Smoky Baked Beans
The rich mesquite aroma will make your mouth water and the flavor will make you think you’re eating something sinful. Perfect for a family barbecue or Monday night football.
Goes great with
Turkey Meatloaf & Mashed Potatoes
Red Wine Braised Beef & Polenta
Chicken in BBQ Sauce
Ingredients
- 2 cans cannelli or kidney beans
- 1 small onion, diced
- 2 cloves garlic, peeled, smashed
- 2 sprigs oregano
- 1 small can (8oz) tomato paste
- 1 teaspoon smoked paprika
- 1 can tomatoes, diced (798ml)
- 1 teaspoon chipotle with some adobo sauce (canned)
- 2 cups low-sodium chicken or veggie stock
- Sea salt and pepper to season
- 2 bay leaves
Instructions
Preheat the oven to 325 F
- Place the onions with some oil in a cast iron skillet or oven-proof pot and sauté in medium to low heat for about 5 minutes until onions are translucent. Add garlic, oregano, and bay leaves and sauté for an extra 2 minutes, careful not to burn them.
- Add tomato paste and lower heat; let it brown a bit (until it’s a little sticky on the bottom of the pan). Pour the can of diced tomatoes and deglaze (scrape sticky bits with a spatula so that they flavour the mix). Let it simmer on low heat for about 10 minutes until liquid reduces a bit. Add chipotle.
- Pour in the chicken or veggie stock, deglaze again and adjust seasoning (careful not to add too much salt as it will reduce and intensify when cooked).
- Cover pan or pot (with lid or aluminum foil) and place in the oven. Bake for about 25 minutes until liquid has reduced and sides start to get a bit crispy. Uncover and bake for additional 5 minutes so that the top gets nice and dry. Remove from oven.
- Serve right out of the oven with a slice of rustic bread. You can also top it off with some light sour cream if you so fancy.