Balsamic Baked Beans

Celia's Traditional Dark Balsamic Vinegar

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 

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.