Rancho Baked Beans

Filed under Canario, Heirloom Beans

INGREDIENTS

  • 1 16 oz bag of Llano Seco Beans (we like Canario) 
  • 2 cups chicken stock 
  • 2 celery stalks, chopped 
  • 2 carrots, chopped 
  • 5 cloves of garlic, chopped 
  • 1/2 yellow onion, chopped 
  • 1 shallot, chopped 
  • 3 tbsp. tomato paste 
  • 1/2 cup white wine
  • 3 tbsp. red wine vinegar 
  • 1/2 tbsp. molasses 
  • 1 tbsp. honey 
  • *slurry - 1/4 cup flour + 1/4 cup water mixed 
  • 1 tsp. cumin powder 
  • 1 tsp. smoked paprika powder 
  • 1 tbsp. fresh thyme, minced 
  • 1 tbsp. fresh oregano, minced 
  • salt + pepper  


DIRECTIONS

  1. Soak beans over night 
  2. Sauté mirepoix base (chopped garlic, onion, shallot, celery, carrots and onion) in olive oil in a large pot. 
  3. Add cumin, paprika, salt, pepper, white wine and tomato paste. Sauté for 3 minutes. 
  4. Add honey, molasses, red wine vinegar, chicken stock and fresh herbs. Stir to combine. 
  5. Add soaked beans and enough water to cover the beans by 1 inch. Bring to a boil. 
  6. Cook on simmer for 4 hours. 
  7. Add slurry and stir in to thicken broth. 
  8. Cook 30 mins - 1 hour until beans are tender and creamy. 
  9. Serve garnished with creme friache and chopped chives. 

Yield: Serves 12 

Prep Time: 12 hour bean soak 

Cooking Time: 5 to 6 hours 

These hearty and flavorful baked beans are delicious and sophisticated alternative to the overly sweet baked beans we're all familiar with. They're a rich and savory side dish the whole family will love.