Balsamic Baked Beans
Celia's Traditional Dark Balsamic Vinegar
| Category: | GRANDMA CELIA'S PERSONAL RECIPES SIDE DISHES |
Ingredients
- 6 ounces pancetta, diced
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 cup dark beer
- 1 Cup Tomato Puree
- 1/3 cup brown sugar
- 1/2 cup Celia's Traditional Dark Balsamic Vinegar
- 3 tablespoons mild-flavored molasses
- 6 TSP Dijon Mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 - 15 oz Cans Cannellini Beans, drained
Balsamic Baked Beans Directions
- Preheat the oven to 400°F.
- Meanwhile, cook the pancetta in a heavy, large, oven-safe pot over medium heat until crisp, about 8 minutes.
- Add the onions and garlic. Sauté until the onions are translucent, about 5 minutes.
- Mix in the beer, passata, brown sugar, vinegar, molasses, mustard, and salt and pepper. Stir in the beans and bring to a simmer.
- Transfer the pot to the oven and bake uncovered, stirring occasionally, until the bean mixture bubbles and thickens slightly, about 45 minutes.
