl to coat the pan.
5. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat, for 5 minutes or until the onion begins to soften.
6. Add the carrots, garlic, and bell pepper, plus the remaining salt.
7. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
8. Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
9. Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil.
10. Bake undisturbed for 45 minutes.
Serve hot, topped with parsley and walnuts.
Makes 8 servings
