Baked Beans in Tomato Sauce
This is a simple baked bean dish, with the beans baked in a tomato sauce, flavored with bacon and sage, sweetened with molasses, and spiced up with some chili flakes.
- 3 cans of cannellini, romano, pinto or Great Northern beans
- 1 tablespoon extra virgin olive oil
- 1/4 pound bacon or pancetta, roughly chopped
- 150 g firm chorizo or smoked Kielbasa sausage, sliced into coins
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon fresh sage or rosemary, finely chopped
- 1/4 to 1 teaspoon chili flakes
- 2 tablespoons molasses
- 1/4 cup tomato paste
- 1 15-ounce can whole plum tomatoes
- 1 cup chicken stock
- freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1 tablespoon worcestershire sauce
- 2 tablespoons balsamic vinegar
YIELD: Serves 6 to 10 as a side dish
COURSE: Casseroles and One Pots
- Cook bacon or pancetta: Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon and cook slowly until lightly browned and crispy.
- Add the chopped onions, sausage and increase the heat to medium-high. Cook, stirring often until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.
- Add garlic, chili flakes, and sage, then add tomatoes and stock. Cook for 1-2 minutes, then add the molasses and tomato paste. Stir well to combine.
- Drain the beans and add them to the pot. Stir well. Cover the pot and cook in a 325°F oven for 30 minutes. If still a bit wet, remove the cover and cook for 15 minutes more. Repeat as necessary.
- Add the tomatoes, the sausage, and the stock. Bring it to a simmer. Taste for salt and heat. Add more chilis and/or pepper if needed.
- Stir in parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley. Taste for salt, add more if needed to taste.