Rancho Baked Beans

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.